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Salted Caramel Banana Shortbread
Amanda Powell
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
12
minutes
mins
Total Time
32
minutes
mins
Servings
18
cookies
Cook Mode
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Ingredients
1x
2x
3x
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.
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