Bakery-Style Banana Bread Cookies
These banana bread cookies have a fudgy centre, crisp edges & a caramelised banana slice on top. Pure bakery vibes!
Servings: 12
Calories: 200kcal
Ingredients
- 175 g light brown sugar
- 100 g salted butter, at room temperature
- 2 small ripe bananas
- 1 egg yolk
- 1 tsp vanilla extract
- ¼ tsp ground mixed spice
- 200 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp lemon juice
- Flaky salt, to finish
Instructions
- Place the sugar and very soft butter into a mixing bowl and beat with an electric hand mixer or wooden spoon until soft and creamy.
- Peel and mash 1 banana, and weigh 90g of banana into the mixing bowl. Add the egg yolk and vanilla and beat until smooth, then add the mixed spice, flour and bicarbonate of soda. Beat together until your cookie dough forms.
- Roll into small golf-ball-sized balls and place in a container. Refrigerate for at least 1 hour.
- Preheat the oven to 160°C fan, Gas 4 and line 2 baking trays with parchment paper. Place on the baking tray, spaced well apart as they spread a lot. Flatten slightly. Peel and thinly slice the other banana, dip slices in lemon juice, then arrange on top of the cookies.
- Bake for 12-14 minutes until brown. Allow to cool on the baking tray, they are quite soft but will harden as they cool.
Notes
- You can bake these straight away, but refrigerating the cookie dough for one hour creates the best texture if you have time!
- Make sure you dip the banana slices in lemon juice or they will go brown.
- These keep just 2-3 days, but the dough can be frozen for up to 3 months.
- Freeze the dough uncooked in balls for up to 3 months and bake from frozen, allowing an extra minute or two.
Nutrition
Calories: 200kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Fiber: 1g | Sugar: 17g