Brown Sugar Banana Cookies with Rye

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Thin and chewy brown sugar cookies filled with sweet banana and nutty rye flour and rolled in crunchy sugar.

I realize, as I am writing this blog post, that the past few new recipes over here have been very banana-centric. This was not planned, so I apologize for the banana overload, but when you’ve got good recipes, you share them regardless of the ingredient overlap. If you’re like me, you always have ripe bananas hanging out so you can never have too many banana baking options.

I started brainstorming this recipe a couple of weeks ago with a very specific cookie in mind. My favorite part of any loaf of banana bread is the sticky, caramelized top layer created after a loaf of banana bread hangs out for a day or so, but if you’re looking for a banana cookie recipe, most of them are very fluffy and cakey. I wanted a banana cookie that mimicked that dense, sticky banana bread vibe—thin, with crispy edges and a chewy middle, and friends, we got it.

how to make brown sugar banana cookies

I started this recipe by riffing on a Sarah Kieffer sugar cookie recipe. Sarah is the queen of “pan-banging cookies”, with their thin, ripply edges so of course I used one of her recipes as my base.

I added in banana (obviously) and went for 100% brown sugar for extra caramelization, plus I added some rye flour to add a nutty depth. (If you don’t have rye flour, you could sub in any whole grain flour you’d like—spelt, whole wheat, buckwheat, etc—or you could just replace the rye flour with more all purpose flour). The recipe also includes fresh vanilla bean flakes, and an egg yolk and molasses for added moisture. The results are perfect—crispy, crackly, sugar-flecked edges with gooey, brown sugar banana centers.

Brown Sugar Banana Cookies
Yield 12 large cookies
Author Anna Ramiz
Prep time
20 Min
Cook time
15 Min
Total time
35 Min

Brown Sugar Banana Cookies

With crispy edges and chewy middles, these brown sugar cookies are specked with nutty rye flour and sweet banana.

Ingredients

  • 2 3/4 cups (350 g) all-purpose flour
  • 1/4 cup (30g) rye flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup [2 sticks | 227 g] unsalted butter at room temperature
  • 1 3/4 cup [350 g] dark brown sugar
  • 2 teaspoon molasses
  • 1 medium ripe banana, mashed (100 g)
  • 1 large egg yolk
  • 1 vanilla bean, scraped
  • 1/2 cup [100 g] granulated sugar, for rolling

Instructions

  1. Preheat the oven to 325° F and line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together all purpose flour, rye flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter and brown sugar. Cream on medium speed for 2-3 minutes, until mixture is light and fluffy.
  4. Add the molasses, ripe banana, egg yolk, and scraped vanilla bean and continue mixing for 1-2 minutes more, until mixture is well combined.
  5. With the mixer on low speed, gradually add the dry ingredients, mixing until dough is smooth and no clumps remain. Scrape down the sides of the bowl.
  6. Scoop the cookie dough into 2 oz balls and roll each ball in granulated sugar. Arrange on the prepared cookie sheets, leaving lots of space between each cookie.
  7. Bake for 8 minutes and then remove the cookie sheets from the oven and bang them on the counter 2-3 times to settle them down. Return the cookies to the oven and bake for another 3-5 minutes, until the edges are golden and the centers are dry. Let the cookies cool completely on the pan.

Notes

If you'd like to chill the cookie dough, simply scoop the dough and arrange them on a parchment-lined sheet tray. Cover with plastic wrap and chill for up to 24 hours. Wait and roll the cookies in the sugar until just before baking. Keep an eye on them while baking, you may need to add an extra minute or two to the baking time for cold dough.

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Maple Banana Bread

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A simple, sweet banana bread swirled with creamy maple butter and organic maple syrup and topped with a maple vanilla bean glaze and crunchy maple sugar crystals.

This recipe is sponsored by Maple Joe US. All thoughts and opinions are my own. Thank you for supporting the businesses who support Gathered At My Table!

There is nothing cozier than a thick slice of banana bread, especially when it’s gray and gloomy outside and your backyard is covered in snow. Somehow, I always have a stash of overripe bananas hanging out in my freezer and I’m forever looking for ways to dress up my classic banana bread. In walks Maple Joe and their super high-quality organic maple products.

This traditional banana bread has maple syrup and maple butter mixed into the batter for a rich, maple flavor plus it gets topped with a sweet maple glaze and crunchy maple chunks for an added bit of pizzaz. It’s perfect with a cup of coffee after breakfast, an afternoon snack, dessert, or anytime in between.

ingredients you need to make maple banana bread:

  • Flour. I used all-purpose flour in this recipe, but you could easily substitute in 1/4 of the flour for whole wheat, rye, or spelt for a little extra nuttiness if desired.

  • Leavening Agents. For this recipe, we will use both chemical leaveners—baking powder and baking soda. Baking powder contributes to the tall, pillowy rise while baking soda counteracts the acid in the bananas.

  • Salt. Always salt your baked goods! But not all salt is the same. I use Diamond Crystal Kosher Salt in all of my recipe development, but since the crystals are bigger than other brands, cut the salt amount in half if you’re using Morton’s brand.

  • Butter. Unsalted, softened butter is the base for this recipe. Plus, a little melted butter in the glaze helps it thicken and set once poured over the bread.

  • Maple Butter. Maple Joe’s Maple Butter is creamy, with the consistency of peanut butter and adds fat content as well as flavor to this recipe. P.S. It’s also great on toast or apple slices.

  • Brown Sugar. Warm, molasses filled brown sugar is used in place of traditional granulated sugar.

  • Maple Syrup. Used in both the banana bread and the glaze, Maple Joe’s amber maple syrup is rich with a warm, caramel flavor.

  • Bananas. You can’t have banana bread without bananas. The riper your bananas are, the sweeter they will be in your banana bread.

  • Sour Cream or Whole Milk Yogurt. Creamy and acidic, it adds fat and acid to the banana bread.

  • Vanilla. Pure vanilla extract complements the maple in the banana bread beautifully and a scraped vanilla bean in the glaze adds depth.

  • Eggs. In this recipe, we use two eggs separated. Egg yolks provide fat and emulsification, while whipped egg whites folded into the batter at the end provide rise and leavening to the banana bread.

  • Powdered Sugar. Sifted, for the glaze.

  • Heavy Cream. Just a splash to loosen the glaze.

  • Maple Sugar. Crunchy maple sugar pieces add texture to the finished banana bread. Completely optional, but very delicious.

Maple Banana Bread
Yield one 9x5" loaf
Author Anna Ramiz
Prep time
30 Min
Cook time
1 Hour
Total time
1 H & 30 M

Maple Banana Bread

A simple, sweet banana bread swirled with creamy maple butter and organic maple syrup and topped with a maple vanilla bean glaze and crunchy maple sugar crystals.

Ingredients

for the banana bread
  • 1 3/4 cup (225 g) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup (113 g) unsalted butter, at room temperature
  • 2 tbsp Maple Joe's Maple Butter
  • 1/2 cup (100 g) brown sugar
  • 3 ripe bananas, mashed
  • 1/3 cup (70 g) sour cream or whole milk yogurt
  • 1/4 cup (80 g) Maple Joe's Organic Amber Maple Syrup
  • 1 tbsp vanilla extract
  • 2 eggs, separated
for the glaze

Instructions

  1. Preheat the oven to 350° F and line a 9x5" loaf pan with parchment paper, leaving about an inch of overhang on each side.
  2. In medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream butter, brown sugar, and maple butter until all of the sugar is well-coated by the butter and the mixture is light and fluffy.
  4. Add the egg yolks, mashed bananas, vanilla extract, maple syrup, sour cream and mix until well-combined. Gradually add the dry ingredients and mix on low until combined and no flour streaks remain.
  5. In a clean bowl, whip the egg whites to medium peaks. Add the whipped egg whites to the batter in two additions, folding gently with a rubber spatula until there are no remaining streaks of egg whites.
  6. Transfer the batter to the prepared baking pan and bake for 50-55 minutes, until a toothpick comes out clean when inserted into the center and the sides of the cake begin to pull away from the pan.
  7. Let cool completely in the pan, then turn out onto a cooling rack.
  8. To make the glaze, whisk together melted butter, powdered sugar, maple syrup, vanilla bean, heavy cream, and salt until very smooth. Pour glaze over warm banana bread and let rest for about 5 minutes, to allow the glaze to set. Sprinkle the top with crunchy maple sugar.
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Hot Chocolate Cookies

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Warm and cozy chocolate cookies, filled with puddles of dark chocolate and gooey marshmallows.

I don’t know whether to blame the frigid weather, the many inches of snow covering our yard, or the baby growing in my belly, but I have been VERY into hot chocolate this winter. I’ve been making it plain from scratch, making Martin’s abuela’s avena, and keeping a box of Trader Joe’s Hot Cocoa packets in my pantry for grabbing in a pinch. I just can’t get enough.

So of course my hot cocoa cravings have spilled over into my recipe development where these cookies were created. I used my brownie-like fudgy chocolate cookie base from my Chocolate Orange Cookies and adapted it slightly to create these ooey, gooey hot chocolate cookies, filled with puddles of dark chocolate and miniature marshmallows to keep you warm all winter long.

how to make hot chocolate cookies

This recipe is very simple and needs minimal chilling time—both wins in my book. We start by melting chocolate and butter over a double boiler. While the chocolate is melting, whisk together your dry ingredients and set them aside. Meanwhile, combine sugar, eggs, and extracts in the bowl of a mixer and whip them for about 3-4 minutes, until the mixture is light and fluffy and a thick ribbon forms when you pull the whisk out of the bowl. Then we incorporate the dry ingredients, followed by the melted chocolate and butter, and finally fold in the chopped chocolate and mini marshmallows.

This batter closely resembles brownie batter, so it will be too loose to scoop right away. Pop the bowl in the fridge to chill for about 30 minutes and then scoop cookies and place them on a parchment-lined baking sheet. Bake for 8-12 minutes, depending on cookie size, until the edges are set and the tops are dry. Let them cool slightly on the pan before digging in!

what you need to make hot chocolate cookies

  • Chocolate. Use high-quality dark chocolate for this recipe because it’s really the star. I like the 72% baking bars from Trader Joe’s. You’ll need 12 oz for melting and another 4 oz chopped for stirring into the batter.

  • Butter. I always bake with unsalted butter, as the salt amounts varies from brand to brand. If you choose to use salted butter, cut the amount of salt in the recipe in half.

  • Sugar. Plain, white granulated sugar for this recipe helps our cookies spread just a bit and gives us that crunchy, crackly exterior.

  • Eggs. Use large eggs, which weigh about 50 grams each. The high egg quantity in this recipe makes the cookies extra fudgy.

  • Vanilla Extract. I like the subtle rounded-out flavor that dark vanilla extract gives to the cookies.

  • Cacao Extract. For Christmas, my aunt brought me cacao, cinnamon, and coffee extracts from Tanzania and I was looking for ways to incorporate them in my baking. If you don’t have an aunt who brings you African cacao extracts, just leave it out—no big deal.

  • Flour. All purpose flour is used in this recipe. Be sure to weigh your flour for the most accurate results.

  • Salt. I use Diamond Crystal Kosher Salt in all of my baking and cooking. If you are using Morton’s, cut the salt amount in half as they are much smaller grains.

  • Baking Powder. Baking powder does most of the leavening in this recipe and keeps our cookies from becoming puddles when baking.

  • Baking Soda. The baking soda contributes a little to the leavening in this recipe, but it’s big job is to counteract the acid in the chocolate here.

  • Cocoa Powder. Good, dark cocoa powder provides richness to our cookie.

  • Miniature Marshmallows. You can’t have hot chocolate without marshmallows. Grab your favorite mini marshmallows for mixing in.

Hot Chocolate Cookies
Yield 24 large cookies, or about 40 small cookies
Author Anna Ramiz
Prep time
30 Min
Cook time
12 Min
Inactive time
30 Min
Total time
1 H & 12 M

Hot Chocolate Cookies

Warm and cozy chocolate cookies, filled with puddles of dark chocolate and gooey marshmallows.

Ingredients

  • 12 oz dark chocolate, chopped
  • 1/2 cup (113 g) unsalted butter
  • 1 1/2 cups (300 g) granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp cacao extract, optional
  • 2 cups (250 g) all purpose flour
  • 1/2 tsp kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 tsp baking soda
  • 2 tbsp dutch-processed cocoa powder
  • 1/4 tsp ground cinnamon
  • 4 oz dark chocolate, chopped
  • 90 g (about 1 cup) miniature marshmallows

Instructions

  1. Melt the chocolate and butter together in the microwave or over a double boiler. Set aside and let cool to room temperature.
  2. In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, baking soda, and cinnamon. Set aside.
  3. In the bowl of a standing mixer fitted with the whisk attachment, whip sugar with eggs and vanilla (and cacao extract, if using) on medium-high speed until the mixture is lightened in color and slightly thickened, about 3 minutes. (You should be able to pull the whisk out of the bowl and it should leave a ribbon-like mark in the mixture.)
  4. Switch to the paddle attachment on the mixer and gradually add dry ingredients, scraping down the sides to make sure that no dry streaks remain.
  5. With the mixer on low speed, stream in the chocolate mixture and mix until completely combined and batter is all one color. Fold in the chopped chocolate and miniature marshmallows. Refrigerate for at least 30 minutes.
  6. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Using either a medium or large cookie scoop, portion cookies onto tray, leaving space between them because they will spread a little.
  7. Bake for 8-10 minutes for smaller cookies, 10-12 minutes for larger cookies. Cookies are done when the edges are set and the tops are dry to the touch. Let cookies cool at least 5 minutes on the pan before transferring to a cooling rack.

Notes

If you don't have cacao extract, just omit it.


The longer you chill the dough, the more it sets up and the less your final cookies will spread. If I let the dough chill for longer than an hour, I like to let the cookies rest for a bit at room temperature before baking so that they still have a little spread.

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Chocolate Orange Cookies

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