Description
Moist, tender cookies infused with ripe bananas, dark chocolate, and walnuts. These hybrid treats combine the density of banana bread with the portability of cookies, featuring a warm cinnamon aroma and caramelized sweetness from brown sugar.
Ingredients
2 medium very ripe bananas (black-speckled)
1/2 cup (1 stick) softened unsalted butter
1/2 cup packed brown sugar (light or dark)
1 large room-temperature egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup chopped walnuts
1/2 cup dark chocolate chips (60-70% cocoa)
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper
Mash bananas in a bowl until smooth
Add softened butter and brown sugar, mixing until fully emulsified
Fold in egg and vanilla extract
Whisk flour, baking soda, cinnamon, and salt in separate bowl
Gently incorporate dry ingredients into wet mixture
Fold in walnuts and chocolate chips
Portion 18 rounded tablespoons onto baking sheets leaving 2-inch spacing
Bake 12 minutes until golden around edges but center remains soft
Cool on wire rack for 10-15 minutes before transferring to airtight container
Notes
Use naturally sweetened plain yogurt as butter alternative if desired
Banana淀粉can be substituted for gluten-free pastry flour
Store in room-temperature airtight container for up to 5 days
- Prep Time: 10
- Cook Time: 12
- Category: Recettes de Cookies Maison Faciles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg