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.
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.
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.
- 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.
The second most effortless part of this cookie is mashing the bananas so you can add them 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.
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.
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.
Banana Pecan Cookies with Caramel Sea Salt ChipsBarbara Hall
- 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
- 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.