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    Home » Cookies

    Banana Pecan Cookies with Caramel Sea Salt Chips

    Published: Aug 11, 2021 · Modified: Sep 30, 2022 by Barbara · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    My first thought for this cookie was to use some special pecans that I had in the freezer. I honestly didn't know that there were different varieties of pecans in the world. Well, I soon got an education.

    Banana Pecan with Caramel stacked on a plate.

    I have a long-time friend from Georgia who told me there are different kinds. I can hear her saying, Barbara, there are different kinds, for heaven's sake. LOL, it is all in fun. Susie was kind enough to send me three different varieties, Elliott, Stuart, and Desirable, Check out if these trees will grow in your backyard.

    I have several cookie recipes that use pecans like; Breakfast Coffee Cake Cookies and Chunky Chocolate with Cherry and Pecans Cookies. You can also search for pecans and come up with quite a variety.

    My second favorite find was Caramel Sea Salt Chips by Hershey's. What a wonderful find. Bananas and caramel are perfect for each other, and the taste is fantastic. I used ripe yellow bananas, not brown or green.

    Ingredients

    • ½ cup Butter unsalted
    • ½ cup Light brown sugar
    • ½ cup Sugar white 
    • ¾ cup Bananas, mashed about 2
    • ½ cup Sour cream
    • 1 Egg
    • 1 tsp Vanilla Extract
    • 2 ¾ cups All-purpose flour 
    • ½ tsp Sea Salt
    • 1 tsp Baking powder
    • ⅔ cup Pecans
    • ⅔ cup Caramel Chips

    Making Banana Pecan Cookies

    Pecans are easy to chop up into small pieces. However, when you purchase pecans already chopped, they tend to lose their flavor a little, so I try and get whole ones and chop them myself.

    Chopping up pecans with a sharp knife.

    The second most effortless part of this cookie is mashing the bananas so you can add them to the cookie dough.

    Mashing up bananas to add to the cookie dough.

    Next, weigh out the sugars and set them aside. You also want to weigh out the flour, baking powder, salt in another bowl and run a whisk through to blend.

    Next, on the stove, heat the butter on medium heat and continue to stir until the butter becomes an amber color, and it should smell nutty. Take the butter off the heat and add both sugars, and stir. Let it cool for about 5 minutes, then add it to a mixer bowl.

    Brown butter stage 3 is still heated till you can smell a nutty smell, and it gets a light brown color.

    Let the butter-sugar mixture cool before adding the vanilla extract and the egg. You do not want scrambled eggs in your cookie dough. 🙂

    Next, add the sour cream, bananas, caramel sea salt chips, chopped pecans, and mix until the sour cream and bananas are incorporated.

    Take the bowl off the mixer and fold the flour mixture into the wet ingredients. The cookie dough will be soft. Cover and refrigerate for 30 minutes.

    Finish Banana Pecan Cookies with Carmel Sea Salt Chips cooling on a rack.

    Using a medium cookie scooper, add twelve mounds to a parchment-lined cookie sheet pan and bake at 350° for 11-13 minutes. You want a little brown around the bottom edge before pulling them out of the oven and moving them to a cooling rack.

    Recipe

    Banana Pecan with Caramel stacked on a plate.

    Banana Pecan Cookies with Caramel Sea Salt Chips

    Barbara Hall
    These caramel chips with sea salt are fantastic together. Add the pecans and you have a cookie that you keep going back for more.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 22 minutes mins
    Chill 1 hour hr
    Total Time 1 hour hr 37 minutes mins
    Course Cookies, Nuts
    Cuisine American
    Servings 24 cookies
    Calories 180 kcal

    Ingredients
     

    • ½ cup (113.5 g) Butter unsalted
    • ½ cup (106 g) Light brown sugar
    • ½ cup (99 g) Sugar white
    • ¾ cup (112.5 g) Bananas, mashed about 2
    • ½ cup (115 g) Sour cream
    • 1 (1) Egg
    • 1 teaspoon (1 teaspoon) Vanilla Extract
    • 2 ¾ cups (330 g) All-purpose flour
    • ½ teaspoon (0.25 teaspoon) Sea Salt
    • 1 teaspoon (1 teaspoon) Baking powder
    • ⅔ cup (66 g) Pecans
    • ⅔ cup (194.67 g) Caramel Chips

    Instructions
     

    • Weigh or measure the sugars into one bowl and set aside. Weigh or measure the flour, baking powder, and salt running a whisk through to blend. Set the dry ingredients aside also. Take the bananas and using a fork smash them till they are one big lump at the bottom of the bowl. The pecans you can purchase either already chopped or get whole fresh ones and chop them yourself.
    • Heat the butter on the stove till melted over medium heat and stir till it starts to clear and get frothy. Continue stirring till the clear butter starts to get an amber color and has a nutty smell. Just don't burn the butter. Take the butter off the heat and add both the white and light brown sugar to the brown butter. Let it cool for about 5 minutes then add to a mixer bowl to finish cooling.
    • I take a small bowl and add the egg and vanilla extract and beat with a fork till incorporated. Turn the mixer on and let the paddle turn the butter-sugar mixture until it cools. Make sure your butter has cooled some before adding the egg and vanilla extract mixture. Next, add the sour cream and bananas and incorporate them. Add the Caramel Chip and the chopped pecans.
    • Take the bowl off the stand and fold in the flour mixture. The cookie dough will be soft. Cover loosely with plastic wrap and place in the refrigerator for 30 minutes to an hour.
    • Preheat the oven to 350° and line your cookie baking pans with parchment paper. Using a medium cookie scoop, I put 12 scoops to a pan—Bake for 11-13 minutes watching for the outside bottom of the cookie to turn slightly brown. Move them to a cooling rack to cool.

    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 67mgPotassium: 74mgFiber: 1gSugar: 14gVitamin A: 165IUVitamin C: 1mgCalcium: 34mgIron: 1mg
    Keyword banana pecan cookies, caramel and sea salt cookies
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results? My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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