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    Home - Cookies

    Published: Dec 13, 2016 · Modified: Oct 6, 2021 by Amanda Powell · This post may contain affiliate links.

    Salted Caramel Banana Shortbread

    Jump to Recipe Print Recipe

    Melt-in-your-mouth banana shortbread with a thick slathering of salted caramel. These tasty cookies will be your new favorite!

    Fat Toad Farm goat's milk caramel makes the best topping or filling for cookies

    So I am probably the most disorganized person on the planet. But if you've been reading this blog for a while, you probably already knew that about me. Long story short, I've got gifts for you. That's all that matters, right? Well, I'm giving away a bunch of different prizes every day and you will get a chance to win one, two, or even all of them, if you are just lucky like that! (I am so not that person).

    Today, I partnered with my friends at Fat Toad Farm to give away a set of their goat's milk caramel sauce! Besides having an awesome name, Fat Toad Farm makes this incredible artisan caramel in awesome flavors like cold brew, Irish whiskey, and spicy dark chocolate. I've tried them all, and they are all incredible. I don't think I can pick a favorite, but I used two to make these salted caramel banana shortbread cookies you see here.

    Buttery, irresistible banana shortbread

    I've wanted to make banana shortbread with caramel for the longest time now. I subscribe to this snack box called graze and they have a banana cookie that you dip in caramel sauce, and it is literally my favorite thing ever. So I knew I needed to make up my own version. While theirs is dry and crisp with lots of oatiness (let's pretend that's a word), mine is buttery, and definitely softer than your normal shortbread cookie. I like that about these cookies. It almost melts in your mouth when you take a bite.

    Everyone will love salted caramel banana shortbread

    The caramel works so well with the banana, but that is obvious. Banana and caramel are a dream team together when done right. I alternated between using the vanilla bean and the cinnamon caramel. Both work really well, it just depends on if you want that added dimension that the cinnamon brings to the banana shortbread.

    You won't be able to stop eating this salted caramel banana shortbread

    To finish the cookies, I added my favorite vanilla bean fleur de sel because, who doesn't love a bit of salt with their caramel, right? These cookies are perfect for eating with a friend. Or you can give it to them as a wonderful gift. Only, instead of giving them pre-carameled, give them a small jar of caramel and instruct them to dip the cookies for a magical experience.

    There is nothing like a batch of salted caramel banana shortbread

    Since the caramel doesn't harden, I don't recommend storing them with the caramel as the cookies would stick to one another and get very, very soft. Instead, store them as-is and add caramel as you eat them, or in small batches.

    Fat Toad Farm goat's milk caramel makes the best topping or filling for cookies

    Salted Caramel Banana Shortbread

    Amanda Powell
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 12 mins
    Total Time 32 mins
    Servings 18 cookies

    Ingredients
      

    • 1 cup 2 sticks unsalted butter, room temperature
    • ⅓ cup mashed ripe banana about one small
    • ¾ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 2 ½ cups unbleached all-purpose flour
    • ½ cup almond flour
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • Fat Toad Farm caramel
    • fleur de sel or Maldon salt

    Instructions
     

    • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
    • Beat the butter and sugar together until light and fluffy. Add the banana and vanilla and beat until light in color - about a minute longer.
    • in a small bowl, mix together both types of flour, salt, and cinnamon together.
    • Add the flour mixture into the butter mixture and beat well.
    • Form into a large log using plastic wrap and freeze for about an hour.
    • Cut slices of the cookies just over ¼ inch thick and place cut side down on the baking sheets.
    • Bake for about 11 minutes on one side, flip, and bake for 1 - 2 minutes longer on the other side.
    • Leave to cool on a wire rack.
    • Top with a dollop of caramel and spread. Top with salt.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    • White Chocolate Cranberry Oatmeal Cookies

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Amy L says

      December 23, 2016 at 6:56 pm

      I follow you on Instagram https://instagram.com/aleach61/

      Reply
    2. Amy L says

      December 23, 2016 at 6:56 pm

      My favorite cookie is gingerbread with cream cheese frosting

      Reply
    3. barbg says

      December 22, 2016 at 5:08 pm

      I am following Fat Toad Farms on Instagram now. @BG19561818.

      Reply
    4. barbg says

      December 22, 2016 at 5:08 pm

      I am following you on Instagram as @BG19561818 and I do really love a good thicky creamy sweet caramel sauce. I have tried to make it myself but it never has came out right yet.

      Reply
    5. barbg says

      December 22, 2016 at 5:07 pm

      These sound so good. I don't usually put banana in my cookies but I could try it. My favorite cookie is the pecan sandies which we shape in a ball & cover with powdered sugar so we can call them Snowballs! I could eat a whole tray of those!

      Reply
    6. Veronica E says

      December 21, 2016 at 9:55 pm

      Following you on instagram - verorenee

      Reply
    7. Veronica E says

      December 21, 2016 at 9:54 pm

      Sugar cookies are my favorite holiday treat!

      Reply
    8. Sandy H says

      December 20, 2016 at 5:25 pm

      Following Fat Toad Farm on Instagram as sandyheadtke

      Reply
    9. Sandy H says

      December 20, 2016 at 5:24 pm

      following you on Instagram as sandyheadtke

      Reply
    10. Sandy H says

      December 20, 2016 at 5:24 pm

      My favorite cookie is the Butter Cookie. Will need to try it with some Fat Toad Farm Caramel.

      Reply
    11. jberry says

      December 19, 2016 at 9:51 pm

      My mom makes a duo of snickerdoodles & gingerbread, pure genius.

      Reply
    12. Annamarie V says

      December 19, 2016 at 8:25 pm

      Following Fat toad farm on Instagram avosslm

      Reply
    13. Annamarie V says

      December 19, 2016 at 8:24 pm

      following you on Instagram avosslm

      Reply
    14. Annamarie V says

      December 19, 2016 at 8:23 pm

      I have made this cookie for years and it my favorite, you make a roll out sugar cookie and cut our circles place and Andies mint in between two and bake, they are so good.

      Reply
    15. Cathy says

      December 18, 2016 at 9:30 am

      Sugar cookies are my favorite!

      Reply
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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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