You'll love these irresistibly soft and moreish banana cookies with dark chocolate chips. They're like banana bread in cookie form!
The banana flavour comes through nicely and the overall sweetness and softness is beautifully offset by the chunky dark chocolate.
To make these beautiful banana cookies, you’ll start by creaming butter and sugar together, and then add ripe bananas and egg and whisk again.
Next, you'll fold in plain flour and baking powder to give a sticky light dough.
And finally, you'll fold in dark chocolate chunks and your cookies will be ready to scoop, roll and bake.
For a really professional look, you'll add a few more chocolate chunks while the cookies are still hot from the oven.
This is a clever little tip as the residual heat from the cookies melts the extra chocolate chunks just enough to hold them in place once called.
And that's really is all there is to it!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 130 g (9 tbsp) salted butter softened
- 160 g (¾ cup + 2 tbsp) white caster sugar (superfine sugar)
- 1 medium free range eggs
- 2 small bananas peeled and mashed
- 300 g (2 cups) plain white flour (all purpose flour)
- 1 tsp baking powder
- 350 g (1¾ cups) dark chocolate chunks
Equipment
Instructions
Makes 20 cookies.
Preheat the oven to 180C (160C fan-assisted).
Add the butter and sugar to a large bowl.
Beat together until fluffy.
Add the egg and mashed banana.
Beat until well combined.
Add the flour and the baking powder.
Mix well – you should now have a sticky, light dough.
Fold in the dark chocolate chunks, keeping a large handful (about 50g) back to go on top later.
Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 20 equally sized cookies. If you find the dough sticky, try using wet hands to shape the dough.
Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
Bake for 8-10 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
While still hot, scatter the remaining chocolate chunks on top.
Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
Enjoy!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print How To Make Banana Cookies
How To Make Banana Cookies
Ingredients
- 130 g (9 tbsp) salted butter softened
- 160 g (¾ cup + 2 tbsp) white caster sugar (superfine sugar)
- 1 medium free range eggs
- 2 small bananas peeled and mashed
- 300 g (2 cups) plain white flour (all purpose flour)
- 1 tsp baking powder
- 350 g (1¾ cups) dark chocolate chunks
Equipment
- Large ice cream scoop
- Large tumbler
Instructions
- Preheat the oven to 180C/350F (160C/320F fan-assisted).
- In a large bowl, beat together the butter and sugar until fluffy.
- Beat in the egg and mashed banana until well combined.
- Add the flour and the baking powder and mix well – you should now have a sticky, light dough.
- Fold in the dark chocolate chunks, keeping a large handful (about 50g) back to go on top later.
- Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 20 equally sized cookies. If you find the dough sticky, try using wet hands to shape the dough.
- Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
- Bake for 8-10 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
- While still hot, scatter the remaining chocolate chunks on top.
- Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
Nutrition
More banana recipes to try!
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