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!
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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!
mikaela | wyldflour
1 Pint
Serves 4
A banana-infused brown sugar cookie dough base, swirled with banana chips, cinnamon chips, and dark rum caramel sauce.
30 minPrep Time
30 minTotal Time
Save RecipeIngredients
- 1/4 cup salted butter (4 Tablespoons)
- 1 cup light brown sugar, packed
- 1 teaspoon salt (add 1/2 teaspoon if butter is unsalted)
- 1/2 cup half and half
- 1/2 tablespoon pure vanilla extract
- 1 tablespoons dark rum
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup mashed yellow-just about to brown banana (~1/2 banana)
- 1/2 cup light brown sugar, packed
- 1/4 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3/4 - 1 cup heat-treated all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup sweetened banana chips, chopped
- 2 tablespoons cinnamon chips
- 2 tablespoons dark rum caramel sauce
Instructions
- Make caramel sauce! Melt butter in a small saucepan over medium heat. Add half-and-half, salt, vanilla, dark rum, and brown sugar. Bring to a rolling boil, stirring constantly. As soon as the top is foamy bubbling, drop the heat to low and simmer/bubble for 8 minutes, at which point it will be less watery and slightly thickened. Remove from heat and let cool. (It will continue to thicken as it cools.) This caramel sauce can be stored in an airtight container in the refrigerator and re-heated in the microwave whenever you're going to use it. This recipe will make about 1 cup caramel sauce.
- Let your butter come to room temperature. (Important: Do not melt your butter. This will result in a greasy cookie dough.)
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter and mashed banana together in a medium-sized mixing bowl. Add brown sugar and sugar and beat until well-combined. Add vanilla extract and mix until just incorporated. Mix in salt and baking powder. (If you home heat-treated your flour, be sure it is 100% cool or it will change the texture.) Mix in 3/4 cup flour and then add a tablespoon at a time until you get the texture you want. (Everyone's will vary a little bit, based on how mushy their banana is!)
- Stir in banana chips and cinnamon chips! Drizzle the caramel sauce over the dough and then use a spatula to fold the caramel sauce through the dough--just until it is swirled through the dough. (You don't need to fully mix it in.)
- Store leftover cookie dough in an airtight container in the refrigerator for up to one week and in the freezer for up to one month.
- Want cookies? Remove the cookie dough from the fridge and let come to room temperature (about 1 hour). Line a baking sheet with parchment paper and bake small 2-tablespoon sized scoops of dough at 375 degrees Fahrenheit for 7-10 minutes. Let the cookies cool and set on the pan.
Notes
DISCLAIMER: The FDA has released information regarding the dangers of raw flour. Luckily, Page House sells a heat-treated flour that is safe to eat. Alternatively, you can heat treat flour in your oven, as described above. Please make sure you are using heat-treated flour so that you can enjoy cookie dough worry-free!
Check out our other edible cookie dough recipes!
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