I have been on a little bit of a banana kick over the past few days. Bananas rock. They are delicious, cheap, easy to acquire and very good for you. Bananas contain fiber, antioxidants and nutrients that help to moderate our blood sugar levels. They are low in calories and a great source of potassium and magnesium. They are easy to eat and can be used in so many dishes, both sweet and savory, but today we are baking up a batch of my double chocolate fudge banana cookies and you are going to love them.
Most banana cookies are light and cakey, but these double chocolate fudge banana cookies are rich and fudgy… almost a little brownie like. The batter is made with real melted chocolate and there are lots of milk chocolate chips in each cookie. They are fabulous both right out of the oven and straight out of the freezer too.
Let’s get started…
Begin by gathering 6 tablespoons of butter, 4 ounces of chocolate (I am using semi-sweet, but your favorite chocolate bar will work just fine here), 1 egg yolk, 1 teaspoon of vanilla extract, 2/3 cup of brown sugar, 1 medium overly ripe banana, 1 1/4 cups of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt and about 3/4 cup of milk chocolate chips.
Start by melting 6 tablespoons of butter in a large heatproof bowl. Chop 4 ounces of chocolate and add it into the warm melted butter. Stir until the chocolate is fully melted and smooth.
Add an egg yolk, 1 teaspoon of vanilla extract and 2/3 cup of brown sugar. Whisk until everything is fully incorporated and creamy.
Add 1 1/4 cups of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt and 1/3 cup of mashed overly ripe banana. This should be about 1 medium banana, but avoid adding more than 1/3 cup or your cookies will become more cake like and less fudgey.
Mix until the batter is just incorporated and then add 3/4 cup of milk chocolate chips.
Use a greased cookie dough scoop to drop heaping tablespoons of batter onto a nonstick or parchment lined baking sheet. These cookies do not spread much, so you can drop the batter an inch or two apart.
Bake the cookies in a 350 degree oven for 8-10 minutes. As soon as the edges look set, but the center is still just a little soft, remove the baking sheet from the oven and bang it down onto your counter top a few times to deflate the cookies a little bit. Let them cool on the baking sheet for about 5 minutes before transferring them onto a cooling rack.
When these cookies first come out of the oven, they are very delicate and will break apart if you try to pick them up too soon. Thankfully, I don’t mind eating scaldingly hot cookie portions, but you may want to wait until they firm up a little before moving them. You definitely don’t have to do as I say and not as I do though. If you want to risk burning the roof of your mouth to see if these cookies taste as good as they look then Godspeed…
It is amazing how chocolatey AND banana-y these cookies are. Both flavors are bold, but work together so well. Once they are fully cooled, their texture is rich and fudgey, but if you want them even more dense you can toss them in the refrigerator or even the freezer. We love them in the freezer!
Look at that fudgey interior. Rich, chocolatey cookie perfection. The next time you see a couple of bananas getting past their prime, don’t toss them into the trash, toss them into this double chocolate fudge banana cookie recipe. You’ll be so glad that you did…
Double Chocolate Fudge Banana Cookies
Ingredients
- 6 tablespoons of salted butter, melted
- 4 ounces of chocolate, chopped
- 1 egg yolk
- 1 teaspoon of vanilla extract
- 2/3 cup of brown sugar, packed
- 1/3 cup of mashed overly ripe banana
- 1 1/4 cups of all purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon salt
- 3/4 cup milk chocolate chips
Instructions
- Preheat your oven to 350 degrees
- Melt 6 tablespoons of butter in a large bowl
- Add 4 ounces of chopped chocolate into the melted butter and whisk until fully melted and smooth
- Whisk in an egg yolk and a teaspoon of vanilla extract
- Add 2/3 cup of brown sugar and whisk until creamy
- Mash a medium overly ripe banana until smooth and add it to the bowl
- Add 1 1/4 cups of all purpose flour, 1 teaspoon of baking powder and 1/2 teaspoon of salt and mix until just combined
- Fold in 3/4 cup of milk chocolate chips
- Use a greased cookie dough scoop to add a heaping tablespoon portions of dough onto nonstick or parchment lined baking sheets
- Bake at 350 degrees for 8-10 minutes on a middle rack
- As soon as the edges of each cookie look set, but the middle is still a little soft remove the baking sheet from the oven and bang it onto your counter top a few times to slightly deflate the cookies
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack
- Store in an airtight container at room temperature, in the refrigerator or freezer
