Name: Banana Bread Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 22 min
Yield: 24
Ingredients: For the Cookies; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup mashed ripe bananas (about 2 bananas); 1/2 cup chopped walnuts or pecans (optional); For the Cream Cheese Frosting; 8 ounces cream cheese, softened; 4 tablespoons unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; Pinch of salt

Banana Bread Cookies

Craving the warm flavors of banana bread but want a quicker and more portable treat? Look no further than banana bread cookies! These delightful bites capture all the essence of banana bread in a soft and chewy cookie, topped with a tangy cream cheese frosting for the perfect sweet and creamy balance.

This recipe is incredibly easy to follow, requiring only basic pantry staples and minimal prep work. In under 30 minutes,you can have a batch of delicious homemade cookies ready to enjoy.

For those who love a bit of crunch, feel free to add chopped walnuts or pecans to the batter. The frosting is equally simple to make, using only cream cheese, butter, powdered sugar, and a touch of vanilla extract.

So ditch the store-bought cookies and whip up a batch of these delightful banana bread cookies. They’re perfect for after-school snacks, bake sales, or simply satisfying your sweet tooth!

Questions I often get asked about this recipe:

Can I use overripe bananas?
Absolutely! In fact, overripe bananas are ideal for this recipe as they will be sweeter and have a stronger banana flavor.

Can I make the cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to choose a blend that is suitable for baking cookies.

My cookies are spreading too much. What can I do?
This could be due to a few reasons. One possibility is that your bananas are very ripe. You can try using slightly less mashed banana in the dough. Another possibility is that your oven temperature is too high. Try lowering the temperature by 25°F (12°C) and see if that helps.

The cookies are dry. What went wrong?
This could be due to over-baking the cookies. Be sure to follow the baking time closely and remove them from the oven as soon as the edges are golden brown and the centers are set.

The frosting is too runny. How can I thicken it up?
If your frosting is too runny, you can try adding more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.

What you need to make Banana Bread Cookies:

For the Cookies:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (about 2 bananas)

1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

How to make it:

Make the Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the egg and vanilla extract.In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mashed bananas and chopped nuts (if using).Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space for spreading.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Make the Cream Cheese Frosting: In a large bowl, cream together the softened cream cheese and butter until smooth. Beat in the powdered sugar, vanilla extract, and salt until light and fluffy.

Once the cookies are cool, spread frosting over the tops with a knife or pipe it on decoratively using a piping bag.

Dedorate with a duting of cinnamon and brown sugar (optional).

Tips:

For chewier cookies, bake for 10 minutes. For crispier cookies, bake for 12 minutes.

If your bananas are not very ripe, you can brown them slightly in a pan over medium heat for a few minutes before mashing them.

Let the frosted cookies set completely before storing them in an airtight container at room temperature for up to 3 days.

Latest Reviews:

New Baking Favorite – These cookies are AMAZING! I’m a huge banana bread fan, and this recipe totally hit the spot. They’re soft and chewy with just the right amount of banana flavor. The cream cheese frosting is the perfect finishing touch – sweet and tangy, it complements the cookies beautifully. Plus, the recipe was super easy to follow, even for a baking newbie like me. I’ll definitely be making these again and again! Sarah B.

Perfect for Potlucks! – I whipped up a batch of these for a potluck last weekend and they were a huge hit! They were gone in minutes! I loved that the recipe wasn’t too fussy – I had all the ingredients on hand already. The chopped walnuts added a nice bit of crunch, and the frosting was simple to make. These cookies are perfect for sharing or just keeping all to yourself (no judgment here!). Jill M.

Kid-Approved! My kids are obsessed with these cookies! They’re the perfect after-school snack. I love that the recipe uses up overripe bananas, which I always seem to have hanging around. The cookies are soft enough for even my little one to enjoy, and the frosting is sweet without being overpowering. This recipe is a definite keeper in our house! Jess C.

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