Caramel Banana Bread Cookies Recipe
If you’re always torn between your love for moist banana bread and your craving for chewy cookies, let me introduce you to the Caramel Banana Bread Cookies Recipe—the absolute best of both worlds! These cookies are soft and cake-like, packed with sweet banana flavor, cozy spices, gooey caramel bits, and just a hint of crunch from nuts. It’s the kind of treat that feels comforting and familiar, yet exciting with every bite. Whether you’re baking for family, sharing with friends, or just sneaking one by yourself, this recipe will instantly become your go-to for making any day a little sweeter.
Ingredients You’ll Need
This Caramel Banana Bread Cookies Recipe uses simple, pantry-friendly ingredients, but each one plays its part in making the cookies irresistibly tender, flavorful, and golden. Let’s take a closer look at what you’ll need and why it matters!
- Unsalted Butter (1/2 cup, softened): Gives the cookies their rich, melt-in-your-mouth texture and helps the sugars blend flawlessly.
- Light Brown Sugar (1/2 cup, packed): Adds caramel notes and moisture for a soft, almost fudgy crumb.
- Granulated Sugar (1/4 cup): Balances the sweetness and gives those golden, lightly crisp edges.
- Large Egg (1): Provides structure and helps the cookies puff up beautifully.
- Mashed Ripe Banana (1/2 cup, about 1 medium): The star of the show—brings plenty of flavor, natural sweetness, and a cake-like softness.
- Vanilla Extract (1 teaspoon): Enhances the banana and caramel, making every bite warm and inviting.
- All-Purpose Flour (1 1/2 cups): Forms the foundation for the chewy, yet tender cookie structure.
- Baking Soda (1/2 teaspoon): Helps the cookies rise, so they stay light and soft instead of dense.
- Salt (1/2 teaspoon): Balances all the sweet, amplifying the complex flavors.
- Ground Cinnamon (1/2 teaspoon): Adds cozy warmth, complementing the banana and caramel beautifully.
- Nutmeg (1/4 teaspoon): Lends a subtle nutty spice that makes these cookies unforgettable.
- Chopped Walnuts or Pecans (1/2 cup, optional): For a bit of crunch and that classic banana bread feel; totally up to you.
- Caramel Chips or Chopped Soft Caramels (3/4 cup): These are the secret to gooey, melty pockets of caramel in every bite.
How to Make Caramel Banana Bread Cookies Recipe
Step 1: Prep That Oven and Pans
First things first—preheat your oven to 350°F so it’s nice and hot by the time your dough is ready. Line two baking sheets with parchment paper (trust me, this makes cleanup a breeze and keeps the cookies from sticking).
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream the softened unsalted butter with the packed light brown sugar and granulated sugar until the mixture is light, fluffy, and looks a bit like smooth peanut butter. This step is important for texture, so give it a good two to three minutes!
Step 3: Add the Egg, Banana, and Vanilla
Beat in the egg, mashed ripe banana, and vanilla extract until everything is irresistibly creamy and combined. Don’t worry if the mixture looks a little curdled—once you add the dry ingredients, it’ll smooth itself out.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg. This ensures the leaveners and spices are evenly distributed, so you don’t get any surprises!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet, stirring just until no flour streaks remain. Over-mixing can make the cookies tough, so gentle is the name of the game here.
Step 6: Fold in Caramel and Nuts
Now for the fun part—fold in your caramel chips (or chopped soft caramels) and nuts, if you’re using them. For an extra gooey touch, you can set aside a handful of caramel chips to press into the tops of the cookies right before they go in the oven.
Step 7: Scoop and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, making sure to space them about 2 inches apart—these cookies like a little room to breathe! Bake for 10 to 12 minutes, until the edges are golden and the centers are just set.
Step 8: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes—this lets them firm up just enough—then transfer to a wire rack to cool completely (if you can wait that long!). The result? A batch of slightly puffy, incredibly soft cookies with that signature banana bread vibe and dreamy caramel pockets throughout.
How to Serve Caramel Banana Bread Cookies Recipe
Garnishes
For a gorgeous finish, sprinkle a little flaky sea salt over the freshly baked cookies—the salty contrast makes the caramel really pop! You can also dust them lightly with powdered sugar, or drizzle extra caramel sauce for an indulgent touch.
Side Dishes
These cookies are pretty spectacular with a cold glass of milk or a mug of cinnamon-spiced coffee. If you’re entertaining, pair them with fresh fruit or a scoop of vanilla bean ice cream for dessert that feels straight out of your favorite bakery.
Creative Ways to Present
Stack these cookies high on a vintage cake stand, or bundle them up in cute gift bags tied with ribbon for the ultimate homemade gift. For parties, try sandwiching a little scoop of vanilla ice cream between two cookies—mini ice cream sammies, anyone?
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Caramel Banana Bread Cookies in an airtight container at room temperature. They stay soft and fresh for up to four days—though they tend to disappear much faster!
Freezing
Want to bake ahead? These cookies freeze beautifully. Just layer them between sheets of wax paper in an airtight container or freezer bag, and freeze for up to two months. Thaw at room temperature when you’re ready to treat yourself.
Reheating
If you love that melty caramel and fresh-baked feel, pop a cookie in the microwave for 10–15 seconds. That quick heat brings them right back to gooey, just-from-the-oven perfection.
FAQs
Can I use overripe bananas for this Caramel Banana Bread Cookies Recipe?
Absolutely! In fact, the riper the banana, the sweeter and more flavorful your cookies will be. Don’t toss those spotty bananas—they’re perfect for baking!
Can I make these cookies nut-free?
You bet! Simply leave out the walnuts or pecans and the Caramel Banana Bread Cookies Recipe will still be ridiculously delicious and totally nut-free.
What if I don’t have caramel chips?
No worries at all. You can chop up soft caramels or even toss in butterscotch chips as a substitute—the end result will still be heavenly.
How do I keep the cookies from sticking to the pan?
Using parchment paper is your best friend here. It prevents sticking and helps your cookies bake evenly and release easily every time.
Can I double this Caramel Banana Bread Cookies Recipe?
Yes, it’s easy to double the batch. Just make sure to mix everything in a large enough bowl and bake in multiple batches so the cookies have space to spread.
Final Thoughts
If you’ve been looking for a way to add some excitement to your cookie jar, your search is over! This Caramel Banana Bread Cookies Recipe brings together the beloved flavors of banana bread and the irresistible chew of cookies, all in one easy, joy-filled bake. Trust me—once you’ve tried them, you’ll be coming back for another batch soon. Happy baking, my friend!
Print
Caramel Banana Bread Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of banana bread and gooey caramel with these soft and cake-like Caramel Banana Bread Cookies. Perfect for a sweet treat or snack!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 1 teaspoon vanilla extract
Additional:
- 1/2 cup chopped walnuts or pecans (optional)
- 3/4 cup caramel chips or chopped soft caramels
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix Wet Ingredients: Cream butter and sugars, beat in egg, banana, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet mix.
- Add Mix-Ins: Fold in caramel chips and nuts if using.
- Bake: Scoop dough onto sheets, bake for 10-12 minutes until edges are golden.
- Cool and Serve: Cool on pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
- For extra gooey caramel, press a few additional caramel chips on top before baking.
- These cookies are soft and cake-like, similar to banana bread in texture.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
