Crunchy Banana Cookies Recipes

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BANANA COOKIES



Banana Cookies image

Soft oversized Banana Cookies filled with handfuls of chocolate chips and crunchy chopped walnuts are comforting and delicious. The brown butter takes them up a notch and completely out of this world!

Provided by Trang Doan

Categories     Dessert

Time 38m

Number Of Ingredients 13

4 oz unsalted butter (brown)
1 cup brown sugar (lightly packed)
1 large egg (room temperature)
1 cup mashed bananas (about 2 medium bananas)
1 ½ teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup walnuts (toasted, roughly chopped)
1 cup semisweet chocolate chips
Extra chocolate chips and/or whole walnuts for garnish

Steps:

  • To make brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you'll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning. Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7 - 9 minutes. Allow brown butter to cool to room temperature before using.
  • Preheat the oven to 350°F.
  • Add brown sugar, mashed bananas, egg, vanilla extract and brown butter to a large mixing bowl and beat with a whisk until thoroughly combined.
  • Sift the flour, baking soda, baking powder and cinnamon together in another bowl. Stir in the salt, mix with a whisk to evenly distribute. Add the dry ingredients mixture to the wet ingredients mixture, mix with a spatula until the cookie dough comes together. Stir in the chocolate chips and chopped walnuts.
  • Use a medium cookie scoop to portion the dough. For smaller cookies, use 1 scoop of dough, this will yield about 42 cookies. For larger cookies, add two scoops of dough on top of each other to form one large cookie, this will yield about 21 cookies. Garnish with extra chocolate chips and/or whole walnuts if desired.
  • Bake small cookies for 10 minutes and large cookies for 13 minutes.

Nutrition Facts : Calories 222 kcal, Carbohydrate 27 g, Protein 3 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 115 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

CLASSIC BANANA COOKIES



Classic Banana Cookies image

Make and share this Classic Banana Cookies recipe from Food.com.

Provided by Bibliophage91

Categories     Dessert

Time 27m

Yield 3 dozen

Number Of Ingredients 8

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2/3 cup butter or 2/3 cup margarine, softened
2 eggs
2 bananas, mashed
1 teaspoon vanilla

Steps:

  • Preheat oven to 400 degrees.
  • Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
  • Add butter or margarine. Mix well.
  • Add remaining ingredients. Mix well.
  • Drop by teaspoonfuls on cookie sheet.
  • Bake in preheated oven 12 minutes.

BANANA CHOCOLATE CHIP COOKIES



Banana Chocolate Chip Cookies image

These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. -Vicki Raatz, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 10

1/3 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1/2 cup mashed ripe banana
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup semisweet chocolate chips

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

BANANA CHOCOLATE CHIP COOKIES



Banana Chocolate Chip Cookies image

Use very ripe bananas for moist cookies with lots of banana flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 cookies

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons unsalted butter, softened
6 tablespoons granulated sugar
6 tablespoons light brown sugar
1 large egg
1 teaspoon vanilla
1 very ripe banana, slightly mashed
3/4 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees Fahrenheit. Butter or line 2 baking sheets.
  • Whisk together the flour, baking soda, and salt.
  • In a large bowl, beat together butter, sugars, egg, and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined.
  • Drop by the tablespoons onto the baking sheet, spacing dough an inch apart. Bake for 10-12 minutes, until lightly golden brown. Remove to cooling racks.

CRUNCHY BANANA COOKIES



Crunchy Banana Cookies image

Make and share this Crunchy Banana Cookies recipe from Food.com.

Provided by Christine

Categories     Drop Cookies

Time 32m

Yield 48 cookies

Number Of Ingredients 10

1/2-1 cup butter, softened to room temperature
1 cup firmly packed brown sugar
1 egg, beaten
1/2 teaspoon vanilla extract
1 cup mashed banana
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup granola cereal

Steps:

  • Preheat oven to 375F degrees.
  • In large bowl, cream butter and sugar, with mixer on medium, until light and fluffy.
  • Add the egg, vanilla, and bananas, beating until well mixed.
  • Add the next 4 ingredients and stir until well blended.
  • Stir in granola.
  • Drop by spoonfuls about 2 inches apart onto greased cookie sheets.
  • Bake for 12 minutes or until set.
  • Remove from cookie sheets and place on wire rack to cool.

Nutrition Facts : Calories 65.5, Fat 2.7, SaturatedFat 1.4, Cholesterol 9, Sodium 57.7, Carbohydrate 9.6, Fiber 0.4, Sugar 5.4, Protein 1

CRISPY BANANA COOKIES



Crispy Banana Cookies image

These spiced banana cookies are crispy on the outside and soft in the inside.

Provided by Ruben Jerez

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 35m

Yield 30

Number Of Ingredients 11

¾ cup white sugar
½ cup butter
2 tablespoons molasses
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
4 ounces sun-dried bananas, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 cookie sheets well.
  • Cream sugar and butter together in a medium bowl using an electric mixer until light and smooth. Mix in molasses, egg, and vanilla extract on high speed.
  • Sift flour, baking powder, cinnamon, ginger, and nutmeg together in a separate bowl. Stir gradually into molasses mixture. Stir in sun-dried bananas using a wooden spoon.
  • Shape dough into walnut-sized balls and place onto the prepared cookie sheets. Flatten slightly using a fork.
  • Bake in the preheated oven until edges are set and golden, 10 to 12 minutes. Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 103.6 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 41.3 mg, Sugar 7.1 g

BANANA CHOCOLATE CHIP COOKIES



Banana Chocolate Chip Cookies image

All the best parts of chocolate chip cookies - chewy, crispy and tons of chocolate chips - meet all the tender moistness of banana bread in a perfect treat that straddles both worlds. We start off with a bang by simultaneously caramelizing a banana and browning butter for unmatched depth of flavor. From there, it's just one bowl, two baking sheets and a little patience while the dough chills. But the result is worth the journey for a cookie that's equally appropriate for dessert and breakfast alike.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 12 cookies

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter, plus more for the baking sheets
1 large banana
1/2 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts, optional

Steps:

  • Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
  • Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
  • Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
  • Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
  • Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
  • Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Store the cookies at room temperature in a tightly sealed container for up to 5 days.

BANANA OATMEAL COOKIES



Banana Oatmeal Cookies image

To help interest my kids in cooking, I started with this recipe from my childhood. My mom made these oatmeal banana cookies when I was young. Now my children like them as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. -Jaqueline Wilson, Armstrong Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 large egg, room temperature
1 cup mashed ripe bananas (about 2)
1-3/4 cups quick-cooking oats
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.

Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

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