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.
Makes 16
Hands-on Time 25 minutes plus chilling (overnight)
Baking Time 16 minutes
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!
