Banana Bread Cookies
These Banana Bread Cookies are soft, chewy, and packed with banana flavor, topped with a luscious cream cheese glaze. A fun twist on classic banana bread, perfect for snacks, gatherings, or cozy homemade treats.
Equipment
- Mixing Bowls
- Hand Mixer or Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment Paper
- Wire Cooling Rack
Ingredients
Cookie Dough
- 2 ripe bananas mashed
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup chopped walnuts or chocolate chips optional
Cream Cheese Glaze
- 4 oz cream cheese softened
- ¼ cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in mashed bananas, egg, and vanilla until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to wet mixture until just combined.
- Fold in optional walnuts or chocolate chips.
- Scoop dough onto prepared baking sheet, spacing 2 inches apart.
- Bake 10–12 minutes until edges are golden and centers are set.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Prepare glaze by mixing cream cheese, powdered sugar, and milk until smooth. Drizzle over cooled cookies.
Notes
For extra flavor, sprinkle with nutmeg or add pumpkin spice. Store cookies in an airtight container at room temperature for 3 days, in the fridge for 1 week, or freeze up to 3 months.