A cafe staple treat, the banana bread became a symbol for lockdown baking and what to do with leftover bananas. While time has passed enough to find the joy back in a banana bread, and especially in the format of a cookie. This Banana Bread Cookies Recipe includes the warming cinnamon and fresh banana from traditional banana bread, but also dried banana chips for a flavour boost, as well as a texture difference to the fresh banana running through the cookie. But it also contains crushed cornflakes to give a lovely nutty flavour and texture. And you can’t have banana bread without dark chocolate, so there’s plenty of rich dark chocolate chunks running through the brown sugar cookie base. Decorated with a dark chocolate drizzle and a banana chip to finish the cookie off.
Each cookie is 75g of dough, which will help keep them chunky and a good size after baking. The dough will be slightly soft with the addition of the fresh banana, so handle it as lightly as possible and chill well before baking them off. The dough can be frozen once it’s been shaped. Add a couple more minutes to the bake time if you bake them straight from the freezer.
Equipment You'll Need
Banana Bread Cookies Recipe
- Total Time: 30 minutes
- Yield: 16 Cookies 1x
Description
Makes 16 Cookies
Ingredients
- 175g Unsalted Butter, softened
- 150g Soft Dark Brown Sugar
- 150g Caster Sugar
- 1 1/2 tsp Ground Cinnamon
- 2 Large Free Range Eggs
- 350g Plain Flour
- 1 tsp Bicarbonate of Soda
- 60g Cornflakes, crushed fine
- 150g Dried Banana Chips, roughly chopped (16 whole slices saved for decorating)
- 150g Dark Chocolate Chips (plus 25g for decorating, melted)
- 1 Banana, roughly chopped
Instructions
- Baking trays lined with parchment paper and put aside.
- In a stand mixer, beat until creamy the unsalted butter, soft dark brown sugar, caster sugar and the cinnamon.
- Beat in one egg at a time and scraping the sides of the bowl between each addition. Mix in the plain flour and the bicarbonate of soda until you have a dough. Lightly mix in the cornflakes, banana chips, dark chocolate chips and the banana chunks.
- Using an ice cream scoop, weigh out 75g of the dough and lightly roll and flatten, placing on the prepared baking trays. Repeat using up the dough and evenly spacing out on the tray.
- Chill for at least an hour before baking, up to 4 hrs.
- Preheat the oven to 180C and bake the cookies for 13-15 mins until the dough doesn’t look damp in the middle. Leave on the tray to cool.
- Decorate with the remaining dark chocolate and banana chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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