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Golden banana bread cookies cooling on a wire rack, ready to eat.

Chewy Banana Bread Cookies with a Secret Twist

Experience the ultimate comfort in every bite with these Chewy Banana Bread Cookies! This unique recipe transforms classic banana bread into a convenient cookie form, enhanced by a secret banana peel oil infusion for an intensely rich flavor and a sustainable kitchen practice.
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Prep Time 20 minutes
Cook Time 11 minutes
Dough Rest Time 15 minutes
Total Time 31 minutes
Servings: 18 cookies
Course: Dessert, Snack
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup mashed small overripe banana
  • 1/2 cup vegetable oil or melted butter (infused with banana peel as per instructions)
  • Peel from 1 small banana (for infusion)
  • 1 cup light brown sugar, packed
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup chocolate chips

Equipment

  • small saucepan
  • Large bowl
  • cookie sheet
  • Parchment paper
  • 1-ounce cookie scoop

Method
 

Prepare the Banana Peel Infused Oil
  1. Peel the banana, rinse the peel, and pat it dry.
  2. In a small saucepan over very low heat, gently warm the vegetable oil (or melted butter/coconut oil). Add the clean banana peel and let it simmer gently for 10-15 minutes, ensuring the oil does not smoke.
  3. Remove the banana peel and discard it. Allow the infused oil to cool completely before proceeding with the recipe.
Prepare the Wet Ingredients
  1. In a large bowl, combine the cooled banana peel-infused vegetable oil (or melted butter), light brown sugar, and mashed banana. Mix thoroughly until well combined and no large banana lumps remain.
Add Egg and Vanilla
  1. Add the egg yolk and vanilla extract to the mixture. Mix well until fully incorporated and the mixture is lighter in color and slightly thicker.
Combine Dry Ingredients
  1. Add the all purpose flour, salt, baking soda, and ground cinnamon to the wet ingredients. Stir gently until just combined and no dry flour streaks remain. Do not overmix.
Fold in Chocolate Chips and Rest
  1. Gently fold in the chocolate chips until evenly distributed. Cover the bowl and let the dough rest for 15 minutes while your oven preheats.
Bake the Cookies
  1. Line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C). Use a 1-ounce cookie scoop to portion dough balls onto the prepared sheet, spacing them 2 inches apart. Bake for 10-11 minutes, until edges are set and lightly golden, and centers still appear slightly underbaked.
Cool Before Enjoying
  1. Let the cookies cool completely on the baking sheet. They will continue to set and firm up as they cool, developing their chewy texture.

Notes

These cookies freeze beautifully, both as baked cookies and raw dough. For optimal freshness, store cooled cookies in an airtight container at room temperature with a slice of plain bread to absorb excess moisture. Feel free to experiment with additional mix-ins like chopped walnuts or butterscotch chips.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.