Don’t toss those ripe bananas! Make these perfectly chewy banana cookies with them! They aren’t fluffy like your usual banana cookie. These are more dense and so chewy delicious!
After posting about our chewy pumpkin cookies (stop over flouring and over beating and they won’t turn out huge and fluffy!!!) I couldn’t get the idea out of my head that banana puree is much like pumpkin and therefore would probably create a chewy banana cookie. That’s something I’ve been after for years! I love Mom’s fluffy banana chocolate chip cookies, but I really wanted a chewy version and this is for sure it!
I have such distinct memories of Mom pulling those warm banana chocolate chip cookies off of the baking sheet, a little circle of crumbs almost always left behind. Oh, and how those light and delicate, almost cake like cookies melted in our mouths! There’s a time and place for everything and I love the idea of having Mom’s version and my own now.
I love bananas in baked goods. We literally have dozens of banana recipes on the blog. If you want to try more recipes for your ripe bananas, try our peanut butter banana bread, Nutella banana muffins or banana cake.
Ingredients for Chewy Banana Cookies
You aren’t going to find another recipe out there quite like this one, but the ingredients aren’t anything out of the ordinary for a cookie recipe. Here is the ingredients list:
- Butter – I always bake with unsalted butter so I can control the amount of salt in my recipes, but if you only have salted, just eliminate the additional salt in this recipe.
- Flour – just good ol’ all purpose
- Baking Soda – leavening agent, helps the cookies spread and stay chewy
- Baking Powder – leavening agent, adds a little rise
- Salt – enhances the flavors
- Light Brown Sugar – adds sweetness and keeps the cookies soft
- Vanilla – flavor
- Egg Yolk – adds structure and richness
- Honey – adds natural sweetness
- Banana – adds flavor, moisture and natural sweetness
Cinnamon Sugar Topping
- Dark Brown Sugar – I love the color and extra molasses flavor this adds
- Sugar – a little more sweetness and texture
- Cinnamon – flavor and warmth
How to Make Banana Cookies
There are a few things that you want to look out for when making these cookies to keep them chewy. So read carefully and pay attention to the tips given. Here are the steps:
For the Cookies
- Brown the butter and let it cool slightly.
- TIP: Starting with melted butter is key to this recipe. You don’t necessarily have to brown it (but you should because the flavor is phenomenal), but it does need to be melted and cooled. It should not be solidified, but it should not be hot.
- Add the dry ingredients to a large bowl and whisk to combine.
- Pour the browned butter into the bowl of a stand mixer, add the sugar and beat together. Add the honey, vanilla and egg yolk and mix again.
- Stir in the banana by hand.
- Slowly add the dry ingredients and mix until just combined.
- TIP: You don’t want to over-mix the dough or the cookies will come out fluffy and cakey.
- Place the cookie dough in the fridge while you make the cinnamon sugar topping (see section below).
- Preheat the oven and use a silpat on the baking sheet.
- Roll the dough into balls and coat them in cinnamon sugar.
- Bake and let cool a little before digging in.
For the Topping
- Combine all the ingredients in a small bowl and stir together. Use your finger to break up the dark brown sugar if necessary.
Do You Have to Brown the Butter?
No, you could just use melted butter, but the brown butter really brings on a rich and buttery flavor that cannot be duplicated without it.
Can I Use Softened Butter?
/8 doesn’t work in the same way as melted. By beating the sugars with a softened butter you’ll end up with a fluffier cookie. Which isn’t bad, so you can try it both ways and do whichever suits your fancy.
Can I Add Chocolate Chips to These Cookies?
I never say no to chocolate chips! They make a great addition to these cookies and banana and chocolate are a delicious combination. I’d recommend 1-1 1/2 cups of semi sweet chocolate chips.
What Does a Ripe Banana Look Like?
You want to use ripe bananas for this recipe which are yellow with several brown freckles all over them.
Ripe bananas are sweeter and have a stronger banana flavor. They also have the moisture you want for this recipe.
Check out the video in our peanut butter banana bread post. It shows perfectly ripe bananas if you want to see an example.
Storing Banana Cookies
You can store banana cookies at room temperature in an airtight container. They will keep for 3-5 days at room temperature.
They also freeze great. Place them in a freezer safe container or a ziploc bag. They will keep for up to 3 months in the freezer.
Why You Will Love These Cookies
- Chewy texture
- Cinnamon sugar on the outside
- So easy to make
- Use up those ripe bananas
- Delicious banana flavor
These banana cookies are unlike any banana cookie you’ve ever tried before. They are soft and chewy and not like the typical cakey banana cookie. Both are fantastic, but I’m totally obsessed with these ones!
Chewy Banana Cookies
- 1 Cup Butter, unsalted
- 2 1/4 Cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 Cup Light Brown Sugar
- 1 teaspoon Vanilla
- 1 Egg Yolk, large
- 3 Tablespoons Honey
- 1/2 Cup Mashed Banana, use freckled bananas
Cinnamon Sugar Topping
- 1 Tablespoon Dark Brown Sugar
- 2 Tablespoons Sugar
- 1 Teaspoon Cinnamon
For the Cookies
- In a skillet over medium high heat, add the butter and cook until foaming and beginning to turn amber in color with brown flecks on the bottom of the pan. Remove from the heat and pour into a bowl so it will not continue to cook. The smell should be very fragrant. Set aside to cool for 20 minutes then place in the fridge for 10 more minutes.
- In a large bowl, whisk together the dry ingredients, set aside.
- In a mixing bowl or a stand mixer, use a spatula to scrape the butter into the bowl and beat together the butter and sugar for 1 minute. Add the vanilla, egg yolk and honey and mix again.
- Finally, stir in the banana.
- Slowly pour all dry ingredients into the mixer and beat again until combined.
- Place in the fridge while you prepare the oven and cinnamon sugar.
- Heat the oven to 350 and line a baking sheet with a silpat.
- Roll the dough into balls and then roll into the sugar mixture.
- Bake for 12 minutes and remove from the oven to rest for a moment before eating.
For the Cinnamon Sugar Topping
- In a small bowl, combine the brown and white sugars and cinnamon, using your fingers to break up bits of brown sugar.
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