Banana Bread Cookies

I know these are up for debate—is banana bread really bread, and is a banana bread cookie really a cookie? Yes, they’re a bit more cakey, so maybe they’re “breakies” instead. Either way, they’re delicious.

Banana Bread Cookies
Banana Bread Cookies

Makes 16

Hands-on Time 25 minutes plus chilling (overnight)

Baking Time 16 minutes

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Ingredients

  • 250g unsalted butter (softened)

  • 200g light brown sugar

  • 175g caster sugar

  • 2 tsp vanilla extract

  • 2 large eggs

  • 400g plain flour

  • 1 tsp bicarbonate of soda

  • 1 tsp fine salt

  • 1 tbsp instant coffee powder (fine)

  • 3–4 ripe bananas (approx. 400g)

  • 200g pecans

Equipment

  • Freestanding mixer with paddle attachment

  • Spatula

  • Knife

  • Baking parchment

  • Baking sheet (ideally aluminium)

  • Wire rack

Method

1. Make the cookie dough

  • In a freestanding mixer, beat the butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.

  • Add the vanilla extract and eggs, mixing briefly to combine.

  • Add the flour, bicarbonate of soda, salt, and coffee powder. Mix until just combined, scraping down the sides with a spatula.

  • Mash the bananas into small pieces and roughly chop the pecans. Fold both into the dough with a quick mix (no more than 10 seconds).

2. Shape and chill the cookies

  • Shape the dough into a log, wrap in parchment, and chill for 30 minutes.

  • Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.

3. Bake the cookies

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Bake 6–8 cookies at a time, spaced 10cm apart, for 16 minutes.

  • Let the cookies rest for a few minutes on the sheet, then transfer to a wire rack to cool completely.

Enjoy!

Banana Bread Cookies
Banana Bread Cookies