Caramel Banana Bread Cookies
The best parts of the banana bread flavor transformed into a chewy brown sugar cookie. 10/10
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Leftover ripe bananas? This recipe is perfect for you. I love banana bread and I also love cookies, but I worried if these cookies could still retain their signature crisp and chew while also tasting like banana. Turns out, they can! This recipe has all the wonderful cinnamon-y flavors of banana bread all stuffed into a chewy cookie. Simply make the batter without the banana, then incorporate the mashed banana and bake. This batter is definitely more sticky than a normal cookie batter, but turns out great. I was worried they would become to cake-y, but they are PERFECT. Banana bread? Try the cookie version.
Start your cookie recipe like any other creaming together the butter and the sugar. This works best when your butter is as soft as possible. Place your butter in warm water, put it in the microwave for 6 second intervals or leave it out overnight. Get that butter soft!
Top tip! If your bananas are not ripe enough and you really want to make this recipe, put your bananas in the oven at 300 F for 30 minutes or until browned and softened.
These cookies are ultimately customizable with chocolate chips, white chocolate chips, your preferred toasted nut. I do NOT like my banana bread with nuts, but I do LOVE my banana bread cookies with them. They add a great crunch.
Thinking about how incredible these cookies would taste as an ice cream sandwich or whoopee pie. UGH!
Make these cookies for your next get together or think about this recipe the next time you find yourself with ripe bananas. Banana bread doesn’t deserve all your ripe bananas. There’s a new sheriff in town!
Caramel Banana Bread Cookies
Watch How It's Made
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Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup caramel chips
- 1/2 cup walnut pieces, toasted
Preparation
- Preheat the oven to 360° F and prepare two parchment-lined sheet trays.
- In a mixing bowl, whisk together flour, baking soda, ground cinnamon, and salt to combine. Set aside.
- Whisk together the melted butter, brown sugar, granulated sugar, egg yolk, and vanilla extract. until thoroughly combine.
- Use a fork to combine the wet and dry mixture until a crumbly mixture forms. Then add two ripe bananas to the crumbly mixture and combine.
- Use a small ice cream-scoop to scoop cookie batter directly onto the prepared sheet tray.
- Bake for 16 - 18 minutes or until set in the center. Let the cookies cool on the sheet tray for five minutes and then transfer to a wire rack.
Recipe adapted from Broma Bakery