Chewy Chocolate Banana Sammies Recipe Simple and Delicious

Chewy Chocolate Banana Sammies Recipe

Chewy Chocolate Banana Sammies are a delightful twist on traditional banana bread. The combination of ripe bananas and chocolate creates a unique flavor and texture that's sure to please.

One of the ultimate joys of being an aunt is getting to eat like a kid whenever my nieces come to visit. Okay, who am I kidding, I eat like a kid when they aren’t around, too. Still, their favorite combo is banana and chocolate (usually with peanut butter not too far behind) and I’m happy to indulge when the craving calls.

The dream team of a plucky, yellow, silky smooth banana buttercream lovingly sandwiched by two craggy, lighter-than-air chocolate cookies pleases this crowd of choco-nana heads every time.

How To Make Simple and Delicious Dessert Chewy Chocolate Banana Sammies Recipe 

Ingredients:

300g confectioners’ sugar 2½ cups

45g cocoa powder ½ cup

4g kosher salt 1 tsp

2 large egg whites

8g vanilla extract 2 tsp

1 recipe Banana Buttercream

Instructions:

In the bowl of a stand mixer fitted with the paddle attachment, mix together the confectioners’ sugar, cocoa powder, kosher salt, egg whites, and vanilla on medium until a smooth, thick dough forms. There won’t seem like enough liquid at first, but continue to mix and stir until the ingredients hydrate fully.

Cover the dough with plastic wrap directly on its surface and refrigerate for 30 minutes.

Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.

Use a tablespoon to portion half the dough (around 12 cookies) onto a prepared pan. It’s important to note that these cookies require full heat circulation in the oven and can only be baked one pan at a time! Re-cover the remainder of the dough and refrigerate until ready to use.

Wet your hands and very lightly round each portioned cookie into a ball and place 3 inches apart on the pan. 6. Bake at 350°F until puffed and crackly on top, 9 to 10 minutes. It’s better to err on the side of underbaking than overbaking these for the sake of maximum chewiness!

Let the cookies cool completely on the pan. Carefully slide an offset spatula under each cookie to help release it from the pan.

Repeat the portioning, rounding, and baking process with the second half of the dough.

Pair off the cookies by size. Flip one cookie per pair upside down so the flattest side is facing up. These will be the bottom cookie of the sandwich. Scoop or pipe 1½ to 2 tablespoons of banana buttercream into the middle of the bottom cookie. Top with the remaining cookie, pressing down just so the filling spreads to the edges.

At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.