Caramel Banana Bread Cookies Recipe

Caramel Banana Bread Cookies – 6 ounce banana bread cookie made from banana reduction topped with a cinnamon spiced cream cheese frosting topped with banana caramel and the best streusel! 

I saw a video of these giant banana cookies going viral — they were thick, frosted, caramel-drizzled, and selling for $15 each. The original baker @bakedsocal, made just 25 and lived in LA, which meant unless you were local and lucky, you weren’t getting one. So obviously, I had to recreate my own version of these caramel banana bread cookies that anyone could make and enjoy at home. These banana caramel cookies are chewy, soft in the center, full of warm banana bread flavor, and topped with cinnamon cream cheese frosting, a drizzle of banana caramel, and crunchy streusel. They’re dramatic, nostalgic, and ridiculously good — basically banana bread’s overachieving cousin in cookie form.

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Why You’ll Love This Recipe

Here’s why you’ll fall in love with these caramel banana bread cookies the moment you taste them:

• All the delicious flavor of banana bread, in cookie form
• Soft texture with chewy edges and a gooey center
• Layers of cinnamon cream cheese frosting, banana caramel sauce, and streusel
• Perfect for family gatherings, parties, or a sweet treat with a glass of milk
• Uses simple ingredients you probably already have
• Great way to use up ripe bananas with brown spots

Ingredients – caramel banana bread cookies

Here’s what you’ll need to make these  for a full list of ingredients, check out the recipe card below! 

• Ripe bananas – for that banana bread flavor
• Unsalted butter – used cold in the cookie dough, and melted for the streusel
• Brown sugar and white sugar – adds sweetness and that golden brown chew
• Large eggs + egg yolk – for richness and structure
• Vanilla extract – for that sweet, warm base note
• All-purpose flour – the base of the dough and streusel
• Cornstarch – keeps the cookies thick and tender
• Baking powder and baking soda – leavening for the perfect lift
• Kosher salt – balances out all the sweet flavors
• Ground cinnamon – adds warmth to the cookie, streusel, and frosting
• Cream cheese and powdered sugar – for that dreamy cinnamon frosting
• Heavy cream – makes the banana caramel sauce super silky
• Banana reduction – concentrated banana puree used in the cookie dough and caramel
• Flaky sea salt – for sprinkling over the top

Step-by-Step Instructions

Here’s exactly how to make your caramel banana bread cookies from scratch:

Banana Reduction

• Add 4 ripe bananas to a blender and blend until completely smooth. You want zero lumps so it incorporates smoothly into the dough and caramel.
• In a nonstick saucepan, melt 2 tablespoons of butter over medium heat.
• Stir in the banana puree and 3 tablespoons of brown sugar.
• Cook, stirring every minute or so, for 10–15 minutes, until thick, glossy, and caramel-colored. It should look like banana jam or apple butter.
• Spread onto a plate or tray to cool quickly. Let it come to room temperature before using.

Cookie Dough

• Start your cookie base with a buttery, flavorful dough.
• In the bowl of a stand mixer fitted with a paddle attachment, beat cold cubed butter with brown and white sugar for 3–4 minutes. Scrape the bowl halfway through. This helps the cookies bake tall and thick.
• Add the egg and mix. Scrape the bowl, then add the yolk and mix for 30 more seconds.
• Add vanilla extract and banana reduction. Mix until smooth.
• Add flour, cinnamon, salt, baking powder, baking soda, and cornstarch. Mix on low until just combined.
• Scoop dough into 6-ounce portions. Roll each dough ball in granulated sugar and place on a parchment-lined baking sheet.
• Chill for at least 30 minutes.
• Preheat oven to 350°F. Bake for 15–16 minutes, until edges are set and centers look slightly underdone.
• Let the cookies cool for about 5–10 minutes on the baking sheet, just until they’re set but not too fragile.
• Gently roll or sprinkle the cooled cookies with more granulated sugar for that signature sparkle and sweet crunch.
• Let cookies finish cooling completely on the baking sheet.

Banana Caramel Sauce

This caramel is rich, buttery, and laced with banana for a fruity, gooey finish.

• In a medium saucepan, combine 1 cup sugar, ¼ cup water, and 3 tablespoon corn syrup. Stir to moisten the sugar, then stop stirring.
• Cook over medium heat until the mixture turns a deep amber color, about 5–10 minutes.
• While it cooks, microwave ¾ cup heavy cream for 1 minute until warm.
• Remove caramel from heat. Carefully pour in the warm cream (it will bubble up), then whisk until smooth.
• Stir in vanilla, salt, and banana reduction.
• Return to low heat briefly if needed to smooth everything out. Let cool and store in a jar.

Cinnamon Streusel

Let’s make that bakery-style crumb topping everyone loves on banana cake.

• In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt.
• Add melted butter and stir until large clumps form. Don’t overmix.
• If the mixture is too sandy, gently press it together to form bigger chunks.
• Spread on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes.
• Cool completely, then break into large chunks.

Cinnamon Cream Cheese Frosting

This frosting brings it all together — sweet, spiced, and pipeable.

• In a stand mixer, beat softened butter and cream cheese for 2 minutes. Scrape down the bowl.
• Beat another 2 minutes until smooth.
• Add powdered sugar, vanilla, cinnamon, and salt. Mix on low, then increase to medium-high and beat until fluffy (2–3 more minutes).
• Chill if needed before piping.

Assembly – caramel banana bread cookies

Now it’s time to bring your cookies to life.

• Make sure cookies are completely cool.
• Pipe frosting using a Wilton 32 tip (or small star tip), starting in the center and swirling outward.
• Fill a piping bag or zip-top bag with banana caramel and drizzle over the frosting.
• Top with large streusel chunks, gently pressing them into the frosting.
• Finish with a pinch of flaky sea salt on each cookie.

Tips and Tricks

Helpful tips for making the best caramel banana bread cookies every time:

• Use bananas with brown spots for the best banana flavor.
• Don’t skip creaming the butter and sugar — it’s key to getting a thick, bakery-style cookie.
• Let the banana reduction cool completely before adding it to the dough or caramel.
• Use a light-colored pan for the caramel so you can see the color change clearly.
• Chill your frosting if it’s too soft to pipe cleanly.
• Bake one test cookie first to check baking time in your oven.

Recommended Tools

Here are the tools I used to make this recipe extra special:

• Stand mixer with paddle attachment – you can use a hand mixer, it will take a long time to cream the butters and sugars!
• Medium and small saucepans
• Cookie scoop or scale (for 6 oz portions)
• Piping bags + Wilton 32 tip
• Mixing bowls (large, medium, and small)
• Parchment paper
• Baking sheets
• Wire rack for cooling

FAQs – caramel banana bread cookies

Your cookie questions, answered:

• Can I make these smaller? Yes! Just use a smaller scoop and reduce the bake time by 2–4 minutes.
• Can I use mashed bananas instead of reduction? Technically yes, but the cookies will be much softer and more cakey. The reduction is key to chewy texture and rich flavor.
• How long does the caramel last? About 1 month in the fridge in a sealed container. Warm it up slightly before using.
• Can I freeze the cookie dough? Absolutely! Freeze dough balls on a tray, then store in a freezer bag. Bake straight from frozen, just add 1–2 minutes.

Storing and Freezing Instructions

Keep your caramel banana cookies fresh with these tips:

• Store frosted cookies in an airtight container in the fridge for up to 5 days.
• Let sit at room temperature 20–30 minutes before serving.
• Unfrosted cookies can be stored at room temp in an airtight container for 3–4 days.
• To freeze, wrap unfrosted cookies in plastic wrap, place in a freezer bag, and freeze for up to 2 months.
• Freeze caramel and frosting separately in small airtight containers and thaw overnight in the fridge.

For more recipe that are like this

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These Caramel Banana Bread Cookies are the ultimate sweet treat—perfect for a brunch spread or any time you want something indulgent! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

Don’t forget to save this recipe card and share it!  I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Caramel Banana Bread Cookies

Molly Murphy

6 ounce banana bread cookie made from banana reduction topped with a cinnamon spiced cream cheese frosting topped with banana caramel and the best streusel!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 7 Cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

Banana Reduction

• 4 ripe bananas
• 2 tablespoons unsalted butter
• 3 tablespoons light brown sugar

Cookie Dough

• 1 cup unsalted butter cold and cubed
• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• ⅓ cup banana reduction
• 1 teaspoon ground cinnamon
• ¾ teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cornstarch
• 3 cups all-purpose flour + 2 tablespoons

Banana Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt
• ¼ cup banana reduction

Cinnamon Streusel Topping

• 1¼ cups all-purpose flour
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup unsalted butter melted and cooled

Cinnamon Cream Cheese Frosting

• 4 oz cream cheese softened
• ¾ cup unsalted butter softened
• ¼ teaspoon vanilla extract
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions

 

Banana Reduction Instructions

• Add the bananas to a blender and blend until completely smooth. You want a lump-free puree so it incorporates cleanly into your dough and sauces.
  4 ripe bananas
• In a large nonstick pan, melt the butter over medium heat. Stir in the banana puree and brown sugar.
  2 tablespoons unsalted butter, 3 tablespoons light brown sugar
• Cook for about 10–15 minutes, stirring every minute or so. The mixture will go from pale yellow to deep brown and thick. You’re looking for a jammy, goopy texture — like banana jam or apple butter.
• Once thickened and glossy, remove from heat and spread the mixture onto a large plate to cool faster. Let it come to room temperature before using.

Cookie Dough Instructions

• In a stand mixer fitted with the paddle attachment, beat the cold butter with both sugars for 3–4 full minutes. Stop halfway through to scrape down the sides and bottom of the bowl. Creaming the butter and sugar fully is what helps the cookies bake tall and thick.
  1 cup unsalted butter, ¾ cup packed light brown sugar, ¾ cup granulated sugar
• Add the egg and mix on medium speed. Scrape the sides and bottom of the bowl again, then add the egg yolk. Mix for 30 more seconds.
  1 large egg, 1 egg yolk
• Add the vanilla and banana reduction and mix until fully combined.
  2 teaspoons pure vanilla extract, ⅓ cup banana reduction
• Add the flour, cinnamon, salt, baking powder, baking soda, and cornstarch. Mix on low speed until just combined. Scrape down the bowl to ensure everything is fully incorporated.
  1 teaspoon ground cinnamon, ¾ teaspoon kosher salt, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons cornstarch, 3 cups all-purpose flour + 2 tablespoons
• Scoop the dough into 6-ounce portions and place on a parchment-lined baking sheet. Chill in the fridge for at least 30 minutes, or until firm. (While the dough chills, prepare the caramel and streusel.)
• Preheat the oven to 350°F. Roll the top and the sides of the cookie ball in granulated. Bake the chilled dough balls for 15–16 minutes, until the edges are set and the centers are puffed and slightly underdone.
• Let the cookies cool for about 5–10 minutes on the baking sheet, just until they’re set but not too fragile.
• Gently roll or sprinkle the cooled cookies with more granulated sugar for that signature sparkle and sweet crunch.
• Let the cookies finish cooling on the baking sheet. They’ll finish baking as they rest, which helps keep the centers soft and chewy.

Banana Caramel Sauce Instructions

• In a medium, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten all the sugar, then stop stirring completely.
  1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
• Set the pan over medium heat and cook undisturbed for 5–10 minutes. The mixture will go from clear to golden to deep amber. Meanwhile, warm the heavy cream in the microwave for about 1 minute.
• Once the caramel reaches a rich amber color (like honey or copper), immediately remove from heat. Slowly pour in the warm cream — it will bubble up rapidly, so pour carefully and whisk as you go.
  ¾ cup heavy cream
• Once bubbling calms, whisk until smooth. Stir in the vanilla, salt, and banana reduction. Return to low heat briefly if needed to smooth everything out.
  2 teaspoons pure vanilla extract, 1 teaspoon kosher salt, ¼ cup banana reduction
• Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Store leftovers in the fridge for up to a week and warm before using.

Cinnamon Streusel Instructions

• In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
  1¼ cups all-purpose flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1½ teaspoons ground cinnamon, ¼ teaspoon kosher salt
• Pour in the melted butter and mix with a fork or spatula until large clumps form. Don’t overmix — you want rough, crumbly pieces, not a dough.
  ½ cup unsalted butter
• If it looks too fine or sandy, gently squeeze parts together with your hands to form bigger clusters.
• Spread on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes, until golden and set.
• Let cool completely, then break into large pieces.

Cream Cheese Frosting Instructions

• In the bowl of an electric mixer, beat the softened butter and cream cheese together on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
  4 oz cream cheese, ¾ cup unsalted butter
• With the mixer on low, add the powdered sugar, followed by the vanilla, cinnamon, and salt. Mix just until combined.
  ¼ teaspoon vanilla extract, 3 cups powdered sugar, 1 teaspoon ground cinnamon, Pinch of salt
• Increase the speed to medium-high and beat for 2–3 more minutes until light and fluffy. If the frosting feels too soft to pipe, chill it for 10–15 minutes.

Assembly

• Make sure your cookies are completely cool. If they’re even a little warm, the frosting and caramel will slide off.
• Fill a piping bag fitted with a Wilton 32 tip (or another small star tip) with the cream cheese frosting. Pipe a tight swirl starting in the center of each cookie and working outward.
• Fill a second piping bag or zip-top bag with banana caramel. Snip the tip and drizzle a zigzag across the frosting.
• Gently press a few big chunks of streusel into the frosting on each cookie. Try to get a good mix of big and small bits for texture.
• Finish with a pinch of flaky sea salt on each cookie to balance the sweetness and make the flavors pop.

Keyword banana bread, cookies, caramel, bakery size

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