Description
Banana Bread Cookies combine the comforting flavor of banana bread with the irresistible texture of homemade cookies. Made with browned butter, ripe bananas, toasted walnuts, cinnamon, and gooey dark chocolate, these cookies have crispy edges and soft, chewy centers. They’re perfect for holidays, parties, afternoon snacks, or whenever you have ripe bananas to use up.
Ingredients
- 1 cup unsalted butter
- ½ cup raw walnuts, chopped into coarse pieces
- 1 teaspoon ground cinnamon
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- ⅔ cup mashed banana (about 2 medium bananas), divided
- 2 cups all-purpose flour (240 g)
- ½ teaspoon baking soda
- ¾ cup chopped dark chocolate or chocolate chips
- Flaky salt, for sprinkling (optional)
Instructions
- Add the butter and chopped walnuts to a medium saucepan. Melt over medium heat, stirring frequently. Continue cooking until the butter develops golden-brown bits and the walnuts smell toasted.
- Remove the saucepan from the heat and carefully pour the browned butter and walnuts into a large heatproof bowl.
- Add the ground cinnamon and whisk to combine. Allow the mixture to cool for a few minutes.
- Add the brown sugar and granulated sugar. Whisk until well combined.
- Mix in the egg yolk, vanilla extract, and sea salt.
- Break one banana into small pieces and add it to the mixture, approximately ⅓ cup. Whisk until incorporated.
- Add the flour and baking soda. Stir until a cookie dough forms.
- Chop or break the second banana into coarse pieces. Fold it into the dough along with the dark chocolate.
- Cover the dough and refrigerate for 1 hour to help it firm up.
- Preheat the oven to 355°F (180°C) and line a baking sheet with parchment paper.
- Scoop the dough into approximately 2-tablespoon portions, spacing them a few inches apart to allow for spreading.
- Bake for 10–12 minutes, or until the edges are golden and the centers still look slightly soft.
- Let the cookies rest on the baking sheet for several minutes to firm up.
- Sprinkle with flaky salt while still warm, if desired. Serve once slightly cooled.
Notes
- Serving: Enjoy these cookies warm with a glass of milk, coffee, tea, or hot chocolate.
- For extra chocolate flavor: Serve them slightly warm so the chocolate remains soft and gooey.
- Room-temperature storage: Store completely cooled cookies in an airtight container for up to 2 days.
- Refrigerator storage: Because these cookies contain fresh banana, refrigerate leftovers in an airtight container for up to 5 days for better keeping quality.
- Freezing baked cookies: Freeze cooled cookies in a freezer-safe container for up to 2 months for best quality. Thaw before serving.
- Freezing cookie dough: Scoop the dough into portions and freeze them on a lined tray. Transfer to a freezer bag once solid and bake from frozen, adding a few minutes to the baking time as needed.
- Make-ahead tip: Prepare the dough the day before and refrigerate it until ready to bake. If it becomes very firm, let it soften slightly before scooping.
- Prevent overbaking: Remove the cookies when the edges are set but the centers still look slightly soft. They will continue to firm up on the baking sheet.