Banana cookies

Banana cookies

30 min
Enter the world of home-baked treats with our banana cookies, where the simple banana shines, creating a medley of sweet, comforting flavours. These cookies blend the moist texture of banana bread with the satisfying snap of a cookie's edge. Filled with dark chocolate chunks, they make a perfect match for your afternoon tea or as a sumptuous snack. This recipe lets you easily bake a batch of cookies that spread the warm aroma of baking bananas throughout your home.
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Instructions

  • Mix the flour, cornstarch, baking powder, baking soda and salt together in a bowl.
  • Whisk the butter, brown sugar and granulated sugar together.
  • Mash the banana. Add the mashed banana and egg to the butter mixture and beat again.
  • Add the flour mixture and mix into a dough.
  • Fold in the chocolate and refrigerate for 1 hour.
  • Make 15 balls of dough and place them on 2 sheets of baking paper.
  • Bake the cakes at 190 °C (fan oven) for 10-12 minutes
  • Let them cool slightly on the baking tray then transfer to a wire rack.
Enjoy!
Tip

For an even richer banana flavour, let the dough chill in the fridge overnight. This lets the ingredients soak up moisture and blend flavours, leading to tastier cookies with the perfect texture. Ready to bake? Take the dough straight from the fridge to the oven and bake until the edges turn a lovely golden colour.

Questions about banana cookies

Create a batch of delicious banana cookies with our beloved recipe. Explore our FAQs to find tips and tricks that solve your cookie dilemmas, such as creating the perfect chewy texture and substituting ingredients.

Can I make banana cookies without cornstarch?
Yes, you can. Cornstarch in our recipe helps make the cookies soft inside with crisp edges, but it's not essential. You can skip it, and your cookies will still taste great, with a texture that's just as pleasing. If you prefer to keep the texture similar, try some substitutes. All-purpose flour works well; use two teaspoons for every teaspoon of cornstarch. Arrowroot powder is another good replacement and works measure for measure. Tapioca starch or flour also substitutes well, in equal amounts to cornstarch, and will help achieve the chewy texture you love in your cookies.
How can I ensure my banana cookies are chewy?
To get chewy banana cookies, pay attention to how you make the dough. For extra richness and to avoid a cakey texture, use just the egg yolk. When mixing your ingredients, stop as soon as they're combined to prevent the cookies from becoming too light and airy. Measure your ingredients precisely, especially the flour, to avoid dry cookies. Chilling the dough before baking is also important as it stops the cookies from spreading too much and helps achieve that chewy edge. Also watch the baking time closely as described in the tips section above.
Can I replace the sugar with other sweeteners?
Yes, you can experiment with different sweeteners. Coconut or date sugar provide a natural sweetness and a hint of caramel flavour that complements the bananas and chocolate well. Maple syrup or honey can also be used as liquid sweeteners, adding moisture and a subtle sugariness to the cookies. Keep in mind that different sweeteners may alter the texture and flavour slightly, so adjust the quantities accordingly.

Ingredients

Wheat flour
225 g
Corn starch
1 tsp
Baking powder
1 tsp
Baking soda
½ tsp
Salt
½ tsp
Soft butter
75 g
Brown sugar
70 g
Granulated sugar
100 g
Ripe banana, small
1
Large egg
1
Dark chocolate (chopped or buttons)
100 g
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Underbaking for gooey centres

Take your banana cookies out of the oven when the edges are set but the centres are still soft. They'll keep cooking as they cool, giving you that gooey middle that's so delicious. Watch the baking time closely to get them just right.

Choosing the right bananas for cookies

For delicious banana cookies, select very ripe bananas with brown spots. These bananas are sweeter and contain more moisture, giving your cookies the right flavour and texture. They're also easier to mash and blend into the dough, ensuring a consistent banana taste in every bite. These ripe bananas also caramelise while baking, adding a rich aroma to your kitchen.

Avoid overripe bananas that are more black than yellow as they can taste fermented and spoil your cookie's texture. Similarly, don’t use underripe bananas that are green or just yellow, as they're not sweet enough and can make your cookies too firm.

Absolutely! Make the dough, cover it with plastic wrap, and refrigerate for up to three days. This step not only saves time but also allows the flavours to blend more deeply. When you're ready to bake, let the dough sit at room temperature to ensure it bakes evenly.

Storing banana cookies for freshness

Proper storage is vital to keep your banana cookies tasting great. Place them in a container with a tight seal to protect them from air and moisture. Store at room temperature for ideal softness and firmness.

If your cookies start to soften, put a slice of bread in the container. The bread will absorb extra moisture, keeping your cookies from getting too damp. Check the bread now and then; if it becomes hard, replace it with a new slice to keep your cookies in the best condition.

If you have baked more than you can eat right away, freezing is an excellent option. Freeze cookies on a tray, then move to a freezer-safe bag or container, with parchment paper between layers. When you're ready to enjoy them, thaw at room temperature for cookies that taste like they're straight from the oven.

Perfect pairing suggestions

Bring out the best in homemade banana cookies by pairing them with complementary snacks. For a cool contrast to the warm, comforting aroma of baking cookies, pair them with a smooth bowl of banana nice cream or tangy banana ice lollies with skyr.

This recipe also made it onto our list of top 5 cookie recipes. Use this as inspiration for a delightful cookie platter that includes a variety of treats, offering a range of different flavours and textures.

Chocolate chunk choices

Choosing chocolate for banana cookies can shape the overall flavour of these treats. Dark chocolate brings a strong, rich taste that balances the sweetness of ripe bananas. Milk chocolate, however, offers a smoother, gentler flavour for those who like their cookies less intense.

Try mixing different types of chocolate for a unique flavour. Combining dark, milk, and white chocolate can surprise your taste buds. A sprinkle of sea salt on top before baking can bring out the chocolate flavour and add a classy contrast to the sweet banana.

The chocolate you pick reflects your taste and the experience you want from your banana cookies. Whether you want a deep, creamy, or layered flavour, the right chocolate will turn simple cookies into a special, irresistible treat.

Leavening agents for lift and spread

Baking soda and baking powder in your cookies work together to make them rise and spread just enough. Baking soda reacts with the banana and brown sugar, while baking powder gives an extra rise. This duo makes your cookies extra chewy and extra light.

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