Banana, Chocolate and Pecan Cookies

Ingredients

• 3 pieces Ripe bananas (Peel, slice and mash into a puree)
• 200 g Dark (or milk) chocolate (Coarsely chop to obtain large chunks)
• 150 g Pecans (Coarsely chopped)
• 250 g All‑purpose flour (Sift with the leavening and salt)
• 1 teaspoon Baking powder (Sift with the flour)
• ½ teaspoon Salt (Sift with the flour)
• 115 g Unsalted butter (Very soft, diced)
• 100 g Brown sugar (Mixed with white sugar)
• 50 g White sugar (Mixed with brown sugar)

Instructions

1. Prepare the bananas

   Peel the bananas, slice them and mash with a fork until a smooth puree forms.

   Time: PT5M

2. Chop the chocolate

   Place the chocolate squares on a board and coarsely chop with a large knife.

   Time: PT2M

3. Sift the dry ingredients

   In a bowl, sift the flour, baking powder and salt.

   Time: PT2M

4. Cream the butter and sugars

   In another bowl, add the soft diced butter, brown sugar and white sugar, then beat with an electric mixer until light and creamy.

   Time: PT3M

5. Incorporate the banana puree

   Add the banana puree to the butter‑sugar mixture and beat for a few seconds to combine.

   Time: PT1M

6. Add the dry ingredients

   Fold in the sifted powders in two additions, mixing with a rubber spatula after each addition until a slightly sticky, homogeneous dough forms.

   Time: PT3M

7. Add chocolate and nuts

   Stir in the chopped chocolate pieces and coarsely chopped pecans, mixing one final time to distribute evenly.

   Time: PT2M

8. First refrigeration

   Cover the dough with plastic wrap and place in the refrigerator for about 3 hours.

   Time: PT3H

9. Shape the dough balls

   Portion about 50 g of dough, roll between the palms into smooth balls, then place on a baking sheet, spaced apart.

   Time: PT10M

10. Second refrigeration

    Sprinkle small pieces of pecan on each ball, cover again and let rest for 30 minutes in the refrigerator.

    Time: PT30M

11. Baking

    Preheat the oven to 180°C (convection), bake the cookies for about 16 minutes until lightly golden.

    Time: PT16M

    Temperature: 180°C

12. Cooling

    Remove the cookies from the oven, place gently on a cooling rack and let cool completely before serving.

    Time: PT5M

Nutrition Facts

Calories

270

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ripe bananas: Unsweetened applesauce
• Instead of Dark (or milk) chocolate: Chocolate chips
• Instead of Pecans: Walnuts, Almonds
• Instead of All‑purpose flour: Whole wheat flour
• Instead of Baking powder: Baking soda (¼ teaspoon)
• Instead of Salt: Sea salt
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Brown sugar: Cane sugar
• Instead of White sugar: Cane sugar

Equipment Needed

• Mixing bowl
• Fork
• Large knife
• Cutting board
• Sieve
• Electric mixer
• Rubber spatula
• Kitchen scale
• Baking sheet
• Parchment paper (optional)
• Plastic wrap
• Cooling rack
• Oven (convection)

Critical Steps — Do Not Skip

• Refrigerate for 3 hours
• Refrigerate for 30 minutes before baking
• Bake at 180°C for 16 minutes

Chef Tips from the Video

• Use very ripe bananas (black spots) for a sweeter taste and a moist texture.
• For a more intense flavor, replace dark chocolate with 70% cocoa chocolate.
• Lightly sprinkle fleur de sel on top before baking for a savory contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap the cookies individually and freeze for up to 2 months.

Room temperature: At room temperature, in a sealed container, for up to 2 days.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator.
• Unbaked dough balls can be frozen on a sheet, then transferred to a freezer bag.