Four stacked Chocolate Banana Cookies with one in front

Chewy Chocolate Banana Cookies

  • Total Time: 1 hour (plus chilling time)
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: British


Chewy, nutty and packed with chocolate chips, these Chocolate Banana Cookies are divine with a cup of tea or coffee. You will not resist cookies served warm with a glass of milk, too. They are tasty and fun to make with the little ones.



  • 3.9 oz (110 g) butter, softened
  • 1/2 cup (112 g) granulated sugar
  • 1 large egg
  • 1 cup (125 g) flour
  • 1/2 teaspoon baking powder *
  • 8 teaspoons (20 g) cocoa powder *
  • 1/2 teaspoon ground cinnamon
  • 1 pinch of salt
  • 3.5 oz (100 g) chocolate chips (70% cocoa)
  • 1.7 oz (50 g) mashed banana
  • 6 oz (170 g) pecan
  • 2/3 cup + 2 tablespoons (100 g) powdered (icing) sugar


  1. To make the cookie dough, place the softened butter and sugar in the bowl of a stand mixer * and whisk, until pale yellow and fluffy. Add the egg to the bowl and continue to whisk until the mixture becomes homogeneous.
  2. In a separate bowl, sift flour, baking powder *, cocoa powder *, cinnamon, and salt, then add to the butter/sugar/egg mixture. Mix everything on low speed for 15 seconds. Add chocolate chips and mashed banana and mix with a rubber spatula *. Cover the bowl with a plastic film * and refrigerate for at least 2 hours.
  3. Make the one inch/2.5 cm round balls (about 20 g each) from the dough using hands. You might need to wash hands a few times, rolling the dough into balls. Place chopped pecans in a bowl, and roll each ball into the nuts to coat. Try to press the pecans in so that they stick. Place cookie balls on a baking sheet covered with parchment paper * – the distance between them does not matter – and refrigerate again for at least an hour.
  4. Preheat oven to 375 F/190 C. Line two baking sheets with baking parchment. Place powdered (icing) sugar in a bowl and generously roll each cookie ball in the sugar. Place balls on the prepared baking sheets one inch/2.5 cm apart, press/flatten cookies to 0.4 inch/1 cm thick and bake 10 minutes. Remove cookies from the oven, and let cool on baking sheets for 10 minutes. Gently transfer chocolate banana cookies to a wire rack * to cool completely; although, the cookies can be served warm, when they are gooey in the center.


  1. Replace pecans with walnuts if you prefer.
  2. Switch chocolate chips for the same amount of dark cooking chocolate, cut into 0.5 cm pieces.
  3. Do not over bake cookies. The have to be slightly underbaked in order to get the fudgy center. Once the cookies cools, the center will finish cooking but remains soft.
  4. Serve cookies on the day of baking: they taste the best!
  5. During the holiday season, make the dough, wrap cookie balls with chopped pecans in advance and keep them in the fridge for up to 2 days. Or freeze them up to 3 months! Keep cookies in the fridge overnight to thaw and bake the next day.


  • Calories: 152
  • Sugar: 8.3 g
  • Sodium: 56 mg
  • Fat: 10.4 g
  • Saturated Fat: 3/9 g
  • Carbohydrates: 14.1 g
  • Fiber: 1.4 g
  • Protein: 2.1 g
  • Cholesterol: 19 mg

Keywords: chocolate cookies, chocolate banana cookies, chocolate chip cookies, holiday cookies, christmas cookies