Description
These soft banana bread cookies are packed with ripe bananas, toasted walnuts, and melty chocolate chips—your new favorite way to use overripe bananas.
Ingredients
1 cup unsalted butter
½ cup chopped walnuts
1 teaspoon ground cinnamon
1 cup packed brown sugar
¼ cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
½ teaspoon sea salt
⅔ cup mashed ripe banana (about 2 bananas)
2 cups all-purpose flour
½ teaspoon baking soda
¾ cup chopped dark chocolate or chocolate chips
Instructions
In a saucepan over medium heat, melt the butter. Add walnuts and cook, stirring, until the butter browns and walnuts are toasted. Cool slightly.
Transfer mixture to a mixing bowl. Stir in cinnamon, brown sugar, and granulated sugar until combined.
Add egg yolk, vanilla, salt, and mashed banana. Mix until smooth.
Stir in flour and baking soda just until combined. Fold in chocolate.
Cover and chill dough for at least 1 hour.
Preheat oven to 355°F (180°C). Line a baking sheet with parchment paper.
Scoop 2-tbsp portions of dough onto the sheet. Bake for 10–12 minutes, until edges are golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for the best texture and shape.
Use only the egg yolk to keep the cookies chewy, not cakey.
Add-ins like raisins or white chocolate chips can be swapped in.
Substitute gluten-free flour for a GF version.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
