Banana Bread Cookies with Chocolate and Pecans
Soft, fluffy, and packed with banana flavour. The perfect marriage of banana bread and cookies.
If you’re on social, chances are you’ve seen a few banana bread cookie recipes come across your feed. I knew almost immediately we had to give this one our own spin. I wasn’t entirely sure if I was going to love a banana bread cookie, but I’m straight up obsessed with them now.
This may be controversial, but most of the recipes I’ve seen don’t feel like banana bread cookies to me. Banana cookies? Yes. Banana bread cookies? No. They’re missing one of two key components - the light and fluffy texture of banana bread. I understand that most love a chewy cookie, I’m one of those people, but it just didn’t feel right for this cookie.
These banana bread cookies are light, fluffy, and packed with banana flavour - just like banana bread. Plus, we loaded them up with chocolate chunks and chopped pecans and flavoured with a dash of cinnamon to really drive home the banana bread vibes.
Why you’ll love this recipe:
The perfect fusion of banana bread and cookies.
Made in just one bowl.
Bake up light, fluffy, and full of flavour.
Top tips for making banana bread cookies:
Use overripe bananas. The bananas should be mostly brown on the exterior to ensure it’s the right balance of sweetness and flavour for these cookies.
Whisk and mix by hand to avoid over-mixing. We’re not trying to avoid a light and airy cookie, but we are trying to avoid a tough cookie. So mix and whisk as minimally as needed.
Chill the dough for 15-30 minutes. For the best results and to make the dough easier to handle, chill the dough in the fridge while the oven is coming up to temperature.
Let cookies chill on the baking sheet. These are soft cookies so it can make transferring them more difficult. It’s best to let them cool almost completely before transferring them anywhere.
How to make banana bread cookies:
Prep Time: 15 Min | Chill Time: 20 Min | Bake Time: 12-13 Min | Total Time: 50 Min
Makes: 10 cookies
Ingredients:
100 g overripe banana (approx. 1 medium banana)
113 g (1/2 cup) vegan butter, melted
100 g (1/2 cup) brown sugar
50 g (1/4 cup) granulated sugar
1 tsp vanilla extract
180 g (1 1/2 cups) all-purpose flour
1/2 tsp baking soda
pinch kosher salt
60 g dark chocolate, chopped
60 g pecans, chopped
Instructions:
Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
Whisk banana into a large mixing bowl until it’s mostly mashed.
Pour over the melted vegan butter and whisk vigorously to combined. Whisk both sugars and vanilla extract until just combined.
Fold in the dry ingredients, all-purpose flour, baking soda, and kosher salt, with a silicone spatula until just combined.
Mix in the chopped chocolate and pecans.
Set the cookie dough in the fridge to chill.
Heat the oven to 350F.
Once the oven has reach temperature, remove the cookie dough from the fridge and scoop the dough onto the prepared baking sheets with 2 inches between each to leave room for the cookies to spread.
Bake the cookies in the middle of the heated oven for 12-13 minutes, rotating the two baking sheets half way through if baking at the same time.
Let the cookies rest and cool on the baking sheet before transferring.