I have to confess, I have bit of a banana hoarding habit. When I see bunches of bananas, my mind immediately translates them into what they could be – moist cakes, muffins and pancakes and before I know it I have yet another bunch of bananas in my basket, ready to join the growing banana family at home! Don’t worry, they never go to waste, I always find a delicious use for them.
Before I went away, I made several versions of these addictive banana chocolate chip cookies and after a few meh attempts, I finally struck gold. They are easy to make and do not require any special ingredients or egg replacers at all. The only tricky bit is having to chill the dough overnight. I know it’s hard, but the cookies are so much better for it, trust me. I’ve tried skipping this step and the outcome was nowhere near as nice.
BANANAS: Ripe bananas are integral to this recipe so be sure you have some on hand. They flavour the cookies, but also act as an egg replacer, giving them a moist, chewy texture.
SUGAR: I tried a few combinations, but ultimately a combination of caster (also known as castor or superfine) sugar and light brown sugar (known as light muscovado in the UK) gave me the best result so that is what I recommend. If you want to use something else, experiment at your own peril 😉 .
FAT: I recommend using a good vegan block (I like Naturli best) in these, but you can also use coconut oil if you wish. Just be aware that coconut goes rock solid in the fridge, so you’ll need to warm the dough on the counter again after chilling.
FLOUR: Plain flour is all you need. If you want them gluten-free a tried and tested gluten-free flour mix that you normally use for cookies should work just as well.
CHOCOLATE: Dark (vegan) chocolate, chopped up small is what I used but if you can find chocolate chips you like, use those instead. Resist the temptation to overload these with chocolate though as once it melts it does make them a little more fragile. I used a total of 80 g (2¾ oz) and only three fourths of it in the dough.
*SUGAR – A combination of caster / castor (superfine) white sugar and light muscovado makes for the best, chewy texture. I used 100 g / ½ cup caster sugar and 50 g / ¼ cup of light brown sugar (known as light muscovado in the UK).
*VEGAN BLOCK – You can substitute it with coconut oil if you prefer, but be aware that, as opposed to a vegan block, it goes solid in the fridge so the dough will need to rest at room temperature until you are able to form the cookies.
*CHOCOLATE – Any chocolate is fine but resist the temptation to overload these cookies with chocolate as once it melts it renders them more fragile.