banana chocolate chip cookies & chocolate banana milk.

true story: the thought of drinking plain milk makes me a little sick.

i know that milk is crazy healthy and full of vitamins and minerals and all that jazz, but i seriously can’t stomach the stuff unless it’s chocolate-flavored or in a milkshake.

i’ve loathed plain milk for as long as i can remember. maybe it’s because i was adopted, and raised on baby formula or something. i seriously don’t know.

growing up, there was a glass of milk in front of my place at the table each night at dinner, and i refused to touch it.

oh, i would’ve had no problem drinking the milk if a few drops of chocolate syrup would’ve been swirled into the glass, but for some reason, my parents were staunchly against that idea.

i mean, what child doesn’t like chocolate milk?! seriously!

instead, for bizarre reasons unknown to me to this day, my parents decided to start putting soda in my nightly glass of milk to entice me to drink it.

soda. in milk.

because everyone knows that the only thing that can make a glass of milk more appealing is to add artificially-flavored carbonation!

this happened. every night! for years! each night, i’d have to drink it, quick as i could, through a straw while plugging my nose to try and block out as much of the horrifying flavor as i possibly could.

strawberry, grape, orange, lemon-lime…all of these flavors haunt me to this day.

maybe that’s also why i don’t like soda…hmm.

obviously i’ve never been able to get behind milk and cookies, but these banana chocolate chip cookies, paired with chocolate banana milk just might’ve changed my mind a little.

first, let’s talk about the cookies: they’re crazy. so good, so simple. nearly effortless.

the banana flavor is present but not overwhelming, and the texture is soft and chewy and wonderful. they taste exactly as a chocolate chip cookie should taste, but with bananas!

also, can we talk about brown butter? i’m obsessed. it’s officially my new favorite thing in the world. brown butter lends a wonderfully deep nuttiness to these chocolate chip cookies. i’m in love.

brown butter is the new black.

these cookies + chocolate banana milk = heavenly. best late afternoon snack ever. in terms of after-school snacks, kids would be all over this. adults, too.

now i know that chocolate milk isn’t usually the portrait of health, but this is chocolate banana milk i can feel pretty good about drinking. let’s break it down, shall we?

  • milk: calcium, vitamins, minerals, etc.
  • unsweetened cocoa powder: antioxidants for days!
  • bananas: potassium! vitamins! minerals! good carbs! fiber!

want to make this milk even healthier?

  • swap the whole milk for reduced fat, soy or almond milk!
  • replace the sugar with honey or agave nectar!

banana chocolate chip cookies & chocolate banana milk: it’s milk and cookies done right!

banana chocolate chip cookies & chocolate banana milk

Yield: 20 3 1/2" diameter cookies; 1 pint chocolate banana milk

Prep Time: 10 minutes

Cook Time: 7-10 minutes

Total Time: 20 minutes


for the banana chocolate chip cookies

1/2 cup brown butter, at room temperature
4 tablespoons granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla
1 1/4 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ripe banana, mashed well or pureed (the food processor makes quick work of this!)
4 ounces semi-sweet chocolate, chopped (about one bar)

for the chocolate banana milk

3 bananas, sliced into coins
2 cups whole milk (you can use reduced fat milk, soy milk, coconut milk...whatever you like!)
2 tablespoons cocoa powder
2 tablespoons granulated sugar
1 teaspoon vanilla bean paste


for the brown butter

i absolutely love brown butter, and i always have at least a 1/2 cup of it in my fridge, sitting in an airtight container. that way, i can just let it come to room temperature and use it as i would in any normal baking procedure!

here's how to make it.

place butter in a small saucepan and place over medium heat.

allow the butter to melt, and then begin stirring the pan slowly but constantly.

the butter will begin to foam up and bubble, and you will notice it change color slightly from yellow to very light brown. this may take about 3 minutes.

immediately when you see small brown specks in the butter, pull it off the heat and transfer to a small jar to cool slightly. make sure to scrape all of the brown bits into the jar!

allow the brown butter to come to room temperature, then screw the lid onto the jar and store in the fridge until ready to use.

the brown butter will keep in the fridge for at least 2-3 months.

for the banana chocolate chip cookies

preheat the oven to 375 degrees F.

line two baking sheets with parchment paper, or spray with nonstick cooking spray, and set aside.

in a medium bowl, combine the brown butter, granulated sugar and light brown sugar.

using a spatula, cream the butter and sugars together until light, fluffy and pale in color, about 1-2 minutes. you can also do this with your stand mixer, using the paddle attachment.

add the egg and vanilla, and beat until combined and fluffy, about 30 seconds or so.

sift the pastry flour, baking soda and salt into the bowl. mix with the spatula until the dry ingredients are dissolved and incorporated into the cookie dough.

add the banana puree, and stir with the spatula until combined.

add the chopped chocolate pieces, and stir to distribute them throughout the dough.

using a medium cookie scoop (mine deposits balls of dough that are about 1 1/2 teaspoons large), portion the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

bake the cookies at 375 degrees F for 7-10 minutes, or until they're spread out and flat, and golden brown on the tops.

remove from the oven and allow to cool on the baking sheets for about 5 minutes before transferring the cookies to a wire baking rack using a spatula so they can cool completely.

the cookies will keep stored in an airtight container at room temperature for up to 5 days.

for the chocolate banana milk

place the banana coins in the bowl of a food processor or a blender.

pulse until the bananas are pureed, stopping every 20 seconds or so to scrape down the sides of the bowl.

once the bananas are pureed, add the milk, cocoa powder, sugar, and vanilla.

pulse again to combine all ingredients until the mixture is smooth, thick and uniform, about 20-30 seconds.

if you'd like, you can pass the mixture through a fine mesh sieve before serving to remove any errant pieces of banana.

you can serve this immediately, or store it in the fridge in an airtight container for up to 3 days.

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13 Responses to “banana chocolate chip cookies & chocolate banana milk.”

  1. #
    Christine (Cook the Story) — August 17, 2011 at 10:20 am

    Y’know, that milk would be a super-fun thing to make with my little guy. He *loves* using the food processor, and he loves chocolate milk and bananas. Thanks for sharing these recipes!

  2. #
    Mikki — August 17, 2011 at 3:48 pm

    I’m making this tomorrow for sure! I have a bunch of ripe bananas sitting on my kitchen bench which i cant eat as they are! I dont like when theyre ripe and spotty! This sounds so much better! Thanks

  3. #
    Julia — August 17, 2011 at 4:36 pm

    Did I read that right, soda IN milk? I think I just gagged. I’m not a huge milk fan, but with bananas and chocolate, I’m sold!

  4. #
    Lucy — August 17, 2011 at 5:35 pm

    I’ve never tried putting banana in a cookie before but love the idea. These look so good!

  5. #
    Sneh | Cook Republic — August 17, 2011 at 8:21 pm

    Your story made me smile. You might’ve been onto something with the soda milk love you had as a child :-) God knows chefs like Heston Blumenthal make a killing by inventing recipes like that. Thanks for sharing a lovely recipe!

  6. #
    Alicia @ Bakeaholic — August 17, 2011 at 8:29 pm

    yum! these look delicious :) Chocolate milk is way better than regular

  7. #
    Sasha @ The Procrastobaker — August 18, 2011 at 4:38 am

    Can i just say, this post = awesome. Firstly – milk, bleaurch, never liked it even as a kid unless coco pops were involved and then it is chocolate milk which is acceptable. Secondly, i discovered brown butter recently as seen in my last post, its awesssommmeee! My life has been incomplete up until now! Oh and thirdly, this recipe….genius…i need these cookies in my life right now. gorgeous!

  8. #
    Mikki — August 18, 2011 at 8:00 am

    I’ve just made these, though I didn’t have time to make browned butter and theyre amazing anyway! Quite a soft textured cookie with a great smell of banana. Also, I used milka chocolate with hazelnuts and it worked well, just in case anyone else felt like experimenting there. Thanks again for the recipe, definitely going to keep following your blog after stumbling across this.

  9. #
    Not in a weight crisis country — August 19, 2011 at 2:45 am

    I think the story is horrifically Aemricanised with its “Oh just add sugar and it’s gold for your children.” Cause and obvious effect in this world, am I right USA?

  10. #
    Merve — August 25, 2011 at 12:04 pm

    Hi, I just baked the cookies but in the final step when added mashed banana the dough seemed too runny so I ended up adding more flour but I guess that was a big mistake. My cookies were thick and spongy, still taste good though :) Thanks for the recipe.

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