Caramelized Banana Cookies

If you’ve got overripe bananas sitting on your counter, forget the usual banana bread—it’s time to level up with these Caramelized Banana Cookies!

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These soft, chewy cookies are packed with deep caramelized banana flavor, warm brown sugar, and a hint of cinnamon. Whether you add chocolate chips or nuts, these cookies are pure comfort in every bite.

Why You’ll Love These Cookies
✔ Caramelized Bananas = Intense Flavor – Cooking the bananas with butter and brown sugar brings out their natural sweetness and caramel notes.
✔ Soft & Chewy Texture – Thanks to mashed bananas and the perfect balance of butter and sugar.
✔ Easy to Make – No fancy ingredients, just a simple one-bowl cookie dough with minimal chill time.

How to Make Caramelized Banana Cookies
1. Caramelize the Bananas – Cook mashed overripe bananas with butter and brown sugar until thick and golden. Let cool.
2. Mix the Dough – Cream butter and sugars, then mix in egg, vanilla, and cooled caramelized bananas.
3. Combine & Fold – Stir in flour, baking soda, baking powder, salt, and cinnamon, then fold in chocolate chips or nuts.
4. Scoop & Bake – Drop spoonfuls onto a baking sheet, flatten slightly, and bake at 350°F (175°C) for 10-12 minutes until golden brown.
5. Cool & Enjoy – Let them rest before digging in (or don’t—we won’t judge!).

Pro Tips for the Best Banana Cookies
✔ Chill the dough for chewier cookies.
✔ Add flaky sea salt on top before baking for extra caramel depth.
✔ Use high-quality chocolate chips for an extra indulgent touch.

These easy banana cookies are perfect for using up ripe bananas in a new, delicious way. They’re buttery, soft, and loaded with caramel goodness—a must-try for any banana lover!

Ingredients

Yields: ~24 cookies

For the caramelized bananas:

1 tablespoon unsalted butter
2 tablespoons brown sugar
2 overripe bananas, mashed

For the Cookie Dough

½ cup (113g) unsalted butter, softened
¾ cup (150g) brown sugar
¼ cup (50g) granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional but recommended)
1 cup chocolate chips or chopped nuts (optional)

Directions

Caramelizing the Bananas

Melt 1 tablespoon of butter in a non-stick pan over medium heat.
Stir in 2 tablespoons of brown sugar until it starts to dissolve.
Add mashed bananas and stir gently to coat them in the caramel mixture.
Cook for 3-5 minutes, stirring occasionally, until the mixture thickens and smells caramel-like.
Remove from heat and let it cool to room temperature before using.

Making the Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugars (brown and granulated) in a large bowl until light and fluffy (about 2 minutes).
Mix in egg and vanilla until combined.
Stir in the cooled caramelized bananas (make sure they aren’t hot, or they’ll melt the butter).
Whisk dry ingredients (flour, baking soda, baking powder, salt, and cinnamon) in a separate bowl.
Gradually mix the dry ingredients into the wet ingredients until just combined. If using chocolate chips or nuts, fold them in.
Scoop dough (about 1.5 tablespoons per cookie) onto the baking sheet, spacing them 2 inches apart. Flatten dough slightly as banana cookies don’t spread too much.
Bake for 10-12 minutes, or until edges are golden brown and the centers look set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes before baking if you want a chewier cookie.

Based on how much your banana mixture reduces down to, there may be more or less liquid present when you add it to the dough. So if the dough is too wet or sticky, add some more flour, a little goes a long way!

If you like a stronger caramel flavor, add a tiny splash of vanilla while caramelizing the bananas.

A sprinkle of flaky sea salt on top before baking enhances the caramel notes.

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