Banana Pudding Cake: A Deliciously Moist and Crispy Treat

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Banana Pudding Cookies


  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter at room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup mashed ripe bananas about 1 medium
  • 1 cup vanilla wafer crumbs
  • ½ cup chopped pecans


  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a separate large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Beat in the egg and vanilla extract.
  • Stir in the mashed bananas, vanilla wafer crumbs, and pecans.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Cover the dough and chill for at least 30 minutes.
  • Preheat the oven to 350°F (175°C).
  • Line a baking sheet with parchment paper.
  • Use a cookie scoop or spoon to form the dough into balls and place them on the prepared baking sheet.
  • Bake for 12-15 minutes, or until the edges are golden brown.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

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