Banana Bread Cookies
User Reviews
4
Banana Bread Cookies
Description
The recipe begins with browning butter to develop a nutty flavor, then mixing it with white and brown sugars, egg, vanilla, mashed bananas, and sour cream. A separate dry mix of flour, baking soda, baking powder, and salt is folded in, followed by mini chocolate chips and walnuts, creating a wet dough.
Refrigerating the dough before baking helps control spread and texture. Baking at 350°F for 10-12 minutes yields cookies that are slightly crisp around the edges but remain moist and soft inside. The mashed banana provides natural sweetness and moisture, while the browned butter adds depth.
These cookies capture the essence of banana bread flavors with the convenience and portion size of cookies. They store well in an airtight container.
Ingredients
- 2 1/2 /2 cups flour
- 3/4 /4 teaspoon baking soda
- 1/2 /2 teaspoon baking powder
- 1/4 /4 teaspoon salt
- 3/4 /4 cup banana about 2 large bananas, mashed ripe
- 1/2 /2 cup sour cream
- 1/2 /2 cup butter
- 1/2 /2 cup sugar
- 1/2 /2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 /2 cup mini chocolate chips
- 1/2 /2 cup walnuts chopped
Instructions
- In a small saucepan melt the butter until it turns brown and smells nutty. It will foam up and turn brown around 5 minutes so make sure to keep an eye on it. Remove from heat immediately and pour into a separate bowl so it doesn't continue to brown. Quickly stir in the white and brown sugars. Let sit for about 5 minutes to cool. Pour into a large mixing bowl and add the egg and vanilla. Mix in banana and sour cream.
- In separate bowl, combine flour, baking soda, baking powder and salt. Fold into banana mixture.
- Fold in the chocolate chips and nuts. Dough will be wet.
- Refrigerate dough for at least 30 minutes. Drop a one inch ball of dough onto cookie sheets 2-inches apart lined with parchment paper and bake at 350 degrees for 10-12 minutes or until edges are brown. Do not overbake these! Cookies will get more moist as they sit. Keep in an airtight container to store.
Notes
- Browning the butter enhances the cookie's nutty flavor; watch carefully to avoid burning.
- Refrigerate the dough before baking to help control cookie spread and texture.
- Store baked cookies in an airtight container to maintain moisture and softness.
User Reviews
Overall Rating
4
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