Banana Bread Cookies (Print Version)
# Ingredients:
→ Wet Ingredients & Aromatics
01 -
1 cup unsalted butter
02 -
⅔ cup mashed ripe banana
03 -
1 cup granulated sugar
04 -
⅔ cup firmly packed light brown sugar
05 -
2 large egg yolks
06 -
1½ teaspoons pure vanilla extract
→ Dry Ingredients
07 -
3¾ cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
½ teaspoon baking powder
10 -
1 teaspoon table salt
11 -
½ teaspoon ground cinnamon
→ Mix-ins & Toppings
12 -
1 cup coarsely chopped pecans
13 -
2 cups chocolate chips (mixed sizes work beautifully)
14 -
Coarse granulated sugar for sprinkling
# Instructions:
01 -
Heat your oven to 350°F and line several baking sheets with parchment paper. Trust me, you'll want everything ready before you start browning that butter!
02 -
Toss the butter and pecans into a medium skillet over medium-low heat. Stir constantly as the butter melts and starts to sizzle and foam. Keep stirring until you smell that incredible nutty aroma - that's when you know the butter has turned golden brown. The sizzling will calm down when it's ready.
03 -
Pour your gorgeous brown butter and toasted pecans into a large heatproof bowl. Pop it in the fridge for a few minutes to speed up cooling - you want it warm but not hot when you add the other ingredients.
04 -
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined. Set this aside for now.
05 -
Mash your bananas right in a large mixing bowl - the riper, the better for flavor! Once your brown butter has cooled, carefully stir it into the mashed bananas until everything's well combined.
06 -
Stir in both sugars until the mixture is smooth and well incorporated. The brown sugar will give these cookies that deep, caramel-like flavor.
07 -
Add the egg yolks and vanilla extract, stirring until everything comes together beautifully. The mixture should look smooth and glossy.
08 -
Gradually fold in your flour mixture, stirring just until combined. Don't overmix - we want tender cookies, not tough ones!
09 -
Gently fold in those chocolate chips, making sure they're evenly distributed throughout the dough. This is where the magic happens!
10 -
Using a large cookie scoop or ¼-cup measure, drop generous portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops with coarse sugar for that bakery-style finish.
11 -
Bake for 13-15 minutes until the edges turn a lovely light golden brown. The centers might look slightly underdone, but they'll continue cooking on the hot pan.
12 -
Let the cookies cool completely on the baking sheet before transferring. This helps them set up properly and prevents breaking.
# Notes:
01 -
The riper your bananas, the more flavorful and sweet your cookies will be. However, very ripe bananas will make the dough softer and the cookies more prone to spreading.
02 -
The cinnamon adds a subtle warmth that complements the banana beautifully. Feel free to omit it if you're not a cinnamon fan, or add a bit more if you love the spice.
03 -
Coarse bakery-style sugar gives the best texture for topping, but turbinado sugar or regular granulated sugar work in a pinch.
04 -
These cookies are best stored in an airtight container and will stay fresh for up to a week.