This banana bread cookie recipe is a perfect way to use those leftover bananas that have turned brown. All the flavor of banana bread, but in handheld cookie form. Cream cheese frosting makes them absolutely sensational!
These soft banana cookies have a cake-like texture. If you’re looking for more chewy cookies, try my eggless banana cookies with chocolate chips.
If you have bananas to use up but don’t want to wait an hour for a loaf of banana bread, these soft cookies are perfect! They are perfectly spiced, and the tangy frosting takes them from tasty to incredible!
They use simple ingredients and are a snap to whip up. The hardest part is just waiting for them to cool so you can add the frosting!
How to make fluffy banana bread cookies
- PREP – Let your butter and cream cheese soften on the counter. Line cookie sheets with silicone liners or use cooking spray. Preheat your oven to 350°.
- WET INGREDIENTS – Cream the butter and sugars, then beat in the mashed bananas, eggs, and vanilla.
- DRY INGREDIENTS – Whisk the flour, baking powder, soda, salt, cinnamon, and nutmeg; add to the butter mixture. Stir gently just until combined.
- BAKE – Scoop dough onto a prepared baking sheet. I use a 1 1/2 tablespoon scoop and leave at least two inches between the cookies. Bake at 350 degrees for 8-9 minutes.
Cool completely before frosting.
- FROSTING – Beat the butter and cream cheese, then add the remaining ingredients. Beat until smooth, adding milk if needed. Use a small spatula or knife to spread frosting on top of each cookie.
If desired, sprinkle with nuts, coconut, or nutmeg.
PRO TIPS:
- Make sure your bananas are overripe. If they just have a few brown spots, wait a couple days before baking.
- If you use unsalted butter, add an additional 1/4 teaspoon of salt.
- Plan ahead and let your butter and cream cheese soften on the counter for a few hours.
- After adding the flour, don’t overmix. Just stir lightly until there are no streaks of flour.
Banana Bread Cookies Recipe Variations:
- Skip the frosting and add milk chocolate chips or semisweet chocolate chips.
- Try adding pecans, walnuts, or even peanuts for a tasty crunch.
- Coconut is also a tasty addition.
- Make sandwich cookies by spreading frosting between two cookies.
MORE BANANA RECIPES:
- Banana Chocolate Chip Cookies
- Banana Pudding Cake
- Double Chocolate Banana Bread Recipe
- Banana Sour Cream Coffee Cake
- Sour Cream Banana Muffins
- Buttermilk Banana Bread
- Banana Pecan Pancakes
Banana Bread Cookies Recipe
Soft banana bread cookies slathered with tangy cream cheese frosting. A perfect banana dessert when you're in a hurry!
Ingredients
Banana Cookies
- ½ cup salted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup mashed bananas (about 3 bananas)
- 1 large egg
- 1 tsp vanilla extract
- 2 ¼ cups all purpose flour (11.25 ounces)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Cream Cheese Frosting
- 6 oz cream cheese, softened to room temperature
- ¼ cup salted butter, softened to room temperature
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Prep – Soften your butter and cream cheese to room temp. Line cookie sheets with silicone liners, parchment paper, or cooking spray. Preheat your oven to 350 degrees.
Cookie Dough
- In a large bowl, combine the butter and sugars. Beat for 1-2 minutes with an electric mixer until fluffy and creamy.
- Mash the bananas and add them to the butter mixture with the egg and vanilla. Beat on low speed just until combined.
- Whisk together the flour, baking powder, soda, salt, cinnamon, and nutmeg. Stir into the wet ingredients.
- Scoop about 1 1/2 tablespoons of cookie dough onto a prepared cookie sheet, leaving 2-3 inches between each cookie.
- Bake at 350° for 8-9 minutes, or until edges are starting to turn golden brown and the cookies are set in the middle. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- When cookies are completely cool, spread frosting on each one. If desired, sprinkle the tops with chopped nuts or a sprinkle of nutmeg.
Cream Cheese Frosting
- Beat the butter and cream cheese until smooth. Add the powdered sugar, vanilla, and salt. Beat until smooth and creamy. You can add milk if you need to, but I don't usually need it.
Notes
- For best results, use over-ripe bananas. You want them to be completely covered in brown spots or turning black.
- I like to use a 1 1/2 tablespoon cookie scoop to portion the dough. The cookies bake more evenly when they are all the same size.
- Leftover cookies can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for 4-5 days. Place waxed paper between layers.
Nutrition
Serving: 1cookieCalories: 136kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 98mgPotassium: 47mgFiber: 0.4gSugar: 12gVitamin A: 204IUVitamin C: 1mgCalcium: 18mgIron: 0.5mg
Tried this recipe?Let us know how it was!
These soft banana bread cookies are a delicious way to use brown bananas. Topped with tangy cream cheese frosting, they are always a big hit!
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