Banana Cookies

Grocery shopping has been one of my most favorite activities ever since I got married, the planning of the meals, the stocking of the pantry; it all feels very grown up and mature, like I have my whole life organized and together.  While I still love grocery shopping, the fire has been slightly dimmed by the addition of a wee little one that uses a squeeze packet as a toy and steals my phone, I still get extra excited as I see the produce aisle and notice bananas nearing the end of their shelf life.  I adore bananas, but can not get enough banana baked treats.


These banana cookies are studded with small bits of extra dark chocolate to combat the natural sweetness of bananas and a dusting of crunchy sugar crystals over the top for a little texture.  I consider them cookies, but if you’d like to call them muffin tops, I won’t be too mad.


1/2 cup (4 oz.) softened butter

1 cup (7 oz.) sugar

1/2 tsp. vanilla

1 egg

4 medium bananas (2 cups worth) mostly brown, but not completely black

1 tsp. baking soda

1/4 tsp. salt (if using unsalted butter, 1/2 tsp.)

2 1/2 cups (12.5 oz.) flour

1/2 cup mini extra dark chocolate chips

sugar in the raw

Heat oven to 350*

1.  Cream together butter and sugar

2.  Add in the egg and vanilla, mixed to combine

3.  Add in bananas, I like to keep the bananas whole when I toss them into the mixture so that I get really delicious banana chunks in the cookie, if you prefer a more consistent texture through out, smash them before adding to butter mixture.

4.  Mix together the dry ingredients and then mix into wet.  Mix together until just combined.

5.  Add in the chocolate chips, use either mini extra dark chocolate chips or big shavings from an extra dark chocolate bar; the darker the chocolate, the better.  Do not use regular sized chocolate chips, they will overpower the banana flavor, just a wisp of chocolate in each bite is all these cookies need.

6.  Portion out cookies and then decide how much extra work you want to do.  For the best crunch, sprinkle the sugar in the raw (about a 1/4 teaspoon per cookie) halfway through baking, for the lazy way, sprinkle the sugar over the top and let it bake the whole time.

7.   Bake cookies for 15 minutes, until the cookies are golden all around the edges.

These cookies keep amazingly well, I like to toss them in the microwave for 10 seconds to bring back that fresh baked toastiness!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s