Take a culinary trip to New Orleans with this bananas foster-inspired cookie dough! A banana-infused brown sugar cookie dough, swirled with dark rum caramel sauce and sweetened banana chips!
I’ll never forget stomping around New Orleans in hunt of bananas foster. It was late. And dark. We had already eaten beignets at Cafe du Monde. But our capacity for dessert was unmatched and we were determined.
Upon finding an open restaurant (the very fancy open restaurant), the maitre d’ smirked a little at our casual clothing and informed us that men must be wearing pants to enter the restaurant. My friend and I glanced at our husbands’ shorts, wondering who the heck wears pants in New Orleans in August.
Fortunately, the senior maitre d’ took pity on us poor, slovenly tourists and allowed us into the bar, where we were sat at a small low drinks table. No bother. Plenty of room for the flaming, table-side preparation of bananas foster!
Caramelized bananas, sweet vanilla ice cream, and an intoxicating cinnamon, dark rum caramel sauce. . . . . <insert contented sigh here>
This bananas foster-inspired cookie dough recipe uses a banana and cinnamon-infused brown sugar cookie dough base. It is then swirled with dark rum caramel sauce and sweetened banana chips.
If you want some extra decadence, then make sure you save some of that caramel sauce for drizzling on top. 😉
Cookie Dough Tips
Past health concerns with eating raw cookie dough stemmed from two ingredients: raw eggs and raw flour. This recipe omits eggs and uses heat-treated flour in order to avoid the risks associated with these ingredients.
I personally prefer to purchase my heat-treated flour from Page House, because (a) they have a well-tested process for killing 99.9% of the possible bacteria, and (b) it allows for last minute cookie dough cravings without having to heat treat the flour myself.
Do so at your own risk. Honeyville has recommended heat-treating your raw flour by toasting it. Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil and spread your flour out on the baking sheet. Bake the flour for five minutes, remove from the oven, and allow to cool completely before using in your recipe. (Using hot flour will change the texture of the cookie dough.)
If you get halfway through the cookie dough and decide you’d rather have cookies, these can be baked up! They will be much flatter, instead of thick, because of the missing eggs and smaller amount of flour. But the resulting cookies are especially good when they are fresh out of the oven and warm! Instructions are below!
Let’s connect on instagram!
Be sure to stop by my instagram on Wednesday to vote on the last edible cookie dough flavor of the week! And as always, be sure to tag me if you try out any cookie dough of your own this week. I love seeing what you guys are making!