Banana Bread Cookies

If you ever find yourself with an overripe banana or two on the side, or you have a real adoration for banana bread, these banana bread cookies are the perfect bake. They combine everything everyone adores about banana bread with the classic chocolate chip cookie.

This easy to bake recipe comes together in less than 30 minutes, it uses simple cupboard ingredients and it’s ideal for weekend baking, lunchboxes, after school treats or something to enjoy with a mug of tea.

Notes from The Patisserie

I have always had so many requests for more banana based recipes, after my delicious basic chocolate chip banana bread has been so popular for so long now, along with my many chocolate chip cookie recipes on my blog (mainly my NYC cookies)

These cookies combine two favourites amongst all bakers of a delicious but slightly dense banana bread (which all banana breads should be), with a delicious basic chocolate chip cookie. The sweet ripe banana, brown sugar, a dash of cinnamon and more creates a soft centred, lightly golden, and packed full of chocolate chip cookies.

These cookies can easily be multiplied up to make a double or even triple batch if you have more than one overripe banana to use, and they are also great for freezing and prepping ahead so it’s a win win.

Ingredient Notes + Tips

These delicious ingredients are all usually readily available in a baking cupboard, so these cookies are easy to make. There are small changes you can make to suit what you do or don’t already have, but the full recipe can be found in the recipe card below

• Banana – it is obviously best to use a brown and overripe banana – if you want to bake these but your banana isn’t quite ready yet, you can bake the banana in the oven (at 160fan) for 5-10 minutes to blacken on the outside and soften on the inside
• Butter – you can use a block butter (best at room temperature) or a baking spread that is cold out of the fridge
• Sugar – I love to use light brown soft sugar because I find the flavour compliments the theme of the bake, but dark brown soft sugar works well, or granulated sugar.
• Egg – as the banana brings moisture, you only want to use an egg yolk. A whole egg will likely make the cookies spread more
• Vanilla – optional, but delicious in these cookies
• Flour – make sure to use plain/all purpose flour, and not a flour with raising agents in.
• Raising agent – A touch of bicarbonate of soda brings the texture to where you want for the combination of banana bread and cookie, don’t substitute for baking powder
• Salt – optional, but a wonderful flavour enhancer and balancer. I use sea salt chunks, try to avoid table salt as it’s stronger in flavour

Flavours and mix-ins

The additional flavours that I use in these cookies, as well as the main cookie dough ingredients mentioned above, are cinnamon and chocolate chips. The cinnamon brings a warmth to the banana bread side of things which I think should be in all banana bread recipes.

The chocolate chips are to make these more cookie based, but I also just love gooey chocolate chips. I use dark chocolate because I love it, but you can use milk chocolate, white chocolate, or a combination of any.

If you don’t want to use chocolate, or you want to use nuts as well, I would suggest using 100-150g of chocolate chips, and 100-150g of your favourite chopped nuts. Some suggestions might be walnuts, pecans, or even almonds. You can also leave the chocolate chips out if you prefer.

FAQs

Storage and freezing

These cookies will last in an airtight container at room temperature or in the fridge for 4-5+ days. I use a cake box or storage tin

These cookies will freeze for 3+ months, once baked. I generally freeze them on trays, and then transfer to a freeze safe container once frozen as they are quite soft.

You can also freeze these cookies, unbaked. They will last raw in the freezer for 3+ months, and you can bake straight from frozen. Simply add 1-2 minutes baking time (and maybe lower the oven temperature by 10ºc if your oven runs hotter)