Caramel Banana Bread Cookies Recipe
If you’re ready to upgrade your cookie game, these Caramel Banana Bread Cookies are about to become your new obsession. Imagine the warm, familiar comfort of banana bread and the irresistible chew of a soft cookie, mingling together with hidden pockets of gooey caramel. Every bite is a dreamy marriage of nostalgia and indulgence. Whether you’re tackling an overripe banana or simply craving something homey with a twist, these cookies satisfy on every level. And the best part? They’re a breeze to whip up with simple ingredients you probably already have in your kitchen.
Ingredients You’ll Need
Let’s talk about ingredients — nothing fancy here. Every item plays its part, bringing flavor, structure, or an extra pop of something special to the Caramel Banana Bread Cookies. You’ll love how each component shines through in the final cookie.
- Banana: Choose a very ripe banana for maximum sweetness and moisture, which keeps the cookies ultra-soft.
- Unsalted butter: Softened butter creates that classic chewy cookie texture, plus a subtle richness.
- Brown sugar: Adds a caramelly depth and an irresistible slight chew.
- Granulated sugar: Helps the cookies spread to the perfect thickness and brings a touch of crispness to the edges.
- Egg: Just one, but crucial for binding the dough and contributing to softness.
- Vanilla extract: Rounds out the flavors and complements both banana and caramel beautifully.
- All-purpose flour: The backbone of your cookies, giving them their tender crumb.
- Baking soda and baking powder: This duo ensures your cookies rise just enough and have a dreamy lightness.
- Salt: Just a pinch, making all the other flavors taste their best.
- Ground cinnamon: Uplifts the banana with cozy, warm undertones.
- Caramel bits or soft caramel candies (chopped): These pockets of melty caramel take the cookie to a whole new level.
- Chopped walnuts or pecans (optional): For a nutty crunch that plays perfectly with the gooey caramel and tender banana base.
How to Make Caramel Banana Bread Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for mess-free cookies that don’t stick — plus, clean-up becomes a cinch. This little step sets the stage for even baking and golden bottoms.
Step 2: Cream the Butter and Sugars
Grab a big mixing bowl and beat together the softened butter, brown sugar, and granulated sugar. You’re looking for a fluffy, light texture that means air has been whipped in — the secret to soft, tender cookies. Take a minute or two to really cream them well; the difference is worth it!
Step 3: Add Banana, Egg, and Vanilla
Mix in your mashed banana, the egg, and vanilla extract. Stir until everything is thoroughly combined. The banana will give the mixture a creamy, almost custardy texture that’s the foundation of these cookies’ signature chew.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This ensures all the leaveners and spices are evenly distributed so your Caramel Banana Bread Cookies bake up evenly with every flavor in the right place.
Step 5: Make the Dough
Gradually stir the dry ingredients into the wet mixture. Don’t rush this step — mix just until the flour disappears to keep your cookies tender. The dough will be thick, but that’s exactly what you want for soft, hearty cookies with a banana bread vibe.
Step 6: Add Caramel Bits and Nuts
Fold in the caramel bits (or chopped caramels) and, if you like a little crunch, the walnuts or pecans. These stir-ins are what make Caramel Banana Bread Cookies absolutely luscious and full of surprises in every bite.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving space for spreading. Pop them in the oven for 10 to 12 minutes, or until the edges are set and just turning golden. The centers may look slightly soft — that’s perfect for ultra-chewy cookies.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes (they finish setting up as they cool, so don’t rush moving them), then transfer to a wire rack to cool completely — if you can wait that long! Now, your Caramel Banana Bread Cookies are ready for devouring.
How to Serve Caramel Banana Bread Cookies
Garnishes
For a visually delightful and utterly decadent finish, drizzle your cooled cookies with extra melted caramel. If you’re feeling fancy, a sprinkle of flaky sea salt or a dusting of cinnamon over the top adds both beauty and a little extra punch of flavor. A handful of toasted nuts or chocolate chips scattered over a platter never hurt, either!
Side Dishes
While these cookies are seriously satisfying all on their own, serving them with a scoop of vanilla ice cream or a dollop of whipped cream instantly bumps up the dessert factor. For a cozy afternoon treat, pair them with a mug of hot coffee, spiced chai, or even a cold glass of milk. They’re a match made in heaven!
Creative Ways to Present
If you’re entertaining or gifting, arrange Caramel Banana Bread Cookies in a rustic basket lined with parchment, or stack and tie them up with twine for a charming homemade present. For events, consider offering a cookie sundae bar: set out bowls of caramel, chocolate chips, and nuts so guests can customize their own sweet creation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Caramel Banana Bread Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 3 days, making them perfect for snacking all week (if they last that long!). Place a piece of bread in the container to help maintain their moisture.
Freezing
Need to save some for another day? These cookies freeze beautifully. Arrange cooled cookies in a single layer in a freezer-safe container, with parchment between layers. They’ll keep fresh for up to 2 months. When you’re ready for a treat, just thaw at room temperature for about 20 minutes.
Reheating
If you want that fresh-from-the-oven experience, pop a cookie in the microwave for about 10 seconds. The caramel will get gorgeously gooey all over again, and you’ll be rewarded with a bakery-style cookie in an instant.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Thaw the bananas first, drain off any excess liquid, and mash as usual. Frozen bananas work perfectly and keep waste to a minimum.
Are Caramel Banana Bread Cookies good without nuts?
They’re delicious both ways! The nuts add a pleasant crunch, but leaving them out still results in soft, chewy, and flavorful cookies.
What kind of caramel should I use?
Look for caramel baking bits, which stay soft and gooey in the oven. If you can’t find those, chop up soft caramel candies. Just avoid the hard, brittle caramel types so you get that perfect melt.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough (covered) for up to 24 hours before baking. If chilled, let it sit out for a few minutes to soften before scooping and baking as directed.
How can I make these cookies gluten-free?
Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Check that your baking powder and other mix-ins are gluten free, and you’re good to go!
Final Thoughts
If you’re craving comfort and a bit of adventure in your baking, you have to give these Caramel Banana Bread Cookies a try. They’re easy enough for a weekday bake but special enough to wow anyone lucky enough to get a taste. Let your kitchen fill with that incredible aroma and see how quickly these crowd-pleasers disappear!
Print
Caramel Banana Bread Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Caramel Banana Bread Cookies are a delightful twist on traditional banana bread. Soft, chewy, and packed with caramel and nutty flavors, these cookies make for a perfect sweet treat.
Ingredients
Wet Ingredients:
- 1 ripe banana (mashed)
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup caramel bits or soft caramel candies (chopped)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream wet ingredients: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the mashed banana, egg, and vanilla extract, and mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually stir the dry ingredients into the wet ingredients until a dough forms.
- Add mix-ins: Fold in the caramel bits and nuts if using.
- Bake: Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- For extra caramel drizzle, melt additional soft caramels with a splash of milk and drizzle over cooled cookies.
- These cookies taste like banana bread in soft, chewy form.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
