Banana Bread Cookies
Chewy chocolate chip cookies combine with the comforting flavor of banana bread in this incredible cookie recipe.
Ingredients
- 1/2 cup butter (melted and cooled, unsalted preferred )
- 1/4 cup ripe banana, mashed (strained if possible)* (approximately 1 banana )
- 3/4 cup dark brown sugar (measured packed)
- 1 teaspoon vanilla extract
- 1 large egg yolk (room temperature)
- 1 2/3 cup all-purpose flour (measured spooned and leveled)
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (semi-sweet or dark, more can be used if desired)
Instructions
- In a large bowl, combine melted and cooled butter with mashed banana and brown sugar. Stir until all items are very well combined. Add vanilla and egg yolk and mix until well combined.
- Add flour, then prior to mixing it in, add in cornstarch, cinnamon, baking soda and salt by sprinkling over flour (to best distribute). Once those ingredients are added, mix until just combined. Do not over mix. Fold in chocolate chips, again taking care to not overmix.
- Tightly cover bowl, or transfer to a container with a lid, and chill in refrigerator for at least one hour or up to 24 hours.
- When ready to bake, preheat oven to 350 degrees F.
- Prepare baking sheet by placing a silicone baking mat or parchment paper on it. Scoop dough using a 1oz cookie scoop (approximately 2 tablespoons) onto baking sheet, leaving approximately 2 inches between each ball of dough.
- Bake for approximately 12 minutes or until edges are starting to brown, but middle still appears a bit unset.
- Remove baking sheet from oven and transfer to a wire cooling rack. Allow cookies to cool on baking sheet for at least ten minutes, then use a spatula to remove them from cookie sheet.
Notes
*The banana you use should be quite ripe - spotty brown to all brown. A very ripe banana will have considerably more moisture than one that is less ripe, so if you have a fine mesh sieve, you can place the mashed banana in it and drain off a touch of the fluid. It won't be a lot, but too much extra moisture can give your cookie a more cake like texture.
Store in an airtight container for 3-4 days or freeze for up to six months.
Nutrition
Serving: 1cookieCalories: 174kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 160mgPotassium: 44mgFiber: 1gSugar: 14gVitamin A: 209IUVitamin C: 0.3mgCalcium: 22mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.