Love banana bread and chocolate chip cookies? These Banana Bread Cookies combine both into one incredible cookie! Made with browned butter, ripe bananas and chocolate chips, they're soft in the middle, chewy around the edges and perfect for using up overripe bananas. They're freezer-friendly, easy to make and taste just like warm banana bread in cookie form.
About Banana Bread Cookies
Banana bread but cookie? Yep these incredibly delicious warm and toasty cookies taste like your favourite chocolate chip banana bread. Plus they don't need any resting time and are a great low waste recipe as it uses up an overripe banana!
I used the cookie recipe from the Jam Toast Cookies as a base but adapted them to create a banana bread flavour. We also add browned butter to add to that baked, toasty flavour.
Why You'll Love These Banana Bread Cookies
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This combines two amazing baked goods: banana bread and chocolate chip cookies!
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These cookies genuinely taste like banana bread.
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They use ingredients you probably have already in your pantry.
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They're low waste, don't throw out that overripe banana, bake with it!
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You can use chocolate chips or nuts as mix ins. And you can use as many chocolate chips as you want (Mr NQN loves these with minimal choc chips!).
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Want to bake these from frozen? Scoop up the batter into balls, freeze it and then when you feel like cookies, you can bake them straight from frozen. Just add around 2-3 minutes to the baking time!
Video How To Make Banana Bread Cookies
Video: Banana Bread Cookie recipe
Ingredients For Banana Bread Cookies
Butter - Salted butter, you know me right?
Sugar - Light brown sugar is ideal for this
Banana - You want as ripe a banana as you have. The riper the banana the more caramelised the flavour of these cookies. I also decorate it with a slice of fresh banana (this is optional).
Egg yolk - Just the yolk for these! Using a whole egg will change the texture of these and make these more cake-like which we don't want!
Cake flour - Cake flour is a low protein flour, ideal for baking cakes, pastries and cookies. It can be bought at the supermarket and you can make it at home too. To make 1 cup of cake flour, replace 2 tablespoons of plain all purpose flour with cornflour/fine cornstarch. Whisk well to distribute. I make a canister of this ready for baking cakes, pastries and cookies.
Bicarb - Bicarbonate of soda.
Chocolate chips - Dark, milk or white chocolate chips, depending on your preference.
Banana Chips - dehydrated or fried slices of banana found in the dried fruit aisle. I used fresh banana in my first batch but banana chips add such a better texture!
Tips For Making Banana Bread Cookies
1 - Mashed banana is a really interesting ingredient to bake with. Banana helps to make baked goods dense and moist as bananas are mainly starch and water. Dense and moist is great for banana bread but not for cookies as it gives cookies a cakey texture. Do not add more banana than specified. BTW did you know that mashed banana is often used as a substitute for eggs?
2 - We are only using 1 yolk. Eggs are one of the chief raising agents in cookies but with an egg yolk and mashed banana we have enough otherwise these will puff up like a cake. Which is not terrible but won't hit that chewy cookie spot.
3 - Try white chocolate chips in this - they work great!
4 - If your cookies are not perfectly round, you can use a metal cookie cutter to coax them into a round shape within the first minute or two out of the oven. Use a cookie cutter slightly larger than your cookie. Place the cutter over the cookie and swirl it in a rapid circular motion.
If you have extra bananas then try my banana muffins or banana cake, or browse more easy recipes!
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