These Banana Bread Cookies are a delightful twist on the classic banana bread, combining all the flavors you love in a soft, moist, and slightly chewy cookie. The browned butter adds a rich, nutty depth, while the ripe bananas infuse the cookies with natural sweetness. Mini chocolate chips and chopped walnuts provide a perfect balance of gooeyness and crunch, making each bite irresistible. These cookies are easy to make and perfect for using up overripe bananas. They’re a great snack or dessert, and they’ll stay moist and flavorful as they sit—if they last that long!
Ingredients:
- 2 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup sour cream
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup walnuts, chopped
Instructions:
1. Brown the Butter:
- In a small saucepan, melt the butter over medium heat. Keep a close eye on it as it begins to foam. After about 5 minutes, the butter will turn brown and release a nutty aroma. Once browned, immediately remove the pan from heat and pour the butter into a separate bowl to prevent further browning.
2. Mix the Sugars:
- Quickly stir the white sugar and brown sugar into the browned butter. Allow the mixture to cool for about 5 minutes.
3. Combine Wet Ingredients:
- Pour the cooled butter and sugar mixture into a large mixing bowl. Add the egg and vanilla extract, stirring until well combined. Mix in the mashed bananas and sour cream until smooth.
4. Prepare the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the banana mixture until just combined. Be careful not to overmix.
5. Add Mix-Ins:
- Gently fold in the mini chocolate chips and chopped walnuts. The dough will be slightly wet and sticky, which is perfect for ensuring the cookies stay soft and moist.
6. Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes. Chilling the dough helps the cookies hold their shape and enhances the flavor.
7. Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop one-inch balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly browned. The centers may look slightly underbaked, but they will continue to set as they cool.
8. Cool and Store:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. As they sit, the cookies will become even more moist and flavorful.
- Store the cookies in an airtight container to keep them fresh.
Tips:
- Brown Butter: Browning the butter adds a rich, nutty flavor to the cookies that complements the sweetness of the bananas. Make sure not to burn the butter; once it starts browning, it can go from perfect to burnt quickly.
- Bananas: The riper the bananas, the better! Overripe bananas with brown spots will give you the best flavor and sweetness.
- Chilling the Dough: Don’t skip the chilling step. It helps the cookies maintain their shape and prevents them from spreading too much during baking.
- Customization: Feel free to swap out the chocolate chips and walnuts for your favorite mix-ins, like white chocolate chips, pecans, or even dried fruit.
Serving Suggestion:
These cookies are perfect for any time of day. Enjoy them with a cup of coffee or tea, or serve them warm with a scoop of vanilla ice cream for an extra treat. They’re also great for packing in lunches or sharing at a potluck.
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls and bake them fresh whenever you’re in the mood for a warm cookie.
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