Banana and Miso Chocolate Chip Cookie Recipe

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These indulgent banana miso chocolate chip cookies are made with Grenada Chocolate Company Salty-Licious Dark Chocolate, the first ‘Tree to Bar’ chocolate and roasted cocoa nibs from our family’s 60 acre organic Cocoa estate in the heart of Grenada.


Makes 12 cookies

  • 2 cups flour (white is preferred but you can also use a mix of wholewheat or spelt with a bit of white)
  • 1 tsp baking soda (or 3 tsp baking powder)
  • 1/2 tsp fine salt
  • 1/2 cup butter, softened
  • 1 tbsp olive oil
  • 1 cup sugar (soft brown preferred)
  • 1 & 1/2 tbsp miso paste (brown or white)
  • 1 egg
  • 1/4 cup ripe banana, mashed (about 1 banana)
  • 1/2 tsp vanilla extract
  • 100g dark chocolate chips
  • 75g cocoa nibs  


  1. In a medium bowl mix the dry ingredients: flour, baking powder, salt.
  2. In a separate large bowl, beat the butter, olive oil, miso paste and sugar until well combined.
  3. Crack in the egg, banana and vanilla extract. Beat to combine. In two batches, add the dry mixture to the wet mixture. Add in 3/4 of the chocolate chips and all the nibs if using. Mix.
  4. Transfer your dough onto a sheet of baking parchment and roll into a log (chunky sausage), securing the ends with a rubber band or string. OR scoop your batter into large balls with an ice cream scoop and place on a baking tray. Cover with baking parchment and rest in the fridge for 1hr+ or overnight.
  5. Heat oven to 170C fan. Slice 1.5cm thick discs (if you have used the log method). Place your dough balls/discs about 3 inches apart. Insert the remaining chocolate chips into each cookie.
  6. Bake for 12-15 minutes until turning just golden. They should still be soft to touch when fresh out the oven. Allow cookies to cool on a baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

A big thank you to Bobbie from The Sustenance Collective for this amazing recipe. The Sustenance Collective is a London based catering company born from the desire to re-establish and strengthen our lost connection with food. An advocate of the Slow Food movement, Bobbie sources her ingredients from small producers within her community. Currently, she’s spending time with her family in Grenada, cooking daily and sharing recipes of their family feasts and baking feats on her Instagram and blog.

This recipe is a part of the Great #ChocolateBakeoff! For the next few weeks, we at Cacao Magazine want you to bake your signature chocolate bake using your favourite chocolate and join us for The Great Chocolate Bake Off!

Post it on Instagram using the hashtag #ChocolateBakeoff and tag us (@readcacao). We’ll be sharing all recipes in our stories and post our favourite recipes on the website! We’ll share which chocolate you used so people interested in the recipe can help support the chocolate makers.⁠

At the end of all of this, we’ll put the recipes to a peoples vote – the overall favourite recipe will win a year’s worth of Cacao Magazine’s (starting with Issue 3 when it comes out)!

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