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Caramel Banana Bread Cookies with Crumble Topping

These Caramel Banana Bread Cookies with Crumble Topping combine the soft, chewy texture of banana bread with the fun of cookies. A buttery cinnamon crumble topping adds crunch, while a drizzle of homemade caramel sauce makes them irresistibly indulgent. Perfect for holidays, gifting, or a cozy afternoon treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 Cookies
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Cookies
  • ½ cup Unsalted butter softened
  • ½ cup Light brown sugar
  • ¼ cup Granulated sugar
  • 1 Large egg
  • 1 Mashed ripe banana
  • 1 tsp Vanilla extract
  • 1½ cups All-purpose flour
  • ½ tsp Baking soda
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ¼ tsp Salt
  • ½ cup Semisweet chocolate chips
  • ½ cup Butterscotch chips or caramel chips
For the Crumble Topping
  • ¼ cup Unsalted butter melted
  • ½ cup All-purpose flour
  • ¼ cup Light brown sugar
  • ½ tsp Cinnamon
  • Pinch of salt
For the Optional Homemade Caramel Drizzle
  • 1 cup Granulated sugar
  • 6 tbsp Unsalted butter cut into cubes
  • ½ cup Heavy cream at room temperature
  • Pinch of salt optional, for salted caramel

Equipment

  • Mixing bowls
  • Electric Mixer (hand or stand)
  • Whisk
  • Scoop
  • Baking sheets
  • Parchment paper
  • Saucepan for optional caramel

Method
 

  1. Preheat oven
    Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the crumble topping
    In a small bowl, combine melted butter, flour, brown sugar, cinnamon, and salt. Mix with a fork until crumbly. Refrigerate while preparing the dough.
  3. Mix wet ingredients
    In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add egg, mashed banana, and vanilla; mix until just combined.
  4. Add dry ingredients
    In a separate bowl, whisk flour, cornstarch, baking soda, cinnamon, nutmeg, and salt. Gradually add to wet ingredients, mixing until just combined. Stir in chocolate chips and butterscotch chips.
  5. Scoop and top
    Scoop 2 tbsp portions of dough onto prepared baking sheets, spacing 2 inches apart. Gently press the tops flat, then sprinkle generously with crumble topping, pressing lightly so it sticks.
  6. Bake:
    Bake the cookies at 350°F (175°C) for 12–15 minutes, until the edges are golden and the centers look set. Allow cookies to cool on the baking sheet for 7–8 minutes before transferring them to a wire rack.
  7. Make the Caramel Drizzle (Optional)
    In a saucepan, heat the sugar over medium heat, swirling occasionally until it melts and turns a deep amber color. Carefully whisk in butter, followed by heavy cream. The mixture will bubble vigorously, so be cautious. Stir in a pinch of salt if desired. Let cool slightly before drizzling over cookies.
  8. Serve & Enjoy
    Once the cookies have cooled, drizzle them generously with caramel sauce. Add an extra sprinkle of crumble topping.