Banana Bread Cookies
Satisfy your craving for banana bread in cookie form with these deliciously soft and moist Banana Bread Cookies.
Save This Recipe for Later!
Equipment
- mixing bowls
- kitchen scale optional but recommended
- whisk
Ingredients
- 1 ½ cup all purpose flour 180g
- ¾ cup unsalted butter browned to 138g, see Recipe Notes
- ½ cup sugar 100g
- ¼ cup light brown sugar, packed 50g
- 1 egg yolk room temperature
- ¾ large ripe banana, mashed 85g
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- ¼ tsp baking soda
- ¾ cup chopped walnuts or pecans
- flaky sea salt optional
Instructions
Browning The Butter
- Brown the butter in a light colored medium sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.
- About half way through the butter will begin to foam up a bit, but you only need to take your rubber spatula and give it a stir to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
- You will notice the along the edges browning, and if you stir the butter there will be small browned pieces at the bottom. Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.
- Remove from heat and pour into heat safe bowl.
- Allow butter to cool for about 30 minutes before proceeding to next steps.
Preparing Banana Bread Cookies
- Add sugar, light brown sugar and vanilla extract to cooled brown butter. Whisk until well combined - about 1 minute.¾ cup unsalted butter, ½ cup sugar, ¼ cup light brown sugar, packed, 1 tsp vanilla extract
- Add egg yolk and whisk until well combined.1 egg yolk
- Add mashed banana and whisk until well combined.¾ large ripe banana, mashed
- In a separate bowl combine all purpose flour, baking soda, ground cinnamon and fine sea salt. Sift until well dispersed.1 ½ cup all purpose flour, 1 tsp ground cinnamon, ½ tsp fine sea salt, ¼ tsp baking soda
- Add dry ingredients to wet ingredients and whisk until just combined. Do not over mix.
- Add chopped walnuts to batter and use fold into batter with a rubber spatula. Do not over mix.¾ cup chopped walnuts or pecans
- Use 2 tablespoon scoop to scoop out dough and place on baking sheet. Cover in plastic wrap or baking cover, and refrigerate for 1 - 2 hours.
- Preheat oven to 375 F. Remove dough from refrigerator and place 5 - 6 cookies per baking sheet.
- Bake for 11 minutes, or until edges become browned and slightly crispy. Remove from oven, sprinkle with flaky sea salt (optional) and allow to cool before enjoying.flaky sea salt
Notes
Brown the Butter! The flavor of the banana is accented thanks to the delicious nutty flavor browned butter gives. It only takes a bit of time to brown the butter, and then let cool enough to proceed with recipe. I use unsalted butter, and browned until I had about 10 tablespoons left (~138g). You can use salted butter - just omit fine sea salt if you do.
For the Banana we only need ¾ of an over ripe banana (about 85g). This will help keep the cookie from becoming too cakey in texture. However, you can use a whole banana - but just know it will have more of that cake texture. You will mash into an applesauce consistency before adding to batter.
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. A kitchen scale will help you achieve recipe results that are much closer to what they are intended to be than by using volume measurements.
Refrigerate the Dough! This will help set the dough, hydrate it and allow the flavors to really mesh together.
Tried this recipe?Let us know how it was!
