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These soft, chewy banana bread cookies pack all the homey goodness of classic banana bread but in handy cookie form, topped with a smooth cream cheese drizzle. I came up with this treat while looking for ways to use brown bananas but wanted something easier to grab-and-go than a traditional loaf.
I first whipped these up on a stormy afternoon when my children were craving something sweet. Nowadays, they specifically ask for these cookies whenever they spot bananas turning brown on our kitchen counter.
Ingredients
- All purpose flour: Gives these cookies just the right texture without turning them into little cakes
- Baking soda: Helps them puff up slightly while keeping the middles soft and tender
- Ground cinnamon: Adds a warm, cozy note that works magic with the banana flavor
- Unsalted butter: Brings richness and lets you add just the right amount of salt yourself
- Granulated and brown sugars: Team up perfectly. The brown sugar adds moisture and a hint of caramel flavor
- Very ripe bananas: Dark and spotted ones pack the most flavor and natural sweetness
- Walnuts: Add a nice crunch and nutty taste, but you can skip them if there are allergies
- Cream cheese: Makes a mouth-watering tangy topping that'll remind you of frosted banana bread
Step-by-Step Instructions
- Prepare Your Workspace:
- Set your oven to 350°F and put parchment on your baking sheet to stop sticking and make cleanup a breeze. Getting everything ready first helps the whole process go smoothly.
- Mix Dry Ingredients:
- In a bowl, stir the flour, baking soda, salt, and cinnamon together really well. This makes sure every bite has the same great taste and texture.
- Cream The Butter And Sugars:
- Beat your softened butter with both kinds of sugar until it looks pale and fluffy, about 2-3 minutes with a mixer. This adds air for softer cookies.
- Add Wet Ingredients:
- Mix in the egg and vanilla until they're completely blended, then add your mashed bananas. Don't worry if it looks a bit separated - that's just the moisture from the bananas.
- Combine Wet And Dry Mixtures:
- Slowly add the flour mix to your banana mix, stirring just until you can't see dry flour anymore. Don't go overboard with mixing or you'll get tough cookies. If you're using walnuts, fold them in gently.
- Portion And Bake:
- Drop big spoonfuls of dough onto your lined baking sheet, leaving room between them. Bake for 10-12 minutes until the edges turn golden but the centers still look soft. They'll firm up as they cool.
- Make The Glaze:
- Beat room temperature cream cheese until it's smooth as silk, then mix in powdered sugar, milk, and vanilla bit by bit. If it's too thick, add tiny drops of milk. Too thin? Sprinkle in more powdered sugar.
- Finish The Cookies:
- After the cookies cool completely, drizzle or spread your cream cheese glaze on top. Let it set a little before you serve them or stack them up.
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My favorite thing about making these is smelling those bananas mix with the warm spices. It takes me straight back to Sundays in my grandma's kitchen where banana bread was always on the menu. She would've really enjoyed these cookies both for their grab-and-go convenience and that familiar, nostalgic taste.
Storage Solutions
Keep your banana bread cookies in a sealed container at room temp for up to 3 days. If your house is warm, it's better to pop them in the fridge after day one because of the cream cheese topping. Want to save them longer? Freeze them in a single layer until they're solid, then move them to a container with parchment between layers. They'll stay good frozen for up to 3 months - just let them come to room temperature when you're ready to eat them.
Clever Substitutions
Don't have brown bananas? Try using 3/4 cup unsweetened applesauce with a splash of banana extract for similar moisture and taste. You can swap the butter for coconut oil to get a light tropical twist that goes great with banana. Going for something healthier? Use half whole wheat flour instead of all white flour and cut down to 1/3 cup of white sugar. The natural sweetness from the bananas makes up for using less sugar.
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Serving Suggestions
These cookies fit right in at brunch alongside some fresh fruit and hot coffee. For a fancy dessert, warm one slightly and put a small scoop of vanilla ice cream on top with a drizzle of caramel. They're also great for lunch boxes or picnics once the topping has set completely. Try putting them on a cookie platter with other fruit cookies for a refreshing dessert option at your next party.
Frequently Asked Questions
- → What kind of bananas work best for this?
You’ll want super ripe bananas—ones covered in brown spots or almost fully brown. They’re much sweeter and really boost the banana flavor in the cookies. Plus, they’re easier to mash and mix in smoothly.
- → Can I store these cookies in the freezer?
Totally! Just freeze them without the glaze. Lay them flat on a tray until they’re hard, then move them to a bag or container. Defrost at room temp and glaze before serving. They’ll stay good for around 3 months frozen.
- → What works as a good walnut replacement?
If you have a nut allergy or just don’t have walnuts, skip them. You can go without or toss in some chocolate chips, shredded coconut, or even dried cranberries instead for an exciting twist.
- → How can I tell when the cookies are ready?
Check the edges—they should be lightly golden, but the middle will stay soft. Don’t worry if the center seems a little undercooked; they’ll set more as they cool on the pan. Softer cookies match that banana bread texture best.
- → Can I make the dough ahead of time?
Sure thing! Keep the dough in the fridge in a closed container for up to a day. Before baking, leave it out for 20-30 minutes to soften up. Bonus: the banana flavor might get even stronger with time.
- → Why did my cookies spread too much?
If they spread out too much, your butter may have been too soft or the dough too warm. Try sticking the dough in the fridge for 30 minutes before baking. Also, let your baking tray cool before you use it again for the next batch.