Banana Bread Cookies
Fan of banana bread? You are going to LOVE these soft and chewy Banana Bread Cookies filled with chopped walnuts and milk chocolate chunks.
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Ingredients
- 1 large Ripe banana
- 130 g Unsalted butter
- 100 g Golden caster sugar
- 150 g Light brown sugar
- 1 tsp Vanilla extract
- 1 medium Whole egg at room temperature
- 1 medium Egg yolk at room temperature
- 320 g Self-raising flour
- 0.5 tsp Salt
- 1.5 tsp Ground cinnamon
- 100 g Walnuts If you're not adding milk chocolate, increase the walnuts to 200g
- 100 g Milk chocolate If you're not adding walnuts, increase the milk chocolate to 200g
Instructions
Start by making the banana bread cookie dough
- Mash the banana in a large bowl with a fork or potato masher, making sure there are no big lumps. Set aside for now.
- Measure the butter into a microwave-safe bowl. Microwave for 30-60 seconds until the butter has melted.
- Add the melted butter to the mashed bananas, along with the golden caster sugar, light brown sugar, vanilla extract, whole egg and egg yolk. Mix everything together until fully combined.
- In a separate bowl, stir the flour, salt and cinnamon together. Tip into the banana mixture and fold together until the mixture comes together into a cookie dough.
- Roughly chop up the walnuts and milk chocolate into small chunks (saving a handful of each for later) and fold into the cookie dough.
- Cover the bowl with clingfilm and chill in the fridge for at least 5 hours or up to 24 hours for best results*.
Roll and bake the cookies
- Preheat the oven to 180°C (fan) and line two large, flat baking trays with greaseproof paper.
- Take the cookie dough out of the fridge.
- Scoop up heaped tablespoons of cookie dough and use your hands to roll them into balls. Place on the baking trays and do not flatten. You will need to leave space between each cookie so they have room to spread out. I'd suggest baking 4-6 cookies on a baking tray at a time and bake them in batches. Just keep the cookie dough in the fridge in-between batches so it doesn't get too soft or sticky*.
- Bake for 10-12 minutes. The cookies should be golden on the outside but pale and soft in the middle. Don't worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
- Whilst the cookies are still warm, push the leftover milk chocolate and walnut chunks into the top of each cookie and use a round cutter to scoot them into shape.
- Leave the cookies on the baking tray to cool down and firm up for 15 minutes. This will improve the cookie texture so try to resist the temptation to tuck in straight away.
- Store your banana bread cookies at room temperature, in an airtight container, for 2-3 days.
Notes
Recipe notes
*Chilling the cookie dough will reduce spread in the oven, leaving the cookies thick, soft and gooey on the inside.
**The mashed banana adds lots of moisture to the cookie dough, so it will be wetter and stickier than usual. That's why I would recommend keeping the bowl of cookie dough in the fridge whilst your rolling and baking the cookies in batches.
I rolled 8 cookies at a time and baked them on 2 large flat baking trays with 4 cookies on each. Once the first batch were baked, I left the cookies to cool on the baking tray for 15 mins, then used a spatula to transfer them to a flat surface. At this point, I took the remaining cookie dough out of the fridge, rolled it into balls and baked the second batch of cookies.