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Chocolate Chip Banana Bread Cookies

Made with toasty brown butter, pecans, and plenty of chocolate chips, these banana bread cookies are a fun, gourmet cookie version of the classic bread. Recipe includes a how-to video!

Prep Time
25 mins
Cook Time
25 mins
Total Time
38 mins
Servings: 18 large cookies
Calories: 412 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 1 1 cup unsalted butter
  • 1 1 cup coarsely chopped pecans
  • 3 ¾ 3 ¾ cups all-purpose flour
  • 1 1 teaspoon baking soda
  • ½ ½ teaspoon baking powder
  • 1 1 teaspoon table salt
  • ½ ½ teaspoon ground cinnamon see note
  • ⅔ ⅔ cup mashed banana
  • 1 1 cup granulated sugar
  • ⅔ ⅔ cup light brown sugar firmly packed
  • 2 2 large egg yolks
  • 1 ½ 1 ½ teaspoons vanilla extract
  • 2 2 cups chocolate chips (use your favorite variety – I use a mix of miniature and regular-sized semisweet)
  • coarse granulated sugar for sprinkling on top (optional, click the link for the one I use)

Instructions

    Cup of Yum
  1. Preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside.
  2. Add butter and pecans to a medium-sized skillet over medium-low heat. Cook, stirring constantly, until butter is completely melted. Continue to stir constantly as butter sizzles, pops, and foams. Cook until butter is browned (it will likely still be foamy but you’ll likely be able to smell the toasty aroma of browned butter and the sizzling and popping will slow/stop).
  3. Pour the butter and nuts into a large heatproof bowl and set aside (I usually place in the refrigerator to speed up the cooling process, you don’t want the butter to be cold). Allow butter to cool before proceeding.
  4. In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  5. Mash your banana in a large mixing bowl. (Carefully) add the cooled browned butter and nuts and stir until well-combined.
  6. Add sugars and stir well.
  7. Add egg yolks and vanilla extract and stir until well combined.
  8. Gradually add the flour mixture to the wet ingredients and stir until combined.
  9. Add chocolate chips and stir until well incorporated.
  10. Scoop dough by large, ¼-cup (95g) scoops (if you want to make the cookies smaller that’s fine, just bake for less time!) and drop on baking sheet, spacing cookies at least 2” apart.
  11. Sprinkle cookies with coarse sugar then transfer to center rack of 350F (175C) oven and bake for 13-15 minutes, until edges are light golden brown.
  12. Allow cookies to cool completely on baking sheet before enjoying.

Notes

  • The riper your bananas are, the better, more flavorful, and sweeter your cookies will be. However the bananas will also affect the consistency of the dough. If yours aren’t overripe the dough will be more dry and the cookies less prone to spreading.
  • This is a very small and subtle bit of cinnamon that I think adds just the right touch. You can omit it if you don’t like cinnamon, or conversely add more if you like the flavor.
  • I love using this coarse bakery-style sugar but if you can’t find it a light sprinkling of turbinado sugar or even just regular granulated sugar will work.

Nutrition Information

Serving 1large cookie Calories 412kcal (21%) Carbohydrates 55g (18%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 52mg (17%) Sodium 218mg (9%) Potassium 97mg (3%) Fiber 2g (8%) Sugar 33g (66%) Vitamin A 397IU (8%) Vitamin C 1mg (1%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 18large cookies

Amount Per Serving

Calories 412

% Daily Value*

Serving 1large cookie
Calories 412kcal 21%
Carbohydrates 55g 18%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.4g 20%
Cholesterol 52mg 17%
Sodium 218mg 9%
Potassium 97mg 2%
Fiber 2g 8%
Sugar 33g 66%
Vitamin A 397IU 8%
Vitamin C 1mg 1%
Calcium 53mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.