Banana Bread Cookies

September 20, 2012
Fall is in full swing in our house.
Mini pumpkins to use as a centerpiece in our kitchen—purchased. You know, because I have so many visitors to the sarcastic kitchen these days…
Purchase canned pumpkin puree—double check! Gotta get that stuff now before everybody else jumps on the holiday cooking bandwagon and I am the only food blogger on the internets without a pumpkin recipe on her lil’ blog.
Start my annual stock the freezer with soups, sauces, and chili tirade—in the process. One soup and one chili made and frozen. Trust me. You never know in Chicago when it is going to suddenly switch from beautiful fall to snowy/sleety winter.
Purchase the first Pumpkin Spiced Latte—not quite yet. I have this feeling it is going to go back to 85 soon so I want to wait until October for that one.
Restock cinnamon and nutmeg supply. Check!
Start baking for fall or at least planning fall inspired items for the blog—kind of check. I haven’t started making my usual fall go to, pumpkin cheesecake bars, but I have better things planned.
Like these banana bread cookies. They have warm chunks of banana, melty chocolate, nutty brown butter, and just a dash of cinnamon. It is the perfect (non-pumpkin) fall cookie.

Banana Bread Cookies

Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings 2 1/2 Dozen Cookies
Author Sarcastic Cooking


  • 1 Cup 2 Sticks Plus 1 Tablespoon Unsalted Butter, softened
  • 1 Cup Granulated Sugar
  • 1 ½ Teaspoons Pure Vanilla Extract
  • 1 Teaspoon Molasses
  • ½ Cup Packed Light Brown Sugar
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 2 ¼ Cups All-Purpose Flour
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Cup Semi-Sweet Chocolate Chips
  • 1 ½ Cup Walnuts Chopped
  • 2 Ripe Bananas diced


  1. Brown one stick of butter and one tablespoon of butter in a small saucepan over medium heat. You want to melt the butter and heat it for about five minutes until it gets golden brown and has little brown bits floating in it. Once the butter has browned, remove from heat, and pour into a small bowl making sure to scrape all the bits out of the bottom of the pan. Set on the side to cool.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the remaining stick of butter along with the granulated sugar. Cream on medium speed for five minutes until light and fluffy.
  3. Scrape down the sides of the bowl and then add the vanilla and molasses. Beat until incorporated. Add the brown butter along with the brown sugar and beat for two minutes until incorporated. Add the egg and egg yolk beating for a minute in between each addition.
  4. Whisk together the flour, cinnamon, salt, and baking soda in a medium mixing bowl.
  5. Add the flour mixture all at once to the butter mixture. Beat on low until almost fully incorporated. Remove the bowl from the stand mixer and fold in the chocolate chips, walnuts, and banana by hand.
  6. Cover the bowl with plastic wrap and chill in the refrigerator for a half an hour while the oven preheats.
  7. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  8. After a half an hour, remove the dough from the refrigerator and start rolling tablespoon-sized scoops of dough into balls. Place them on the baking sheets about two inches apart. Bake for 12 to 14 minutes until lightly browned on the outside but still soft on the inside.
  9. Remove from the oven and cool on the baking sheet for five minutes then transfer to a wire rack to finish cooling completely.
Recipe Adapted from Joy the Baker’s Brown Butter Chocolate Chip Cookies

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  • Loudine
    January 4, 2015 at 6:27 am

    Just for the sake of laughs: my baking board is called sarcastic bitch icing, after a comment about something I did by my friend Stephanie… 😉 Hope that made you smirk a little, too.

  • Judy
    March 14, 2014 at 8:34 pm

    I made these, but cut out half of the white sugar, and they were delicious! Plenty sweet with the bananas and choc chips.

  • Janaa
    July 15, 2013 at 4:39 pm

    Do they need all the sugar this calls for? Seems like a lot with the banana too

    • Stefanie
      July 15, 2013 at 8:45 pm

      I have only ever made this cookie recipe with that amount of sugar. I am not sure if the recipe will turn out as puffy and soft if you cut the sugar, but please go ahead and try. Let me know if the cookies turn out.

  • Monday Muster and Gingersnaps (minus the ginger) | Food Stories
    July 1, 2013 at 1:33 pm

    […] Banana Bread Cookies – Sarcastic Cooking […]

  • Lauren
    December 11, 2012 at 1:00 am

    Saw some banana bread cookies in the bakery at the grocery store and was inspired to find a good recipe. A Google search led me to this one. Made them tonight, and they are absolutely fabulous. I didn’t have any molasses, so I just put in a little extra brown sugar. Otherwise, I didn’t change a thing. Got some boxed up and ready to send to my best friend and some set aside for the office tomorrow. Thanks for a fabulous recipe! I’ll be returning to this site again 🙂

  • Anita at Hungry Couple
    September 22, 2012 at 12:12 am

    Haha, I can relate. I can’t seem to walk past one of those cute little pumpkin gourds without wanting to buy just one more, the cupboards are stocked with canned pumpkin and fresh spices and I have all my fall recipes planned out. Just a little autumn OCD… 🙂

  • Kayle (The Cooking Actress)
    September 20, 2012 at 9:01 pm

    These cookies look so scrumptious!!!! I love that they’re banana bread cookies! Yum yum yummyy!

    • Stefanie
      September 20, 2012 at 10:31 pm

      Aww thanks! Soooo addictive!

  • Stephie @ Eat Your Heart Out
    September 20, 2012 at 7:59 pm

    I haven’t even read the post yet, but I SPY A TARGET PLATE.

    • Stephie @ Eat Your Heart Out
      September 20, 2012 at 8:04 pm

      Ok. Ahem. Now that I’ve actually read the post and not just had a brain explosion about a plate from a store I spend too much time in…

      I like where this is going. I mean, ya know, except for the chocolate chips. But I’m totally down with a banana bread cookie!

      And you wouldn’t be the only blog without a pumpkin recipe…but that’s more because I have a general anti-pumpkin stance and change every pumpkin thing I see to sweet potato without a second thought.

      • Stefanie
        September 20, 2012 at 10:33 pm

        I only have one pumpkin recipe lined up, but honestly, I feel like by the time I post it people will be over pumpkin and on to cranberry. PS Next week I have a sweet potato recipe. You will dig it!

    • Stefanie
      September 20, 2012 at 10:31 pm