These Brown Butter Banana Chocolate Chip Cookies are the next best thing to use with your over ripe bananas! They’re full of the best banana flavor, melty chocolate pieces, and crunchy nuts all wrapped up in a chewy cookie that is taken to the next level with brown butter!
There is something so comforting about a rich buttery, banana based dessert, whether you’re eating a slice of banana bread, or now these brown butter banana cookies. These cookies are soft, chewy, and so flavorful! Try this Banana Bread Recipe for more banana!
It can be hard to make banana cookies, because mashed banana is so moist, you have to add extra flour and it makes the cookies cakey – like most pumpkin cookies. That type of cookie is delicious, but we wanted these cookies to be more like a classic chocolate chip cookie in their texture.
These cookies are crispy on the outside, soft and chewy in the middle. Thanks to the banana we have extra moisture in the cookies, so to combat that we make the recipe without any eggs! The brown butter and banana both add plenty of moisture to keep the cookies together.
The brown butter in these cookies makes them extra rich, with an almost nutty, and toffee like flavor! It’s a must make in taking your baked goods to the next level!
Why make these cookies
- Rich and Nutty Flavor – the browned butter adds an extra richness, and toasty flavor that pairs so nicely with the extra sweet banana flavor.
- Soft and Chewy Texture – We keep these cookies chewy, by removing the eggs! No cakey cookies here.
- Great way to Use Overripe Bananas – Don’t let your bananas go to waste, turn them into something extra delicious with these cookies.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Brown Butter Banana Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – the butter will be browned (instructions below) to give the cookies the best caramel like flavor
- brown sugar + granulated sugar – sweetens the cookies and gives them the best chewy texture
- ripe bananas – The riper the bananas the sweeter the flavor
- vanilla extract – use real vanilla extract, as it has a much better flavor
- all purpose flour
- cornstarch – keeps the cookies extra soft
- baking soda – helps the cookies to rise and gives them their chewy texture
- salt – balances out the flavors in the cookies
- chocolate – You can grab your favorite chocolate bar, or use a baking chocolate bar. You can also substitute chocolate chips
- pecans – toast your pecans for an extra nutty flavor, or try walnuts
Substitutions and Variations
- Add Ins – Try a variety of mix ins, like different nuts, or different types of chocolate or chocolate chips for different flavors.
- Add Cinnamon – Try adding 1/2 to 1 teaspoon of ground cinnamon to make these cookies taste even more like banana bread.
How to make brown butter?
You will heat up your butter in a sauce pan over medium low heat. The butter will begin to melt and start to get bubbly. Then you want to constantly whisk the butter so it doesn’t burn. Cook it for another minute or two. The color will darken just slightly, and you’ll see little flecks on the bottom and you want them to be a nice brown color, not black. When you’ll really know it’s done is when you smell that amazing nuttiness.
Remove the butter from the stove and let it cool. Once the butter has cooled back down to room temperature, you are ready to use it in your cookies!
How to make Brown Butter Banana Cookies
Step 1: Brown the butter. Add the brown butter to a medium sized pot and heat over medium. Let the butter melt, stirring regularly as it melts. Then it will start to bubble, and foam. Scrape the bottom and sides of the pot as it cooks, watching closely as it gets a nutty smell and turns an amber color. Transfer to another bowl, then let it cool for about 30 minutes.
Step 2: Mix together the wet ingredients. Mix the butter and sugars in a large bowl for a couple minutes until smooth. Add in the mashed banana and vanilla extract and stir until combined.
Step 3: Add in the dry ingredients. Add in the flour, cornstarch, baking soda, and salt and stir it together until you have a nice soft cookie dough. Fold in the chocolate, and pecans.
Step 4: Bake the cookies. Scoop the dough into 3 TBS portions and roll into cookie dough ball. Place the cookies on a baking sheet, at least 2 inches apart. Top each with additional chocolate and pecans. Bake until the edges are golden brown and the tops are just barely set.
Tips and Tricks
- Use Ripe Bananas – The riper the bananas, the sweeter and better the banana flavor will be.
Storage Instructions
The cookies can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen. First flash freeze them on a lined baking sheet for 1 hour, then transfer them to a freezer safe bag for up to 3 months. Thaw at room temperature before enjoying.
These brown butter cookies are the ultimate cookies for banana lovers. With that perfect chewy cookie texture, bursting with banana flavor, and full of chocolate chunks, and crunchy nuts. You won’t be able to say no!
More Banana Recipes:
Brown Butter Banana Chocolate Chunk Cookies
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 2 ripe bananas (mashed)
- 1 TBS vanilla extract
- 3 cups all purpose flour
- 2 TBS cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz chocolate bar (chopped)
- 2/3 cup pecans (chopped)
Equipment
- Large Mixing Bowl
Instructions
- Put butter in a small pot. Heat over medium heat. 1/2 cup unsalted butter
- Allow the butter to continue cooking, stirring often as it melts, then bubbles and foams. Scrape the sides and watch for it to get a nutty smell, and start to turn to an amber color. Remove from heat.
- Pour the butter into a separate bowl and let it set to cool to room temperature for about 30-45 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, or a silicone liner.
- In a large bowl, whisk together the brown butter, and sugars until smooth. 1 1/3 cup brown sugar, 1/2 cup granulated sugar
- Add in the banana and vanilla extract and stir until combined. 2 ripe bananas, 1 TBS vanilla extract
- In another bowl combine the flour, cornstarch, baking soda, and salt. 3 cups all purpose flour, 2 TBS cornstarch, 1 tsp baking soda, 1/2 tsp salt
- Gently stir 1 cup of the flour mixture in at a time, just until it's all mixed in.
- Gently fold the chopped chocolate bar, and pecans, evenly into the cookie dough, until just mixed in. (Reserve about 1/4 cup of each to add to top of the cookie balls, if desired) 8 oz chocolate bar, 2/3 cup pecans
- Using a large cookie scoop, scoop up about 3 TBS of dough and roll the cookie dough into balls. Place 9 to 12 cookies on a sheet, about 2 inches apart. Top each ball with a couple pieces of chocolate and pecan pieces.
- Bake the cookies for about 10 minutes, or until the cookies are just golden brown.
- Remove the cookies from the oven and let them cool for 10 minutes on the pan, before transferring them to a cooling rack. Let them cool more as desired.
- Enjoy.
- The cookies can be stored in an airtight container, or ziptop bag, at room temperature for up to 3 days.
Nutrition
These Brown Butter Banana Cookies were first posted on April 7, 2021. The photos and blog text were updated for clarity on August 26, 2024.
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