Banana Bread Cookies Recipe

If you love banana bread but have ever wished you could enjoy all that cozy sweetness in a portable, bite-sized form, these Banana Bread Cookies were made just for you! Imagine all the familiar, comforting flavors of classic banana bread, but transformed into soft, chewy cookies topped with a tangy, swoon-worthy cream cheese glaze. They’re the perfect marriage of nostalgic taste and playful presentation—a treat that brings big bakery vibes to your own kitchen.

Ingredients You’ll Need

These Banana Bread Cookies come together with classic baking staples and a few flavorful add-ins. Each one plays an important part in delivering the signature taste and texture—think gooey, dense centers, a hint of spice, and that unmistakable banana richness.

• All-purpose flour: The backbone of every great cookie, flour provides structure without making them dense.
• Baking soda: Just enough to lift the cookies ever so slightly, for a tender, cake-like crumb.
• Salt: Enhances all the flavors and balances out the sweetness perfectly.
• Ground cinnamon: Adds warmth and depth—banana bread just isn’t the same without it!
• Unsalted butter, softened: Brings richness and helps create that melt-in-your-mouth texture.
• Granulated sugar: Sweetens things up and helps the cookies bake up nicely golden at the edges.
• Brown sugar, packed: Adds moisture and a touch of caramel flavor you’ll notice in every bite.
• Large egg: Binds everything together and ensures the cookies stay soft after baking.
• Vanilla extract: Rounds out the flavors and gives that irresistible home-baked aroma.
• Mashed ripe bananas (about 2 small bananas): The star! Overripe bananas add natural sweetness and keep the cookies moist.
• Chopped walnuts (optional): For those who love a little crunch and nutty flavor in their banana desserts.
• Cream cheese, softened (for glaze): The creamy, tangy base of the luscious glaze.
• Powdered sugar (for glaze): Dissolves easily for a smooth, silky finish on the cookies.
• Milk (for glaze): Helps achieve a perfectly drizzly glaze consistency.
• Vanilla extract (for glaze): A splash for extra flavor in that dreamy topping.

How to Make Banana Bread Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—you don’t want your beautiful Banana Bread Cookies to stick or brown too fast. This also means less cleanup, so it’s a win-win!

Step 2: Whisk Your Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. This early step ensures each bite has the right taste and texture, with the cinnamon seamlessly blended throughout for that “something special.”

Step 3: Cream the Butter and Sugars

Grab a large bowl and cream the softened butter with both the granulated sugar and brown sugar. Mix until the blend is light and fluffy—you’re looking for that pale, whipped appearance. This step is key to the soft and tender crumb that sets Banana Bread Cookies apart!

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until everything’s beautifully combined. These ingredients create richness and smooth out the flavors from the previous step, so when you sneak a lick of the batter, you’ll know you’re on the right track.

Step 5: Mix in the Bananas

Now for the magic—fold in the mashed bananas until completely incorporated. You want to see banana bits swirling throughout, promising every cookie will taste like the best slice of banana bread you’ve ever had.

Step 6: Combine Wet and Dry Mixtures

Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Don’t overmix—you want these cookies tender, not tough! If you’re adding walnuts, gently fold them in at the end.

Step 7: Scoop the Dough

Drop heaping tablespoons of dough (or use your trusty cookie scoop) onto your prepared baking sheet, leaving a couple inches between each. Their shapes will be part of their homemade charm.

Step 8: Bake

Pop the tray into the oven for 10–12 minutes, or until the edges are just golden and the centers look set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Resist sneaking a cookie—they won’t be ready for their glaze just yet!

Step 9: Prepare the Cream Cheese Glaze

Beat the softened cream cheese until it’s completely smooth, then gradually mix in the powdered sugar, milk, and a splash of vanilla extract. The glaze should be luscious and just thick enough to drizzle or spread over your cooled cookies.

Step 10: Glaze and Enjoy

Once the Banana Bread Cookies have cooled completely, drizzle or gently spread the cream cheese glaze on top of each cookie. Admire your work for a moment, then go ahead and enjoy a bite—you’ve earned it!

How to Serve Banana Bread Cookies

Garnishes

Dress up your Banana Bread Cookies with a sprinkle of chopped walnuts, a dusting of cinnamon, or even a few banana chips for an Instagram-worthy look. The finishing touch of chopped nuts not only looks inviting but adds a little extra crunch, while that extra hint of cinnamon brings the aroma to life.

Side Dishes

These cookies pair wonderfully with a cup of coffee or chai, making them the highlight of any afternoon break. For something more decadent, serve them alongside a scoop of vanilla ice cream or a glass of cold milk for an old-school comfort snack.

Creative Ways to Present

Think beyond the cookie jar! Stack a few Banana Bread Cookies with glaze in between for a mini cookie “cake,” wrap them up as edible gifts, or make a DIY dessert platter with assorted fruit and sweet dips. Their inviting look and rich flavor make them the star of any brunch or dessert tray.

Make Ahead and Storage

Storing Leftovers

For the freshest flavor, keep your Banana Bread Cookies in an airtight container at room temperature for up to 3 days. The glaze will stay silky and the cookies remain soft, making them just as tempting on day three as when freshly baked.

Freezing

These cookies freeze beautifully! Just pop the fully cooled, unglazed cookies in a freezer-safe, airtight container or bag for up to 2 months. You can glaze them after thawing so that both texture and taste stay just right.

Reheating

Thaw frozen cookies at room temperature, then give them a quick zap in the microwave for about 10 seconds to restore their irresistible softness. Add the cream cheese glaze after reheating for bakery-fresh results every time.

FAQs

Can I make Banana Bread Cookies without walnuts?

Absolutely! Walnuts are optional, so feel free to leave them out if you prefer nut-free cookies, or substitute with pecans or chocolate chips for a twist.

Do I need to use overripe bananas?

Yes—overripe bananas are key for the best Banana Bread Cookies. They add sweetness, moisture, and all that classic banana flavor that gives these cookies their signature taste.

Can I double the recipe?

Definitely! This recipe easily doubles or triples for parties, bake sales, or anytime you need an extra batch for sharing (or freezing).

Is it okay to make the dough ahead of time?

You sure can! You can chill the dough, covered, in the fridge for up to 24 hours before scooping and baking. Chilled dough might yield slightly thicker cookies, which some folks love.

How do I get the cream cheese glaze just right?

It’s all about texture—start with softened cream cheese, and add the milk gradually so the glaze is thick but pourable. If it gets too thin, add a bit more powdered sugar; too thick, a splash more milk.

Final Thoughts

If you’re looking to brighten up your cookie jar or win over a crowd, these Banana Bread Cookies with cream cheese glaze are a must-try. There’s something so comforting and fun about this twist on a timeless classic, and I promise, one batch will never be enough. So gather those ripe bananas and dive in—your taste buds (and friends!) will thank you.

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