Chocolate · Desserts

Banana Chocolate Cak-ookie (Egg-free)

The little minion in me is going crazy. Like how the minions sing- “Ba ba ba ba banana… ba ba ba ba bananaaaaa!” Oh those cute lil’ creatures. They are indeed adorable. Well the truth is, there were lots of bananas lying around and I couldn’t resist making these cak-ookies.

Why cak-ookies? I know…I know, the name isn’t music to the ear but I kind of find this name amusing. Well, what to do? It was the most apt name that I could think of! 😀


I was really bored of the same old banana cake and I also wanted to give a twist to the ever so famous chocolate chip cookie…. So I thought, why not combine the two?

Coming to the point, I called these cak-ookies because although it is a shaped like a cookie and has a crisp exterior, the inside is a lovely spongy cake-like texture. Now tell me, isn’t that an apt name? 😛


Ingredients: (Makes 18 large cookies)

  • Soft Salted butter- 150 grams (I used salted butter because I feel it adds a depth of flavour)
  • Caster sugar- 1 ¼ cup+ 2 teaspoons
  • Pure vanilla extract- ½ teaspoon
  • Mashed bananas- 1 cup or 300 grams (I used about 2 ½ long over-ripe bananas)
  • Cinnamon powder- ½ teaspoon
  • Plain flour- 2 cups or 250 grams; sifted
  • Baking powder- ¾ teaspoon
  • Chopped dark chocolate- ¾ cup


Preheat oven to 170°C. Beat the butter until smooth. Add the sugar and beat for about a minute until light, creamy and fluffy. Add the vanilla extract and mix well. To it, add the mashed bananas and mix until well combined.

Banana cookies 1

Sprinkle the cinnamon powder and mix well. Add the sifted flour, baking powder and mix till you get a sticky loose dough. Finally, add the chopped chocolate and give it a final mix. 

banana cookies 2

Line the tray with parchment paper. Using two spoons or an ice cream scoop to spoon a fair amount of the dough onto one side of the parchment paper. With slightly damp hands, give it a rough round shape. Repeat for the rest making sure you space the cookies far apart. Bake for 16-18 minutes or until golden brown and crisp. Let the cookies cool in the tray for 6-8 minutes. Once cool, peel off the cookies and flip them over (Invert them) Bake them at 180°C for 2-3 minutes or until even the bottom has become slightly crisp. 

shaping banana cookies

Remove from the oven and cool them on a wire rack. These cak-ookies are best eaten the same day. They are at their best if eaten with 3 days. Store them in airtight containers. 🙂


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