Banana bread cookies
Makes: 16
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Banana bread cookies
A simple biscuit bake, packed full of cosy feelings of nostalgia. Made with a mix of dark and light brown sugars and a touch of cinnamon, they boast all those lovely warming caramel notes that banana bread has. Feel free to include your own additions - chocolate chips wouldn't go amiss!
Makes: 16
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
182Kcal
Fat
9gr
Saturates
4gr
Carbs
23gr
Sugars
12gr
Fibre
1gr
Protein
2gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g dark brown sugar
- 75g light brown sugar
- 100g soft salted butter
- 1 small ripe banana, mashed
- 1 egg yolk
- 1 tsp vanilla extract
- 200g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 50g banana chips, roughly chopped
- 50g walnuts or pecans, roughly chopped
Step by step
To store
The cookies keep for up to 5 days in an airtight container. The unbaked balls of cookie dough can be frozen. Bake from frozen, adding an extra 2-3 minutes to the cooking time.
- Line two large baking trays with baking paper. Beat the sugars and butter together until well combined, then beat in the mashed banana, egg yolk and vanilla extract.
- Carefully fold through the flour, bicarb and cinnamon, taking care not to overmix. Lastly, fold through the banana chips and nuts.
- Divide the mixture into 16 balls and place on the lined baking trays, taking care to space them out well as they will spread when they cook. Chill for 30 minutes (this gives a better-shaped cookie).
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Preheat the oven to 180°C, fan 160°C, gas 4. Bake the cookies for 12-14 minutes – you want the cookies to still be soft in the middle as they will continue to cook as they cool. Remove from the oven and leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.Make it gluten-freeUse gluten-free flour and add ½ tsp xanthan gum to the cookie dough mixture.
