Description
These Caramel Banana Bread Cookies combine the moist sweetness of ripe bananas with rich caramel chips and crunchy toasted walnuts, baked to perfection for a soft, flavorful treat. Perfect for banana lovers looking for a twist on traditional banana bread, these cookies are easy to prepare and delightfully satisfying.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ripe bananas
Dry Ingredients
- 1 â…“ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Add-ins
- â…” cup caramel chips
- ½ cup walnut pieces, toasted
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 360°F (182°C) and line two sheet trays with parchment paper to ensure the cookies don’t stick and bake evenly.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined. Set this mixture aside.
- Combine Wet Ingredients: In another bowl, whisk together the melted unsalted butter, brown sugar, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and fully combined.
- Mix Wet and Dry Ingredients: Using a fork, gradually combine the wet ingredients with the dry ingredients until a crumbly mixture forms, being careful not to overmix.
- Add Bananas: Mash the two ripe bananas slightly and fold them into the crumbly dough. Mix until a cohesive dough forms.
- Add Caramel Chips and Walnuts: Gently fold in the caramel chips and toasted walnut pieces, distributing them evenly throughout the dough.
- Scoop and Bake Cookies: Using a small ice cream scoop, portion the cookie dough onto the prepared parchment-lined sheet trays, spacing them evenly to allow for spreading.
- Bake: Bake in the preheated oven for 16-18 minutes or until the cookies feel set in the center and edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring the best texture.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- To toast walnut pieces, bake them in a dry pan over medium heat or in the oven for 5-7 minutes until fragrant.
- Do not overmix the dough to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
