There’s something about a warm kitchen and the smell of ripe bananas that carries you right back to your grandmother’s porch. These Southern Banana Pudding Cookies are like a little jar of Sunday afternoons—soft, sweet, and made to be shared.
Why make this recipe
These cookies take all the cozy comfort of classic banana pudding and make it hand-held. They’re quick to whip up, fold in a bit of nostalgia with instant pudding mix, and they’ll disappear faster than you can say “pass the sweet tea.”
How to make Southern Banana Pudding Cookies
Ingredients:
- 2 medium ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 large egg
- 1/2 cup chocolate chips (optional)
- Powdered sugar for dusting
- Whipped cream for serving
- Banana slices for garnish
Directions:
- Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and instant vanilla pudding mix. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and mashed ripe bananas until well combined. Mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. If desired, fold in the chocolate chips.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown and the centers are set.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust cooled cookies with powdered sugar, top with whipped cream and banana slices. Enjoy!
How to serve Southern Banana Pudding Cookies
Serve these cookies warm with a dollop of whipped cream and a few fresh banana slices on top. They’re lovely alongside a tall glass of sweet tea or a steaming mug of coffee — perfect for afternoon visitors or a slow weekend breakfast.
How to store Southern Banana Pudding Cookies
Keep cooled cookies in an airtight container at room temperature for up to 2 days. For longer storage, layer them between sheets of parchment and freeze for up to 2 months; thaw at room temperature and freshen with a quick dusting of powdered sugar before serving.
Tips to make Southern Banana Pudding Cookies
- Use ripe bananas with brown speckles for the sweetest flavor and best texture.
- Don’t overmix once you add the flour — a tender cookie is a happy cookie.
- If the dough feels too loose because of very ripe bananas, chill it 20–30 minutes before scooping.
- Fold in chocolate chips sparingly so they don’t overwhelm the gentle banana pudding flavor.
Variations (if any)
- Pudding swap: Try banana or vanilla instant pudding for subtle twists.
- Cookie add-ins: Stir in chopped pecans for a Southern crunch or use crushed vanilla wafers for extra nostalgia.
- Mini pavlova finish: Instead of whipped cream, add a toasted meringue dollop for a showy Southern dessert.
FAQs
Q: Can I make these cookies without instant pudding mix?
A: The pudding mix helps give these cookies their soft, velvety texture and banana-pudding flavor. You could omit it, but expect a firmer, less custardy cookie. Consider a homemade custard addition if you skip the mix.
Q: Will these cookies spread too much while baking?
A: If your dough is very soft from ripe bananas, chilling it briefly will help. Also, be sure your butter isn’t overly melted when creaming; it should be softened but not greasy.
Q: Can I use frozen bananas?
A: Yes — thaw and drain any excess liquid, then mash. Very watery bananas may thin the dough, so you might need a short chill before scooping.
Q: Are these safe for kids to help make?
A: Absolutely. Kids can mash bananas, measure dry ingredients, and drop dough balls onto the sheet. It’s a wonderful little kitchen project to make memories.
Conclusion
I hope these Southern Banana Pudding Cookies bring you the same warmth my kitchen has given me over the years. For more inspiration or a slightly different take, you might enjoy the Two Peas & Their Pod banana pudding cookies recipe or the classic Southern spin at The Southern Lady Cooks’ banana pudding cookies.
Come back anytime — there’s always room at my table and another batch of something sweet waiting in the oven.
Southern Banana Pudding Cookies
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and instant vanilla pudding mix. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and mashed ripe bananas until well combined. Mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. If desired, fold in the chocolate chips.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown and the centers are set.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust cooled cookies with powdered sugar, top with whipped cream and banana slices. Enjoy!