Imported from Instagram

Banana Bread Cookies

Name: Banana Bread Cookies
Prep time: 75 min
Cook time: 18 min
Total time: 213 min
Yield: 8 servings
Cuisine: American
Ingredients: 100 g ripe banana (mashed into a paste); 100 g caster sugar; 80 g soft light brown sugar; 0.75 tsp vanilla extract; 110 g salted butter (melted); 1 egg yolk (from 1 medium egg); 190 g plain white flour; 0.5 tsp baking soda; 0.25 tsp salt; 2 tsp ground cinnamon; 150 g milk and dark chocolate (chopped; plus extra to add on top (quantity not stated)); water (a very small amount for wetting hands if the dough is too sticky); flaky salt (for sprinkling on top; amount not stated)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Soft-centered cookies combine ripe banana, cinnamon, and chopped milk and dark chocolate, with crisping edges. Chill and freeze the dough before baking, then finish with extra chocolate and flaky salt.

8 servings213 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

100 g ripe banana (mashed into a paste)
100 g caster sugar
80 g soft light brown sugar
0.75 tsp vanilla extract
110 g salted butter (melted)
1 egg yolk (from 1 medium egg)
190 g plain white flour
0.5 tsp baking soda
0.25 tsp salt
2 tsp ground cinnamon
150 g milk and dark chocolate (chopped; plus extra to add on top (quantity not stated))
water (a very small amount for wetting hands if the dough is too sticky)
flaky salt (for sprinkling on top; amount not stated)

Steps

1
Mash the ripe banana into a smooth paste in a mixing bowl.
2
Add the caster sugar, brown sugar, vanilla extract, and melted salted butter to the banana. Whisk until combined.
3
Add the egg yolk and mix until incorporated.
4
Add the flour, baking soda, salt, and cinnamon. Fold with a wooden spoon until incorporated.
5
Add the chopped milk and dark chocolate and mix again to distribute it through the dough.
6
Refrigerate the dough for at least 1 hour, until it has firmed slightly and is easier to shape.
7
Line a freezer-safe tray with baking paper. Use an ice cream scoop to portion 8 dough balls onto it. If needed, shape them with your hands; if the dough is too sticky, lightly wet your hands with a little water.
8
Freeze the dough balls for at least 2 hours or overnight.
9
When ready to bake, preheat the oven to 180°C (360°F). Line a baking tray with baking paper.
10
Arrange the frozen dough balls on the prepared tray with plenty of space between them, as they expand substantially. Bake only about 2–3 per tray.
11
Bake for about 18 minutes, until the edges are crisping while the centers remain slightly soft. If you made more than 8, reduce the baking time.
12
Add extra chopped chocolate on top after baking.
13
Remove the cookies from the oven and leave them aside to cool and set. They can be eaten right away, but may fall apart while the centers are soft; cooling helps them hold their shape.
14
For the ice-cream-bowl serving shown, wait about 5 minutes before placing a cookie on top so its center is still soft.
15
Sprinkle with flaky salt and serve.

Notes

The source does not specify a quantity for the extra chocolate or flaky salt. Cookies may be fragile when warm; cooling helps them hold their shape. For the soft-centered ice-cream-bowl presentation, place a cookie on top after about 5 minutes.