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Banana Chocolate Chip Cookies with Banana Peel Caramel

Ingredients

For the cookies:

1 cup unsalted butter (for browning)
1 ripe banana, mashed
½ cup granulated sugar
½ cup brown sugar (light muscovado sugar works best)
2 tablespoons heavy cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
1 cup milk chocolate or dark chocolate chips/chunks
1 cup walnuts (optional)

For the Banana Peel Caramel:

3 banana peels (blended into a paste)
2 cups caster sugar
1 cup water
¾ cup coconut cream or thickened cream
1 tsp vanilla extract
1 tsp peanut butter

Method

To make the caramel, blend the banana peels into a paste. In a saucepan, combine the sugar, water, and banana paste. Bring to a boil, then simmer for 10-15 minutes until thickened. Stir in the coconut cream, vanilla, and peanut butter, and cook for another 5 minutes. Set aside.

For the cookies, brown the butter in a pan and let it cool. In a bowl, mix the mashed banana with the browned butter, sugars, heavy cream, and vanilla. In another bowl, whisk together the dry ingredients and fold them into the wet ingredients. Stir in the chocolate chips and walnuts. Chill the dough for 1 hour.

Preheat the oven to 350°F (175°C). Roll the dough into balls and bake on a parchment-lined sheet for 10-12 minutes until golden. Cool on a wire rack. Drizzle with the banana peel caramel before serving.