Banana Nugget Cookies
Soft, chewy, and loaded with the irresistible combination of ripe bananas and melty chocolate chunks, these Banana Nugget Cookies are the perfect way to elevate your cookie game. Combining the natural sweetness of bananas with a touch of brown sugar for added depth, these cookies are a delightful balance between indulgence and comfort. With a prep time of just 15 minutes and a straightforward method, this recipe is an ideal choice for both novice bakers and seasoned pros alike. Each bite delivers a burst of banana flavor complemented by rich, gooey chocolate, making these cookies a hit for family snacking, lunchbox treats, or dessert spreads. Plus, they stay moist for days—a testament to the magic of using ripe bananas in baking. Whether you're looking to use up overripe bananas or want a unique twist on classic cookies, Banana Nugget Cookies are guaranteed to become a favorite in your household!
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Recipe Information
Ingredients
- 2 large Ripe bananas
- 113 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 220 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 150 grams Chocolate chips or chunks
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Peel the ripe bananas and mash them in a medium-sized bowl until smooth. Set aside.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, approximately 2 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
Mix the mashed bananas into the wet mixture and stir until evenly incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Fold in the chocolate chips or chunks until evenly distributed throughout the batter.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers appear set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the Banana Nugget Cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 11.3 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
