COOKIE GURU UK
Banana Bread Chocolate Chip Cookies
There’s something about the smell of banana bread baking in the oven that instantly makes a house feel like home. But what if you could take all those warm, comforting flavours and turn them into a soft, chewy cookie? Enter: banana bread chocolate chip cookies. 🍌🍪 These cookies are everything you love about classic banana bread, packed into a little golden cookie with crispy edges, a soft and tender centre, plenty of melted chocolate chips, and just the right hint of cinnamon. They’re the perfect recipe for those overripe bananas sitting on your kitchen counter that you just can’t bring yourself to throw away. And the best part? You don’t need to make a whole loaf of banana bread. These cookies come together quickly and are perfect for an afternoon treat, lunchbox snack, or late-night sweet craving.
10/4/20262 min read
Ingredients: (makes about 16 cookies)
Dry Ingredients:
1 3/4 cups (220g) all-purpose flour
¼ teaspoon corn-flour
½ teaspoon baking soda
2 teaspoons cinnamon
Wet Ingredients:
½ cup (113g) salted brown butter
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
1 egg yolk
1 overripe banana
Mix ins:
1 cup (150g) dark and milk chocolate chips
½ cup (50g) chopped pecans (optional if you like them)
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Measure them accurately for the best results. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Make the brown butter
Cut butter into cubes and add to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan over the heat. It will melt, get a little foamy, and finally start turning golden brown. Remove it from the heat when the butter is light brown and smells nutty.
Step 3: Mix the Dry Ingredients
In a medium-sized bowl, whisk together all-purpose flour, baking soda, cinnamon and cornflour. Set this aside for later. This step ensures even distribution of the leavening agent for perfect cookie rise.
Step 4: Combine Wet Ingredients
In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined. In a small bowl combine the mashed banana and egg yolk and add them to the large mixing bowl. Add the vanilla extract and whisk again until fully incorporated.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, whisking on low speed until cookie dough forms.
Step 6: Fold in white Chocolate Chips and pecans
Gently fold in the white chocolate chips and pecans until evenly distributed throughout the dough.
Step 7: Chill the dough
Chill the dough for at least three hours to solidify the fat and hydrate the flour, resulting in tastier and less flat cookies.
Step 8: Scoop and bake the cookies
Roll the dough into balls (about 2 tablespoons each) and place them on the trays, leaving space for spreading. Bake for 10–12 minutes until the edges are golden but the centres still look slightly soft.
Step 9: Cool (if you can wait!)
Let them cool on the tray for 5–10 minutes before moving to a wire rack. They will firm up as they cool.
The Final Bite
These banana bread chocolate chip cookies are proof that sometimes the best recipes come from combining two favourites.
They're soft, chocolatey, warmly spiced, incredibly easy to make, and a brilliant way to use up those bananas that have gone a little too far past their prime.
So the next time you spot a bunch of brown bananas on your counter, don't reach for the banana bread tin.
Happy Baking!