Banana Bread Cookies – Soft, Chewy & Full of Banana Flavor
Soft and chewy banana bread cookies made with very ripe bananas, brown butter, cinnamon, and semi-sweet chocolate chips. They bring the familiar flavor of banana bread into an easy-to-bake cookie with golden edges and soft centers.
Ingredients
- 1/2 cup 1 stick / 113 g unsalted butter
- 1/2 cup 100 g packed light brown sugar
- 1/4 cup 50 g granulated sugar
- 1/2 cup about 120 g mashed very ripe banana
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups 188 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 3/4 cup 128 g semi-sweet chocolate chips
Instructions
- Brown the butter in a small light-colored saucepan over medium heat until golden brown and nutty. Remove from the heat and cool until warm but not hot.
- Whisk the brown butter with the brown sugar and granulated sugar.
- In a separate bowl, whisk the mashed banana, egg yolk, and vanilla. Add to the butter mixture and whisk until combined.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet mixture with a rubber spatula until no dry streaks remain. Do not overmix.
- Fold in the semi-sweet chocolate chips.
- Cover and refrigerate the dough for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop approximately 2 tablespoons of dough per cookie, placing 8 cookies on each baking sheet.
- Bake at 350°F for 11–13 minutes, until the edges are lightly golden and set while the centers remain slightly soft.
- Cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
Notes
The cookies should be soft and chewy with slightly firmer edges. Do not overbake them; the centers should still look slightly soft when they come out of the oven.