Welcome to a culinary adventure where classic favorites collide in a symphony of flavors and textures! Today, we’re venturing into the realm of baked delights with a recipe that combines the comforting essence of banana bread with the irresistible allure of chocolate chip cookies – presenting the indulgent Banana Bread Chocolate Chip Cookies. These soft, chewy treats are the perfect marriage of sweet bananas, rich chocolate chips, and nutty walnuts, making them a delightful addition to any occasion. So, preheat your oven, gather your ingredients, and let’s embark on this delectable baking journey together!
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup mashed bananas (about 2 ripe bananas)
- 1/2 cup sour cream
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- OPTIONAL:
- 1/2 cup mini chocolate chips
- 1/2 cup walnuts, chopped
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Prepare Wet Ingredients: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the mashed bananas, sour cream, egg, and vanilla extract. Mix until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Chocolate Chips and Walnuts (Optional): Gently fold in the mini chocolate chips and chopped walnuts until evenly distributed throughout the cookie dough.
- Portion Dough: Using a cookie scoop or spoon, drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops are set.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy warm or at room temperature.
Cook Notes and Variations
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with plenty of brown spots on the peel for the best results.
- Texture: For a smoother texture, you can puree the mashed bananas before adding them to the cookie dough.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage.
Keto and Low Carb Versions
For those following a keto or low-carb lifestyle, you can still enjoy a variation of these delectable cookies with a few modifications:
- Almond Flour: Replace the all-purpose flour with almond flour or a combination of almond flour and coconut flour for a lower carb option.
- Sweeteners: Use keto-friendly sweeteners such as erythritol, stevia, or monk fruit sweetener in place of granulated sugar and brown sugar.
- Nuts and Chocolate Chips: Opt for sugar-free chocolate chips sweetened with stevia or erythritol, and use chopped almonds or macadamia nuts instead of walnuts for a lower carb alternative.
Frequently Asked Questions (FAQs)
Q: Can I use frozen bananas for this recipe? A: Yes, you can use thawed frozen bananas in place of fresh ones. Allow them to thaw completely and drain any excess liquid before mashing.
Q: Can I omit the sour cream from the recipe? A: While sour cream adds moisture and richness to the cookies, you can substitute it with Greek yogurt or buttermilk if desired.
Q: Can I make these cookies gluten-free? A: Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of these cookies.
Q: Can I skip the nuts and chocolate chips? A: Absolutely! Feel free to customize the cookies to your liking by omitting the nuts and chocolate chips or substituting them with your favorite mix-ins such as raisins, dried cranberries, or shredded coconut.
Q: Can I freeze the cookie dough? A: Yes, you can portion the cookie dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a resealable plastic bag and store them in the freezer for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
In conclusion, these Banana Bread Chocolate Chip Cookies are a delightful fusion of two beloved classics that are sure to please even the most discerning palates. With their soft, chewy texture, sweet banana flavor, and pockets of melty chocolate chips, they’re a true indulgence for any occasion. Whether enjoyed with a glass of milk as an afternoon treat or shared with loved ones at a gathering, these cookies are bound to become a cherished favorite in your recipe collection. So, don’t wait any longer – whip up a batch today and treat yourself to a taste of pure bliss!
