Soft and Chewy Brown Butter Banana Cookies with Cinnamon
These tender banana cookies feature nutty brown butter and warm cinnamon for exceptional flavor depth. The mashed ripe bananas create incredibly soft, chewy cookies with a subtle fruit sweetness that complements the caramelized butter notes. Perfect for using up overripe bananas, these cookies are ideal for lunch boxes, afternoon snacks, or casual gatherings. The brown butter technique sets this version apart from standard banana cookies, creating a more complex, bakery-style treat that stays soft for days.
Ingredients
- 10 tablespoons unsalted butter
- 2 cups all-purpose flouralmond flour1:1gluten-freegluten-free
use blanched almond flour for best texture
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon kosher salt
- 1 cup granulated sugarcoconut sugar1:1refined-sugar-free
will create slightly darker cookies with caramel notes
Full guide → - granulated sugar, for rollingcoconut sugar1:1refined-sugar-free
will create slightly darker cookies with caramel notes
Full guide → - 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup very ripe bananas, mashed
Instructions
- 1
Preheat oven to specified temperature
- 2
Slice butter into pieces and brown in skillet over medium heat until golden and nutty, about 5 minutes
- 3
Transfer browned butter to bowl and freeze for 15 minutes to cool
- 4
Whisk flour, baking soda, cinnamon, and salt in medium bowl
- 5
Mix cooled brown butter with sugar on high speed for 1 minute until fluffy
- 6
Add egg yolk and vanilla, beat on high speed for 1 minute
- 7
Add mashed banana and mix until just incorporated
- 8
Add dry ingredients and mix on low speed until just combined
- 9
Line baking sheet with parchment and place sugar on plate for rolling
- 10
Roll dough into balls using cookie scoop, then roll in sugar
- 11
Arrange on 2 trays with 12 cookies each
- 12
Bake, reversing trays at 7 minute mark, until puffed
- 13
Cool on pan for 5 minutes before transferring to rack
Tips
Use very ripe bananas with brown spots for maximum sweetness and flavor in the cookies.
Don't skip the browning step - it creates nutty depth that makes these cookies special.
Cool the brown butter completely before mixing to prevent melting other ingredients.
Good to Know
Store at room temperature for 1 week, refrigerated for 2 weeks, or frozen for 3 months
Brown butter can be made in advance and cooled to room temperature before proceeding
Bring refrigerated cookies to room temperature before serving for best texture
Common Mistakes
Don't overmix after adding flour to avoid tough cookies
Cool brown butter completely to prevent melting other ingredients
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
will create slightly darker cookies with caramel notes
Full guide →FAQ
Can I use regular melted butter instead of brown butter?
Yes, but you'll miss the nutty flavor that makes these cookies special. Brown butter adds significant depth and complexity to the final taste.
How ripe should the bananas be?
Use very ripe bananas with brown spots for maximum sweetness and flavor. Overripe bananas work perfectly and mash easily.
Can I freeze the cookie dough?
Yes, roll dough into balls and freeze on a tray, then store in bags. Bake directly from frozen, adding 1-2 minutes to bake time.