Bananas Foster is already an indulgent dessert—ripe bananas caramelized with butter, brown sugar, cinnamon, and a splash of dark rum, often flambéed for dramatic flair. But what happens when you take that classic New Orleans treat and turn it into a warm, gooey cookie?

That’s exactly what Bake It Fat and Weird decided to find out in their Bananas Foster Cookie experiment—and let’s just say, this one landed in their Top Five Creations of All Time.

Turning a Dessert into a Cookie

The star of this recipe is, of course, the bananas foster mixture. The team starts by melting butter, brown sugar, and ground cinnamon together over low heat until smooth and glossy. Sliced bananas get tossed into the caramel sauce along with dark rum—and yes, they actually flambé it (carefully!) for that authentic bananas foster flavor.

Once the flames die down, the banana mixture cools slightly before getting folded into a banana-flavored cookie dough made with caramel bits, Heath toffee bits, and crunchy pecans.

Stuffed for Maximum Flavor

Instead of just mixing everything in, the team takes a more decadent approach—stuffing the dough with the banana foster mixture so every bite bursts with warm, boozy banana filling. The rest of the mixture gets drizzled on top before baking for an extra caramelized finish.

The result? A soft, chewy cookie with a gooey center, notes of cinnamon and rum, and just enough crunch from the pecans to keep things interesting.

Bananas Foster Cookie Recipe

Cookie Dough Ingredients (grams)

• 91 g butter

• 91 g shortening

• 178 g granulated sugar

• 97 g brown sugar

• 405 g flour

• 6 g baking powder

• 6 g cornstarch

• 3 g salt

• 15 g banana powder

• 87 g eggs

• 5 g vanilla extract

• 6 g vegetable oil

Mix-Ins

• 113 g caramel bits

• 56 g toffee bits

Core

• Mashed bananas foster mixture (recipe above)

Directions
1. Cream Butter & Sugars – Beat butter, shortening, granulated sugar, and brown sugar until light and fluffy.
2. Add Wet Ingredients – Mix in eggs, vanilla, and vegetable oil until fully combined.
3. Dry Ingredients – Add cornstarch, baking powder, and salt. Mix well.
4. Add Flour – Gradually mix in flour until dough forms.
5. Mix-Ins – Fold in caramel bits and toffee bits.
6. Shape – Portion into 5 oz balls.
7. Optional Filling – For stuffed cookies, form a cup with the dough, add a spoonful of mashed bananas foster, and seal.
8. Chill – Refrigerate or freeze for 1–2 hours.
9. Bake – Preheat oven to 400°F (204°C). Bake for 14–16 minutes, until golden brown.
10. Finish & Enjoy – Let cool for 10 minutes, drizzle with leftover bananas foster syrup, and serve.

Taste Test & Ratings

After the bake, the cookies were still warm when they dug in. The verdict?

• Flavor: “Very true to bananas foster.”

• Texture: Soft and rich, with some slight banana chunkiness—so you do need to be a banana fan.

• Rating: 9/10 from one taste tester, 8.2/10 from another.

• Ranking: Officially in the Bake It Fat and Weird Top Five, right behind the Hot Honey Jalapeño Cookie and the 100 Grand Cookie.

Serving Suggestions

These cookies are delicious as-is, but if you want to go all-in, try serving them with:

• A scoop of vanilla ice cream (like the classic bananas foster pairing)

• A drizzle of extra rum caramel sauce

• A sprinkle of flake salt for contrast
  

Final Thoughts

If you’re a fan of bananas foster and love the idea of a cookie with drama, heat, and a little booze, this recipe is a must-try. It’s indulgent, show-stopping, and surprisingly easy to pull off at home.

Stay tuned for the full step-by-step recipe and video on the Bake It Fat and Weird YouTube channel—flambé included.



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