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!