Ingredients
- Ripe Bananas: (3 large, about 1 ½ cups mashed) – The star of the show! Ripe bananas are crucial for sweetness and that distinct banana flavor. The riper, the better for caramelization and a moist cookie.
- Unsalted Butter: (1 cup, 2 sticks, softened) – Provides richness, moisture, and that melt-in-your-mouth texture. Using unsalted butter allows you to control the salt content in the recipe.
- Granulated Sugar: (¾ cup) – Used for caramelizing the bananas and adding sweetness to the cookie dough.
- Brown Sugar: (¾ cup, packed) – Adds moisture, chewiness, and a molasses-like depth of flavor that complements the caramelized bananas beautifully.
- Large Eggs: (2) – Act as a binder, adding richness and structure to the cookies. They also contribute to the overall moisture and tenderness.
- Vanilla Extract: (1 teaspoon) – Enhances the sweetness and other flavors in the cookies, adding a warm, comforting aroma.
- All-Purpose Flour: (3 cups) – The base of the cookie structure, providing the necessary bulk and texture.
- Baking Soda: (1 teaspoon) – A leavening agent that helps the cookies rise and become soft and chewy.
- Salt: (½ teaspoon) – Balances the sweetness and enhances all the flavors in the cookies.
- Ground Cinnamon: (1 teaspoon) – Adds a warm, comforting spice that pairs perfectly with bananas and caramel flavors.
- Optional: Rolled Oats: (½ cup, old-fashioned or quick-cooking) – For added chewiness and texture. Oats also bring a subtle nutty flavor.
- Optional: Chocolate Chips or Chunks: (1 cup) – For those who love a chocolate-banana combination! Adds sweetness and melty chocolate goodness.
Instructions
- Caramelize the Bananas: Begin by peeling and slicing your ripe bananas into ½-inch thick rounds. In a large skillet over medium heat, melt ¼ cup of unsalted butter. Once melted, add the sliced bananas and sprinkle evenly with ¼ cup of granulated sugar. Cook for about 5-7 minutes, stirring occasionally, until the bananas are softened, golden brown, and caramelized. The sugar will melt and create a beautiful caramel sauce. Be careful not to burn them; you want them nicely browned and fragrant. Once caramelized, remove from heat and let them cool slightly.
- Prepare the Banana Mixture: In a large bowl, mash the caramelized bananas with a fork until mostly smooth, leaving some small chunks for texture if desired. Set aside to cool completely. This step is crucial; adding warm bananas to the dough can affect the cookie’s texture.
- Cream Butter and Sugars: In a separate large mixing bowl, cream together the softened unsalted butter, remaining ½ cup of granulated sugar, and packed brown sugar using an electric mixer or a whisk until light and fluffy. This process incorporates air into the butter and sugar, which is essential for a tender cookie. Creaming should take about 2-3 minutes.
- Incorporate Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the vanilla extract and the cooled mashed caramelized bananas. Mix until everything is well combined and the batter looks smooth.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, leading to consistent results in your cookies.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until you no longer see streaks of flour.
- Fold in Optional Ingredients: If using, gently fold in the rolled oats and chocolate chips or chunks until evenly distributed throughout the dough.
- Chill the Dough (Optional but Recommended): For best results and to prevent the cookies from spreading too much during baking, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or even up to 2 hours. Chilling firms up the butter in the dough, which helps the cookies hold their shape while baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper prevents sticking and makes cleanup easier.
- Scoop Dough onto Baking Sheets: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The baking time may vary slightly depending on your oven, so keep an eye on them.
- Cool on Baking Sheets: Once baked, remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up a bit and prevents them from breaking apart.
- Enjoy!: Once cooled, these Caramelized Banana Cookies are ready to be enjoyed. They are best served fresh but can also be stored in an airtight container at room temperature for up to 3-4 days.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 10g