Banana Chip Cookies

Banana Chip Cookies Recipe

Riffing on one of my favorite cookie doughs, the one I use in SNC for the mesquite flour chocolate chip cookies, these decadent cookies get plenty of flavor and crunch from toasted walnuts and chopped banana chips. I have to admit, it was hard for me to resist adding even more ingredients (coconut, ground espresso, and on and on), but I fought the urge, and stopped short after the chocolate chips, oh and the wheat germ. Essentially I was on a bender in the bin section at the grocery store and these cookies were the result.

Banana Chip Cookie Recipe

This is what your dough should look like just before you drop and bake the cookies. If you don't like banana chips leave them out, same goes for the nuts - or swap in something more to your liking...

Banana Chip Cookie Recipe

Before and after. I'm actually curious about how these cookies might turn out if I used coconut oil/coconut butter in place of the unsalted butter. If any of the vegan bakers out there try it, please report back. I suspect it would be delicious and add a nice undercurrent of coconut flavor. With all the hot weather we've been experiencing, I think the trick would be making sure the coconut is in its solid state (so chill just a bit before beating/adding sugar)...

Banana Chip Cookie Recipe

I actually froze off most of this batch of cookies, and will bake them on demand :) I crowd them onto a single baking sheet and place them in the freezer for about 30 minutes, long enough for them to firm up. Then I transfer them to freezer bags (double bag). It makes baking off a couple at a time a breeze, and the pre-freeze ensures you don't end up with frozen bags of mashed cookie dough. And to get this shape over and over I push the dough out of the tablespoon with my thumb.

Banana Chip Cookie Recipe

If you can't find whole wheat pastry flour, regular all-purpose white flour will work. If you can't find wheat germ, substitute an equal amount of flour. I look for organic banana chips - the ones I like are made with organic coconut oil and bananas.

1 3/4 cups whole wheat pastry flour (see head notes)
1/2 cup (toasted) wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1/2 cup unsalted butter
1 cup natural cane sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2/3 cup banana chips, loosely chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped

Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.

Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.

In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.

Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks.

Make about 24 cookies.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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  • Wow, great pics! Those look and sound so, so tasty!

    Hot Garlic
  • Thanks for the great banana chip cookies recipe, Heidi. I'm the person that love the chips, especially with the banana flavor. Well surely make few jar for my nephew in few more days...

    Pork Chop Recipe
  • Heidi, you are the bomb!! I absolutely LOVE banana chips. AND I love cookies!! Awesome combo. But now I'm sad because I'm going to eat these all summer and not fit into any bathing suits. SIGH.....

  • Thanks for a cookie recipe that is lighter on the sugar side of things. I typically just omit some of the sugar from the cookies recipes that I have, but I'm always a little nervous that if I omit too much the batch will be wrecked. There are few things I find more depressing that wrecked cookies. Erika - I believe that you can substitute plain ol' white sugar for the brown sugar - the cookie color might be a bit lighter but you can balance that by adding a bit of molasses or treacle (or whatever they call it in Switzerland!).

  • My day today consisted of: - Traffic - Work - Gym - More traffic - baking these cookies What do you think I liked the best??? Great recipe, Heidi!

  • Message to Karen, yes, use Earth Balance soy butter for baking instead of butter. It's exactly like real butter only made from soy. OMG! You can't tell the diff except no lactose intolerance problems! Yeah! And, it's earth friendly. (Heidi...bender in the bin section...can't we all relate to that! hehehe!

    Sue's Good Eats
  • Such a good idea to pre-freeze. I love having cookie dough around for spur of the moment freshly baked cookies, so thank you for the inspiration.

    Abigail Davenport
  • These cookies sound simply wonderful. Beautiful job! Natalie @ Gluten A Go Go

    Sheltie Girl
  • I am very much a novice cook and a friend very helpfully pointed me to this site last week. She is a great cook (teaches cooking classes at Sur La Table, Parties that Cook, etc) and I was going to her house for dinner this past Saturday and wanted to take something. So I tried the Heavenly Pie recipe -- it was really easy and garnered rave reviews. The site is beautifully done and I can't wait to try more recipes (from here and the SNC book) including these cookies! Thank you so much for sharing your recipes with us.

  • As there are just two of us leftover baking usually goes into the bin, so thanks for the tip on freezing the dough! Considering the price of food these days I don't like to think that anything gets wasted. Not to mention the addition of coffee to the mix sounds divine...

  • It looks good I am going to the Kitchen now to make me some cookes . So now I Know what I am having for desert tonight cookes and Banana Jallo.

  • YUM! I would also love this with some espresso powder thrown in there. I think you're forcing me to do some baking this weekend :) My husband will love you forever.

  • OMG - I just made these delicious delights but could not resist the "kitchen sink" approach". I added 2 TBS chopped crystallized ginger and 1/4 cup chopped dried mango. I used half unsalted butter and half chilled coconut oil (worked wonderfully) with a beautiful hint of coconut notes in the background. I did not have any wheat germ on hand so I used Grapenuts cereal (1/2 cup, toasted). I passed them around to neighbors on my floor and 2 people have already "dropped by" (so I'm sharing the recipe - giving you the credit - and expecting desserts either later tonight or this week. I'm getting to be quite the popular one, *wink*). Thank you Heidi for another innovative and imaginative recipe. Season with hope!!!

  • You know I think for people like myself with a sweet tooth, the baking on demand thing helps me eat healthy. I love whole grains, and fruits and veggies, but at the end of the day after dinner I NEED sugar. So baking a few cookies for my husband and I to have warm with milk or a small scoop of frozen yogurt keeps me from wrecking things by eating cookies for lunch, like I do when I bake an entire batch.

  • I have recently become lactose intolerant so I am no longer cooking and baking with butter. What is a good substitute in cookies? I am not crazy about the flavor of margarine. Ghee has no lactose. Would that be good? Or some kind of coconut oil? What do the vegans out there use? Thanks Karen

  • Delicious. Will need to make these for the husband, sans nuts, of course. Thanks, Heidi!

    Maggie @ Eat Boutique
  • As if the mesquite cookies could be any better...I think I am willing to bake during a Philadelphia heat wave for these beauties!

  • Oh my, those cookies sound spectacular - yum!! Do report back if you end up trying the recipe again with coconut oil/coconut butter in place of the unsalted butter!!

  • Bookmarking this one for future niece and nephew spoiling reference.... ;-)

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