Banoffee Cookies

A warm breeze drifted through the kitchen window one late summer afternoon as I stood at the counter, watching ripened bananas peek from their basket. I was craving something playful — something that combined childhood weekends with my love of baking. That moment inspired these delightful Banoffee Cookies.

The first batch filled the house with a caramel-like sweetness, the golden aroma dancing around the counters. Each bite brought tender cookie dough, a bite of banana, and a swirl of dulce de leche—like a handheld version of the beloved British Banoffee pie. My husband and kids gathered round, spoon in hand, sneaking tastes before the cookies cooled.

These cookies feel like summer afternoons in the countryside: relaxed, a bit mischievous, and absolutely comforting. They’re sweet enough to feel indulgent, but soft and homey at heart. Baking them became a gentle ritual—mashed bananas, a swirl of caramel, and the promise of buttery, chewy moments.

Let me share the recipe for Banoffee Cookies — a treat that’s nostalgic, comforting, and just a little bit cheeky.

Short Description

These Banoffee Cookies combine mashed banana, buttery dough, and luscious dulce de leche in a soft-baked, caramel-infused cookie — perfect for teatime or a cozy family treat.

Ingredients You’ll Need

For the Cookie Dough

• 1 ripe banana, mashed (about ½ cup)
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

For the Filling & Finish

• ½ cup dulce de leche or caramel sauce
• ½ cup toffee bits or chopped toasted pecans (optional)

Tools & Equipment

• Baking sheet lined with parchment paper
• Medium mixing bowl
• Small bowl for banana
• Hand mixer or wooden spoon
• Measuring cups and spoons

How To Make Banoffee Cookies

Step 1: Mash and Cream
Mash the ripe banana in a small bowl until smooth. In another bowl, cream butter and brown sugar until light and fluffy. Add banana, egg, and vanilla, mixing until even.

Step 2: Combine Dry Ingredients
Whisk flour, baking soda, and salt in a separate bowl. Gradually stir into the banana mixture until just combined—don’t overmix.

Step 3: Scoop and Fill
Using a tablespoon or small cookie scoop, portion dough onto the lined baking sheet, leaving 2 inches between. Make a small well in the centre of each.

Step 4: Add Dulce de Leche
Drop about 1 tsp of dulce de leche into each well. If using toffee bits or pecans, sprinkle on top now.

Step 5: Bake and Cool
Bake at 175°C (350°F) for 10–12 minutes, until edges are gently golden but centres look soft. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.

Serving and Pairing Suggestions

Serve these cookies with a warm cup of tea or a frothy latte to balance their caramel sweetness. They’re lovely at afternoon snack time or after-school treats.

For a playful after-dinner presentation, stack two cookies with a small dollop of whipped cream between them and a sprinkle of cinnamon on top.

Storing and Reheating Tips

Room Temperature: Keep in an airtight container for up to 3 days—dollop on extra dulce de leche before serving to revive moisture.

Freezer: Freeze baked cookies (fully cooled) in a single layer on a tray, then transfer to a sealed bag for up to 2 months.

To Enjoy: Thaw cookies at room temp; for a warm touch, microwave for 8–10 seconds.

Top Tips for Perfecting

Press a spoonful of dulce de leche into the dough well before baking to prevent overflow.

Use ripe bananas with brown spots—they add natural sweetness and moisture. Rotate the baking tray halfway through for even browning and consistent texture.

Recipe Variations

Nutty Pecan Delight: Fold chopped pecans into the dough and sprinkle more on top before baking.

Chocolate Chip Split: Drop a couple of dark chocolate chips alongside the dulce de leche for melty richness.

Coconut-Caramel Twist: Press desiccated coconut into the cookie well with the caramel.

Spiced Banana: Add ½ tsp ground cinnamon and a pinch of nutmeg to the dough for warming spice notes.

Mini Banoffee Bites: Bake smaller rounds (drop with ½ tbsp) for bite-sized treats—perfect for parties.

Estimated Nutrition Info (per cookie, yields ~18)

Calories: 180 | Protein: 2 g | Carbs: 25 g | Fats: 8 g

Frequently Asked Questions (FAQs)

1. My cookies spread too much—what happened?
Likely your butter was too soft. Chill the dough briefly before scooping to help maintain shape.

2. Can I use canned caramel instead of dulce de leche?
Yes—just spoon it in carefully. Make sure it’s thick to avoid running.

3. Can I substitute gluten-free flour?
Yes—use a 1:1 gluten-free blend. Dough may be softer; chill before baking for better shape.

4. Are Banoffee Cookies suitable for freezing?
Yes—freeze baked cookies or unbaked dough balls. Thaw and bake unbaked ones at 175°C (350°F) for 12–14 minutes.

5. How to keep the dulce de leche centre soft?
Don’t overbake. Cookies should look slightly underdone in the centre—carryover heat will set them gently.

Conclusion

These Banoffee Cookies are a cheerful twist on a classic dessert: sunny banana, creamy caramel, and the warmth of home in each bite. Making them feels like a quiet celebration—another chapter in our kitchen story.

I hope you enjoy baking and sharing them as much as I do. Snap a photo, leave a comment, or pin this recipe—nothing brightens my day more than knowing these treats are part of your family moments.