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Banana Pudding Chocolate Chip Cookies

Browsing Facebook or Pinterest can lead to some interesting discoveries. One of those was this particular recipe form Two Peas & Their Pod. Bananas, pudding, and chocolate chips in one recipes? Yes please!!! Especially since my husband is a fan of “banana everything” (his words).

The original recipes is here and I highly recommend to check their webpage. They have some really nifty things going on and I am sure you will be able to find more than one recipe you will like.

However, I adapted the recipe ever so slightly simply because I didn’t have some of those things in my pantry. Plus, I like to do some things from scratch, like banana pudding.

Ingredients Pudding:

– 2 egg yolks
– 2 1/2 tbsp sugar
– 2 tbsp cake flour
– 1 1/3 tbsp corn starch
– 200ml milk
– 1 tsp. vanilla
– 10g unsalted butter
– 30g white chocolate

– 1 banana

Tip 1: If you use white chocolate with vanilla flavour it would be enough. Leave out the tsp. vanilla extract.

Tip 2: Use a frozen banana that has defrosted. They are easier to mush up.

Heat the milk, make sure you don’t overheat it, and add the vanilla. Mix the egg yolks with the sugar and add a bit of warm milk to thin it out. Then sift the flour and corn starch and add to the egg mixture. Mix well until all is combined, then add the rest of the milk. Strain the mixture through a sieve into a pot and heat. Stir until you have a heavy pudding consistency. Remove from the heat and stir in butter and white chocolate until melted. Place the pot into ice water and cover the pudding with a plastic wrap so that it won’t from a “skin”. After the pudding has slightly cooled, stir in the mushed banana.

Ingredients Cookies:

– 1 cup unsalted butter, at room temperature
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– Home-made banana pudding pudding
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cups white chocolate chips

Tip 3: I had no brown sugar but that is easy to fix if you have molasses. Simply mix 1 cup of white sugar with 1 tbsp. molasses. It will take a while but you will have fresh brown sugar.

Using the paddle attachment of your stand mixer combine both sugars with the butter. Then add the eggs and vanilla. Sift flour, salt and baking soda together and slowly add to the mixtures. The last thing you will add is the banana pudding.

Tip 4: I first did 2.5 cups of flour and then added the rest of the flour after the pudding to see that I get the right consistency.

Spoon dough on the cookie sheet lined with baking paper. The size is up to you of course. Bake at 180°C for 10 to 12 min or until lightly brown. Remove from the oven and let cool out completely. Devour with some milk and be happy.

Tip 5: I added an extra teaspoon of baking soda and I think that’s the reason why my cookies rose more than they should have. If you stick to the recipe, yours will like not rise like that. Mine are delicious nevertheless, a bit cake-y my husband says.

Happy baking!


About andreamacleod

Take a KitchenAid Artisan machine, a young wife, time, creativity and mix it well. You end up with endless options of baking goodies from German torte to North American cupcakes. Follow me on my baking and cooking adventures and throw in your cent or two. There are no limits!

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  1. Pingback: Last Day of August « Baking in Saskatoon

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