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Banana Bread Cookies with Cream Cheese Frosting

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These banana bread cookies are soft, chewy, and packed with the classic flavors of banana bread, topped with a tangy cream cheese frosting. Perfect for a cozy treat, brunch, or dessert, they’re quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup ripe bananas, mashed (about 2 medium bananas, extra ripe for best flavor)
  • 1/2 cup unsalted butter, softened (sub coconut oil for dairy-free)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour (sub gluten-free blend if needed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional, but recommended)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup mini chocolate chips (optional)
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Mash bananas until mostly smooth, leaving some small chunks for texture.
  3. In a large mixing bowl, beat 1/2 cup softened unsalted butter, 3/4 cup light brown sugar, and 1/4 cup granulated sugar together until light and fluffy (2-3 minutes with an electric mixer).
  4. Beat in mashed bananas, 1 large egg, and 1 teaspoon vanilla extract until fully combined (batter may look curdled).
  5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  6. Gradually add dry mixture to wet ingredients, stirring gently until just combined. Do not overmix.
  7. Fold in 1/2 cup chopped walnuts or pecans and 1/2 cup mini chocolate chips if using.
  8. Use a medium cookie scoop (about 2 tablespoons) to drop dough onto prepared baking sheets, spacing 2 inches apart. If dough is too loose, chill for 15 minutes.
  9. Bake for 11-13 minutes, until edges are golden and centers are just set. Do not overbake.
  10. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  11. For the frosting: In a medium bowl, beat 4 ounces cream cheese and 2 tablespoons unsalted butter until smooth. Gradually add 1 1/2 cups powdered sugar, mixing until fluffy. Stir in 1/2 teaspoon vanilla extract and a pinch of salt.
  12. Once cookies are completely cool, spread or pipe cream cheese frosting on top. Decorate with extra walnuts or a dash of cinnamon if desired.

Notes

For best flavor, use very ripe bananas with lots of black spots. Chill dough if your kitchen is warm to prevent spreading. For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free or vegan, use plant-based butter and cream cheese, and a flax egg. Store frosted cookies in the fridge for up to 4 days, or freeze unfrosted cookies for up to 2 months.

Nutrition

Keywords: banana bread cookies, banana cookies, cream cheese frosting, easy banana dessert, soft cookies, brunch cookies, kid-friendly cookies, quick dessert, nut-free option, gluten-free option

Find it online: https://tempotaste.com/banana-bread-cookies-recipe-easy-cream-cheese-frosting-guide/