salted banana chocolate chip cookies
Does anyone else always have a surplus of blackened, frozen bananas in their freezer?
Growing up we always had bananas on hand, often fresh in the fruit bowl but always frozen. In fact, we had so many frozen bananas that I would fear them tumbling out, onto my foot, every time I went in for ice.
My mom is the queen of banana bread, always baking up healthy variations with apples, shredded carrots, and zucchini. My bread is never as good as hers, so when I pulled out nine (I know. NINE.) frozen bananas from our freezer and Maya said “what about banana cookies?” I thought, why not?
There are a lot of “healthy” banana cookie recipes on the Internet. I’ve had them before and while they’re not terrible, they’re not these cookies. To my mother’s great dismay, I am never really looking to make any baked good healthier, so just know – there cookies are not “good for you.” Partly because there’s no such thing as a healthy dessert and partly because that’s not what I wanted. Side note- they are egg free if anyone has an egg allergy!
Basically, if you’re craving chocolate chip banana bread and transformed into a cookie, look no further! This here is a beyond good chocolate chip cookie with a background of banana bread and a forefront of saltiness. Not really good for you but a great way to use up those frozen bananas.
I started from an already great chocolate chip cookies recipe, Ashley Rodriguez’s Salted Chocolate Chip Cookie. Here are the changes I made:
- I cut out the granulated the sugar out because bananas have a lot of sugar. AND THEN without realizing it, I also cut out all the brown sugar (because I’m apparently bad at reading.) The recipe still has 2 tablespoons of turbinado sugar.
- I subbed some the AP flour with whole-wheat pastry flour. I did this because I had it on hand and wanted to add some nuttiness. You can definitely use all AP if that’s what you have!
- I added banana (DUH.) I let two frozen banana sit on a plate for an hour, then peeled them and mashed them up in a bowl. It came out to about a cup.
- I cut out the egg. Once unfrozen, the bananas are super wet and sticky. They can bring the dough together the way eggs do.
- I added in milk chocolate because 1) Maya was demanding it 2) milk chocolate is great.
I made these cookies on a whim and actually ended up loving them. Salty, nutty, chocolatey, and full of banana goodness, they’re a great treat and even better when you unknowingly eat 5-8 in a row. Hope you can make them the next time you’re clearing out your freezer!
Why aren’t there a lot of photos? Because I did a thing! This is my attempt at being trendy. Please excuse my questionable production quality and know that I had a great time making it! For the full recipe, check below.
Salted Banana Chocolate Chip Cookies
Makes 18 to 24 cookies
1/2 cup (115 grams) unsalted butter, at room temperature
2 tablespoons turbinado sugar
1 cup ripe banana, mashed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3 ounces bittersweet chocolate, cut into chunks *
3 ounces milk chocolate, cut into chunks *
More salt to top (flaky or kosher)
* It’s important to use good chocolate if you want a good cookie! I used Pound Plus bars from Trader Joes, which I absolutely love.
- Preheat the oven to 350F.
- In a medium bowl, cream the butter and sugar together with an electric mixer on medium speed, until light in color and texture, ~5 minutes. Scrape down the sides of the bowl.
- Add the bananas and vanilla and mix well to combine. Be sure to scrape down the bowl when mixing.
- In a separate bowl, whisk the flour, baking soda, and salt to combine.
- With the mixer on low, slowly add the flour mixture. Mix until streaks of flour still run throughout.
- Add the chocolate (I like to mix it with the last bit of flour and add it) and mix until everything just comes together.
- Finish mixing the dough by hand, and make sure everything is evenly distributed.
- Line baking sheets with parchment paper. Scoop the dough onto the baking sheets. Top the cookies with a pinch of flaky salt just before baking.
- Bake for 12 -14 minutes or until evenly golden brown. Less bake time will give you cakier cookies whereas longer will leave them slightly crunchier.
- Let the cookies cool for at least 5 minutes, then transfer to a wire rack to finish cooling. I promise, they taste better when they’ve cooled for about 10 minutes.
Wishing you the best on your food adventures,