Banana Dark Chocolate Cookies

These might blow your mind.

Picture a banana bread studded with dark chocolate chunks- a really freaking amazing banana bread with dark chocolate chunks, mind you- but then warp the image of bread in your mind and turn it into a cookie.  Got it?  Yes, it’s true.  It happened.  Banana bread became a cookie, and now you can make that dream come true in your very own oven.

(This is a different recipe from my very favorite tried and true Banana Nut Bread, by the way- just to give it more of a cookie texture.  But believe me, these still have a banana bread feel to them.  You might be confused when eating them, but it will all make sense when you get a hint of the crispy outside and then the cakey inside.  It’s a cookie that screams cake.  In a good way, of course.)

Adapted from Homemade Delish’s recipe…

1/2 cup unsalted butter, room temperature

1 cup brown sugar

2 teaspoons glucose (totally optional)

1 egg, room temperature

2 large bananas, mashed

1 teaspoon baking soda

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 cup dark chocolate chips or chunks

  1. Preheat oven to 350° and line cookie sheets with parchment paper.
  2. In a large bowl, beat butter and sugar together until light and fluffy (about 3 minutes).  Add glucose (if using) and egg, and beat for additional 3 minutes (scraping down sides of bowl).
  3. In a medium bowl, mash bananas and stir in baking soda; allow to sit for about 2 minutes.  Add to butter mixture and stir until combined.
  4. In a medium bowl, whisk flour, salt, and spices together and fold into wet mixture until just combined.  Fold in chocolate chips/chunks.
  5. Scoop tablespoon-sized amounts of batter onto parchment paper lined baking sheets and bake for 12-15 minutes (until golden brown).  Allow to cool on racks.


  • Glucose?  I know, I know.  I was just being fancy.  I read that the famous Momofuku restaurant uses glucose in their cookies to make them chewy and I had to try it.  Whatever- skip- you really don’t need it.
  • No brown sugar?  I was totally out when I made these cookies (shameful baker!), so I added a teaspoon of molasses to white sugar.  Voila.  Same thing.
  • I kind of wish I added toasted walnuts to this batch, which would have taken in up a notch in the banana bread department.  Oh well, you can if you want to.
  • Dark chocolate… it’s a healthier choice, for sure.  The Husband wished I had used a sweeter kind of chocolate (semi sweet or bittersweet), so wise up if you want something sweet- skip the dark and go for the sugared-up kind.  Screw the antioxidants!
  • Yes, these freeze well.
  • Enjoy!

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