Brown Butter Toffee Banana Bread Cookies
These Brown Butter Toffee Banana Bread Cookies combine rich brown butter, ripe bananas, milk chocolate, and crunchy toffee bits for the ultimate soft and chewy treat. Perfect for easy baking recipes, banana dessert lovers, and cozy homemade cookies, this sweet twist on classic banana bread is packed with warm, caramelized flavor.
How to Ripen Bananas in 20 Minutes?!
Add an egg yolk to your mashed banana! While it doesn’t have the exact same sweetness as a truly ripened banana, adding an egg yolk will introduce amylase – an enzyme that breaks down starches into simple sugars, which is part of why bananas become sweeter as they ripen.
Why did my toffee separate (butter splitting from sugar)?
This usually happens if the heat is too high or the mixture isn’t stirred consistently. Keep the heat medium and stir gently but constantly until everything is fully combined.
What temperature should toffee reach?
Toffee should cook to about 300°F (hard crack stage). Using a candy thermometer helps ensure the right texture.
Can I make toffee without a thermometer?
Yes—look for a deep amber color and test by dropping a small amount into cold water; it should harden immediately and snap.
Why is my toffee chewy instead of crunchy?
It likely didn’t reach the proper temperature. Undercooking prevents it from setting into that crisp, brittle texture.
Why did my toffee taste burnt?
Toffee can go from perfectly cooked to burnt quickly. Once it turns a rich amber color, remove it from heat right away.
Bake with me!
Brown Butter Toffee Banana Bread Cookies
Ingredients
for the homemade toffee:
- 1 stick (1/2 cup) unsalted butter
- 1 cup light brown sugar
- 1 teaspoon fine sea salt
for the banana bread cookie dough:
- 1 banana ripen or unripened
- 1 egg yolk
- 2 sticks (1 cup) unsalted butter
- 1 teaspoon ground cinnamon
- 1 cup dark brown sugar or light brown sugar
- 1/4 cup granulated cane sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 teaspoon espresso or strongly brewed coffee
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 cups all purpose flour
- 3/4 cup chopped dark chocolate divided, or milk chocolate
for the dried banana florals:
- 1 banana unripened
- 1 teaspoon olive oil or any neutral oil
Instructions
To brown the butter:
- In a large saucepan over medium high heat, add the butter. Stir until melted, then reduce heat to Medium to continue stirring until butter has browned, about 3-4 minutes. The butter will have brown specks at the bottom and smell nutty. Remove from heat and pour into a shallow, heat-safe bowl, stir in the ground cinnamon, then cool in the fridge 20-30 minutes.
To prep the banana bread cookie dough:
- If your banana is not ripened, mash the banana and egg yolk together in a small bowl. Set aside for 20 minutes. If the banana is ripened, you can skip this step.
To make the toffee:
- Line a sheet pan with parchment paper. Set aside.
- Add the butter to a heavy-bottom, medium saucepan over medium high heat. Stir until melted. Reduce heat to medium, then add in the brown sugar and salt. Whisk vigorously for 1 minutes, until smooth.
- Add a candy thermometer and stir consistently, including the sides, until it bubbles and thickens. The toffee should reach 295F to 300F when done, about 8-10 minutes total. Immediately pour on the prepared pan and spread out with the back of a spoon to 1/4″ thick. Let cool 20 minutes, or until hardened. Use the back of a spoon or kitchen mallet to break up into tiny pieces.
To make the banana bread cookie dough:
- Either in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, granulated sugar, and brown butter-cinnamon mixture. Beat for 1 minute.
- Add the egg, vanilla, espresso, fine sea salt, and baking soda.
- If using an unripened banana, add 1/3 cup of the mashed banana-egg yolk mixture. If using a ripened banana, mash very finely and add 1/3 cup of the mashed banana as well as the whole egg yolk to the bowl.
- Mix the wet ingredients until well combined.
- Add the flour and mix just until most of the flour is incorporated.
- Add 1/2 cup chopped chocolate and 1/2 cup toffee bits. Fold together until well distributed. Place the bowl in the fridge to chill 1 hour.
- Preheat oven to 350F. Line 1-2 sheet pans with parchment paper.
- Using 2 tablespoons dough per cookie, evenly distribute on the prepared pans. Top each with the remaining chopped chocolate and additional toffee bits.
- Bake for 12-15 minutes, until centers are set and edges are browned. Remove from oven to gently bang on the stovetop 2-3 times to interrupt the baking process. Let cool on the pan 10 minutes before transferring with a spatula to a wire rack to cool completely.
To make the dried banana florals:
- Use a small kitchen knife or butter knife to create little indents in an unripened banana. Once you have your floral shape, thinly slice to 1/8″ thick. Grease a sheet pan lined with parchment paper with the oil. Evenly distribute the banana florals to dehydrate at 175F for 3-4 hours.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
