logo
“Oh My Garlic Goodness!” Noodles
November 6, 2015
Best Ever Chocolate Fudge Brownies
November 13, 2015

Banana Bread Cookies

 
Even though they are called Banana Bread Cookies (mainly because of the shape), the texture are super fluffy, moist and almost cake-like. Thanks to the use of the super ripe banana, they smelled and tasted 99% like banana bread. I can’t help but to open the cookie jar every now and then to get a whiff of that addictive aroma.

Since this is a super moist cookie, if you are stacking them together, try to line a piece of non-stick baking paper in between them to avoid sticking. If that is not an issue, then just skip this step and peel them carefully off each other.

 

Ingredients:
1 cup (140 g) all-purpose flour
¼ tsp salt
½ tsp + 1/8 tsp baking soda
¼ tsp ground cinnamon
6 tbsp (90 g) unsalted butter (softened at room temperature)
1/3 cup (80 g) light brown sugar
1/8 cup (38 g) caster sugar
1 egg yolk
1 tsp vanilla extract
1 large very ripe banana – mashed
¾ cup (160 g) semi-sweet chocolate chips

Makes about 18 cookies

Recipe source: America’s Test Kitchen Christmas Cookies 2012

 

banana bread cookies ingredients

The line up. I kept the super duper ripe banana in the fridge, hence the “burnt” look. 😛

In a medium bowl, mix the flour, salt, baking soda and cinnamon together with a whisk and set aside.

g

 

Add the softened butter together with both sugars in a large bowl and whisk together, using a stand mixer (fixed with paddle whisk) or handheld mixer, for 1 min.

k

 

Add in egg yolk and vanilla extract and continue to whisk until light and fluffy, about 2 mins.

h

Pour in the mashed banana and mix until just combined.

f

g

 

Combine the flour into the batter and whisk at low speed, until the flour just disappear. Do not over mix.

g

g

 

Lastly, add in the chocolate chips and use a spatula to fold them into the batter.
The batter will be wet and sticky and that is okay.

h

h

 

Refrigerate for at least an hour or more until chilled. This step is crucial for the success of the cookies. *Cookie dough can be stored up to 5 days in the fridge. Make sure you leave them it at room temperature for 30 mins before baking.

Preheat your oven at 190°C/375°F.

Using an ice cream scoop or table spoon, drop a dollop of batter onto a baking tray lined with non-stick baking paper. Keep them as least 2 inches apart as they will expand during baking.

j

d

 

Bake for 10 – 12 mins, until the edges are golden brown.

banana bread cookies

 

Allow to cool on the tray for 5 mins before transferring to a wire rack to cool further.
Store cookies in air tight containers or freeze for up to 3 months.

Bear Naked Food Banana Bread Cookie

Bear Naked Food Banana Bread Cookie

Bear Naked Food Banana Bread Cookie

Bear Naked Food Banana Bread Cookie

 

 

Banana Bread Cookies
 
Prep time
Cook time
Total time
 
Even though they are called cookies (mainly because of the shape), the texture are super fluffy, moist and almost cake-like. Thanks to the use of the super ripe banana, they smelled and tasted 99% like banana bread.
Author:
Recipe type: Cookies
Serves: 18 cookies
Ingredients
  • 1 cup (140 g) all-purpose flour
  • ¼ tsp salt
  • ½ tsp + ⅛ tsp baking soda
  • ¼ tsp ground cinnamon
  • 6 tbsp (90 g) unsalted butter (softened at room temperature)
  • ⅓ cup (80 g) light brown sugar
  • ⅛ cup (38 g) caster sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 large very ripe banana – mashed
  • ¾ cup (160 g) semi-sweet chocolate chips
Instructions
  1. In a medium bowl, mix the flour, salt, baking soda and cinnamon together with a whisk and set aside.
  2. Add the softened butter together with both sugars in a large bowl and whisk together, using a stand mixer (fixed with paddle whisk) or handheld mixer, for 1 min.
  3. Add in egg yolk and vanilla extract and continue to whisk until light and fluffy, about 2 mins.
  4. Pour in the mashed banana and mix until just combined.
  5. Combine the flour into the batter and whisk at low speed, until the flour just disappear. Do not overmix.
  6. Lastly, add in the chocolate chips and use a spatula to fold them into the batter.
  7. The batter will be wet and sticky and that is okay.
  8. Refrigerate for at least an hour or more until chilled. This step is crucial for the success of the cookies. *Cookie dough can be stored up to 5 days in the fridge. Make sure you leave them it at room temperature for 30 mins before baking.
  9. Preheat your oven at 190°C/375°F.
  10. Using an ice cream scoop or table spoon, drop a dollop of batter onto a baking tray lined with non-stick baking paper. Keep them as least 2 inches apart as they will expand during baking.
  11. Bake for 10 – 12 mins, until the edges are golden brown.
  12. Allow to cool on the tray for 5 mins before transferring to a wire rack to cool further.
  13. Store cookies in air tight containers or freeze for up to 3 months.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

Comments are closed.