I love banana nut bread, so when I saw this recipe, I just had to try it; they are great. If you want it more like banana nut bread, leave out the mini chocolate chip, but I kept them in, and I am glad I did.
Making cookies is the perfect solution to ripe bananas that you want to use before they are unusable. I have a few other cookie recipes that use ripe bananas you might want to try: Banana Pecan Cookies with Carmel Sea Salt Chips or Glazed Walnut Cookies. One of the other reasons I really like this recipe is that it starts with making brown butter.
- 2 ½ cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking Power
- ¼ teaspoon Salt
- ¾ cup mashed ripe bananas
- ½ cup Sour Cream
- ½ cup Butter
- 1 Egg
- ½ cup Light brown sugar
- ½ cup White sugar
- 2 teaspoons Pure vanilla extract
- ½ cup Mini chocolate chips
- ½ cup Walnuts
How to Brown Butter
Brown butter is such a delicious ingredient. However, it does take time and a watchful eye because you absolutely don't want it to burn. That doesn't taste good! So give yourself some time to make this butter and let it cool before mixing up your dough.
The butter will first froth and then brown, so make sure to remove it from the heat when it starts to smell nutty and has a medium golden color. Add the sugars and stir, then let it cool for 10 minutes.
Making Banana Cookies
Weigh or measure the flour, baking soda, baking powder, salt, and whisk to blend.
Add the brown butter and sugar mixture to a mixer bowl and blend for a minute. Then add the vanilla extract and egg and mix at low speed. Next, add the sour cream and the mashed bananas and blend.
Gradually add the flour mixture and mix for a minute at a low speed. Just mix until the flour mixture has been incorporated. I always try not to over-mix my flour.
Finally, I take the bowl off the stand and add the mini chocolate chips and walnuts by hand. The dough will be a little wet, so I cover and refrigerate for half an hour.
Line baking sheet pan with parchment paper and preheat over to 350°. I use a cookie scooper simply because it will make the same size cookies, but you can use a spoon and drop 12 balls onto the cookie pan.
Bake for 11-13 minutes. Please move to a cooling rack after removing them from the oven. Enjoy!
This type of cookie has a lot of moisture so you do not want to seal them in an air-tight container. Instead, I put them into a plastic container that I can lay the lid on top but not seal. They will start to get gummy from the bananas if they are sealed.
Adapted from The Girl Who Ate Everything
Banana Bread CookiesBarbara Hall
- 2 ½ cups (300 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Baking Power
- ¼ teaspoon (0.25 teaspoon) Salt
- ¾ cup (177.44 g) mashed about 2 Ripe bananas
- ½ cup (115 g) Sour Cream
- ½ cup (113.5 g) Butter
- ½ cup (106 g) Light brown sugar
- ½ cup (99 g) White sugar
- 1 (1 ) Egg
- 2 teaspoons (2 teaspoons) Pure vanilla extract
- ½ cup (90 g) Mini chocolate chips
- ½ cup (58.5 g) Walnuts
- In a small saucepan heat butter till foamy and turns brown it should have a nutty smell. Take the butter off the heat and add the light brown and white sugar and mix. Set it aside to cool for about 10 minutes.
- In a stand or handheld mixer, add the butter and sugar mix and blend. Add the egg and vanilla extract and mix on low speed. Then add the sour cream and the mashed bananas and blend. Weigh or measure the flour, baking soda, baking powder, and salt and slowly add to the wet mixture. I then take the mixer bowl off the stand and fold in the mini chocolate chips and walnuts. The dough will be a little wet, so place in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F and line a sheet pan with parchment paper. Drop one inch balls about 2 inches apart onto the sheet pan and place in the oven for 11-13 minutes.
- The edges will be slightly brown. Move cookies onto a cooling rack. I got about 2 and a half dozen cookies from this batch.