These Bananas Foster Cookies are RIDICULOUSLY GOOD! Soft banana cookies, loaded with white chocolate and drizzled with Brown Sugar Rum sauce! If you love the classic dessert (or even if you don’t) you will fall in love with these cookies. You can absolutely leave out the rum and they will be just as good!
- Approachable and Easy! Cookies shouldn’t be hard to make and this cookie recipe is no exception. Soft banana cookies loaded with white chocolate chips and subtle rum flavor. I am not the biggest fan of the flavor of alcohol, especially in my desserts, so while this recipe includes rum, it just adds depth without being boozy.
- Fancy Without Being Difficult! Bananas Foster feels like a fancy and nostalgic dessert. While it actually is pretty easy to make, cookies are even easier!
- Delicious! You have all the flavors of the classic: bananas, white chocolate (for the ice cream), and rum sauce (the icing drizzle)!
What Is Bananas Foster?
Bananas Foster is a dessert made popular in New Orleans made by sautéing bananas in butter, cinnamon, and sugar and then adding in rum and flambéing to cook the alcohol out (while leaving flavor) and drizzling it all over vanilla ice cream.
- Butter: I use salted butter in this recipe, but you can always use unsalted if that’s what you have on-hand or prefer.
- Light brown sugar: Using all brown sugar in this recipe adds a little more depth to the flavor while also imparting more moisture to make them soft.
- Eggs. I use large sized eggs in this cookie recipe.
- Flavor Makers: Vanilla extract solely OR 1 teaspoon vanilla extract + 1 teaspoon rum extract to really amp up the rum flavor profile to mimic Bananas Foster.
- Bananas: Use 2 small bananas, or 1 large banana in this recipe. Make sure the bananas are ripe! Ripe bananas are extra sweet.
- Dry Ingredients: Baking soda, cornstarch, kosher salt, and all purpose flour
- White chocolate chips. White chocolate chips are the element of the cookie that will give you that vanilla ice cream flavor that makes up Bananas Foster. If you don’t like white chocolate you can omit these.
- Icing: Butter, light brown sugar, milk, powdered sugar, and rum! You can omit rum if you don’t like it, or you can use rum extract instead.
Tips and Tricks
- Sometimes adding mashed bananas to cookie recipes can give the cookie a cakey texture. This recipe avoids that, but to make sure to prevent that from happening is to use 2 small bananas or 1 large. Adding too much banana can cause this. The measured amount of mashed banana isn’t that important here.
- Once the cookies are done baking, allow them to cool on the baking sheet for about 3 minutes before transferring to a wire rack to cool. This will allow the heat from the baking sheet to bake them a little longer without overdoing it.
- You can omit the white chocolate if you really don’t prefer it. I know a lot of people who don’t like white chocolate (crazy!)
How To Store
Store airtight at room temperature for up to 3 days for best freshness. You can freeze these cookies for up to 2 months as well. Thaw at room temperature.
More Banana Recipes You Might Like
Print
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These banana cookies include all the flavors of classic bananas foster, but easy to make and totally approachable!
Ingredients
Scale
- Cookies
- 1/2 cup butter, room temperature
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract OR 1 teaspoon vanilla extract + 1 teaspoon rum extract
- 2 large ripe bananas, mashed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 1/2 cups white chocolate chips
- Icing
- 3 tablespoons butter
- 1 cup light brown sugar
- 1/4 cup milk
- 2 teaspoons rum, to strength desired
- 1 cup powdered sugar
Instructions
- Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with paddle attachment mix the butter and sugar together on medium speed for 2 minutes. Add in the eggs and vanilla and mix until smooth, scraping sides of the bowl as necessary. Add in the mashed bananas, cinnamon, baking soda, cornstarch and salt and mix on medium speed until incorporated.
- Turn the mixer to low speed and add in the flour, mixing until just combined.
- Stir in the white chocolate chips.
- Using a large (3- tablespoon) cookie scoop, drop dough onto the prepared baking sheet 2- inches apart. Bake for 9-11 minutes until edges are golden and tops are just set.
- Allow the cookies to cool on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool completely.
- Icing: In a small saucepan combine butter, brown sugar and milk over medium heat. Bring the mixture to a boil, stirring frequently and boil for 2 minutes.
- Remove saucepan from heat and whisk in the rum and powdered sugar until no lumps remain. Cool the icing for about 5 minutes until it thickens slightly, stirring occasionally. Drizzle as much or as little onto cookies as you like. Allow icing to set.
Notes
Store airtight at room temperature for up to 3 days.
just made the dough and it is really liquid- more like cupcake batter~ i put in fridge to chill- hopefully will firm up so that I can scoop!
Just made these (3 small bananas) and it came out amazing! I went all out with at least 2 tsp of rum 🙂 Thanks for the recipe!
Amazing idea! I can’t wait to try it! can I use banana extract instead?
sure!
These look amazing! love this! Thanks for a great idea
Hi, Shelly,
These look yummy. And I can always use another ripe-banana recipe, since my family purposefully doesn’t eat the bananas I buy, in the hopes that after they go bad, I will make something with them. But I have a question: could I use rum extract instead of actual rum in the frosting? Thanks!
absolutely! Just use a little less 🙂
As if the banana cookies studded with white chocolate chips weren’t enough, the brown sugar rum drizzle puts these over the top! Thanks for the recipe!
These are on my list!! The rum in the frosting, what kind did you use?
Don’t tell my husband but I used his Zacapa 🙂
These are some seriously decadent looking cookies, Shelly! I love the look of that drizzle!!!
The recipe says butter egg OR bananas baking soda. I assume it should say AND
Ahh yes, it should actually read 2 teaspoons vanilla extract OR 1 teaspoon vanilla extract + 1 teaspoon rum extract.
They put the “OR” in the wrong place. It’s really just to differentiate using 2 tsp vanilla or 1 tsp vanilla and 1 tsp rum extract.
I will let them know! Thanks!!
You had me at “brown sugar rum drizzle”. OMG!!