Introduction

Banana Bread Cookies combine the comforting flavors of classic banana bread with the chewy, portable form of a cookie. These treats are perfect for using up ripe bananas and come topped with a luscious cream cheese glaze for extra indulgence.

A close-up view of two thick, golden-brown cookies with visible chocolate chips embedded throughout, placed on a white plate with blue speckled patterns. On top of the cookie in the front, there is a layer of white icing spread in the middle, topped with a fresh slice of banana showing light yellow color with small brown seeds in the center. The cookies are positioned on a white marbled surface, with a whole banana and two banana slices in the background, adding a fresh and creamy touch to the image. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add the egg and vanilla extract to the butter mixture and beat until well combined.
Step 5: Mix in the mashed bananas until evenly incorporated.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped walnuts.
Step 7: Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 9: To make the cream cheese glaze, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until the glaze is smooth and drizzle-able.
Step 10: Once the cookies are completely cool, drizzle or spread the cream cheese glaze over the top of each cookie.
Step 11: Enjoy your Banana Bread Cookies with Cream Cheese Glaze!

Tips & Variations

Try substituting the walnuts with pecans or leaving them out for a nut-free version.
For a more intense banana flavor, use very ripe bananas with brown spots.
Add a handful of chocolate chips for a sweeter twist.
If you prefer a thicker glaze, reduce the milk to 1 teaspoon or add more powdered sugar.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If glazed, keep them refrigerated and bring to room temperature before serving. They can also be frozen for up to a month; thaw completely and reheat slightly for best texture.

How to Serve

Two round cookies are placed on a white marbled surface, with one cookie closer and one slightly blurred in the back. Each cookie has two layers: a golden brown baked base with a coarse texture, topped with a smooth, light cream-colored frosting. On top of the frosting lies a thin slice of banana with a pale yellow color and visible banana seeds as a star shape. Brown sugar granules are sprinkled lightly on the frosting and banana slice. The cookie in the front has a bite taken out of it, showing a soft, crumbly interior with scattered crumbs nearby. A yellow banana is visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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 without the glaze. The glaze adds sweetness and creaminess but is optional.

How ripe should the bananas be for the best flavor?

Use bananas that are very ripe with plenty of brown spots on the skin. They will be sweeter and mash easily, giving the best flavor and moisture to your cookies.