Banana Bread Cookies Recipe

Introduction

Banana Bread Cookies combine the comforting flavors of classic banana bread into a delightful handheld treat. Soft, flavorful, and topped with a creamy glaze, these cookies are perfect for snack time or dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup mashed ripe bananas (about 2 small bananas)
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. Step 3: In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until combined, then mix in the mashed bananas.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in chopped walnuts if using.
6. Step 6: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Step 7: Bake for 10-12 minutes or until the edges are lightly golden and the centers are set. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Step 8: To prepare the glaze, beat the softened cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until smooth and spreadable.
9. Step 9: Once cookies are completely cool, spread or drizzle the cream cheese glaze over the top.
10. Step 10: Let the glaze set for a few minutes before serving.

Tips & Variations

• Use overripe bananas for sweeter, more flavorful cookies.
• Swap walnuts for pecans or omit nuts altogether if preferred.
• For a gluten-free version, substitute the flour with a gluten-free baking blend.
• Add mini chocolate chips to the dough for a chocolatey twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Because of the cream cheese glaze, refrigeration is recommended if keeping longer, up to 5 days. If refrigerated, allow cookies to come to room temperature before serving. Reheat briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without the cream cheese glaze?

Yes, the cookies are delicious on their own. The glaze adds extra sweetness and creaminess but can be skipped for a simpler treat.

Can I freeze banana bread cookies?

Yes, you can freeze the cookies without glaze in an airtight container or freezer bag for up to 3 months. Thaw completely before glazing and serving.

Banana Bread Cookies Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

These Banana Bread Cookies blend the classic flavors of banana bread with the delightful texture of a cookie. Soft, chewy, and loaded with ripe bananas and warm cinnamon, they offer a perfect treat for any time of day. The optional cream cheese glaze adds a creamy, tangy sweetness that complements the banana flavor beautifully.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup mashed ripe bananas (about 2 small bananas)

Add-ins

• 1/2 cup chopped walnuts (optional)

Cream Cheese Glaze

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set aside.
3. Cream butter and sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar until fluffy and light in color.
4. Add egg and vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and homogenous.
5. Incorporate bananas: Stir in the mashed ripe bananas until evenly combined with the wet ingredients.
6. Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined—do not overmix to keep the cookies tender.
7. Add walnuts: Fold in the chopped walnuts if using, distributing them evenly throughout the dough.
8. Scoop dough: Using a cookie scoop or spoon, drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
9. Bake cookies: Bake in the preheated oven for 12 to 14 minutes or until the edges are golden and the centers have set but remain soft.
10. Cool cookies: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
11. Prepare cream cheese glaze: In a small bowl, beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract; continue beating until the glaze is creamy and free of lumps.
12. Glaze cookies: Once cookies are completely cooled, drizzle or spread the cream cheese glaze over the tops. Allow the glaze to set for at least 10 minutes before serving.

Notes

• Ensure bananas are very ripe for the best flavor and sweetness.
• Do not overmix the dough to keep cookies tender and soft.
• The cream cheese glaze is optional but adds a nice tangy sweetness.
• Walnuts can be omitted or substituted with pecans for variation.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: banana bread cookies, banana cookies, soft banana cookies, cream cheese glaze, baked banana treats, walnut banana cookies