Banana Bread Cookies Recipe

These Banana Bread Cookies are like the best of both worlds: the soft, nostalgic comfort of homemade banana bread baked into a perfectly portable, melt-in-your-mouth cookie form. Each bite balances sweet, ripe banana flavor with a touch of cinnamon and nutty crunch, topped with a luscious cream cheese glaze that’s practically irresistible. Whether you bake these for a cozy afternoon treat or to impress a crowd, they disappear fast—so don’t be surprised if you find yourself making them again and again!

Ingredients You’ll Need

What makes these Banana Bread Cookies truly shine is how everyday pantry items come together in magical harmony. Each ingredient brings something special: softness, sweetness, a hint of spice, and that signature banana warmth. Simple, but absolutely essential!

• All-purpose flour: The sturdy base that holds everything together, keeping the cookies bakery-soft rather than cake-like.
• Baking soda: Helps the cookies rise just a bit, so they’re tender with lightly puffed edges.
• Salt: Just a pinch to balance sweetness and intensify flavors.
• Ground cinnamon: Adds warm, aromatic notes that complement the banana beautifully.
• Unsalted butter, softened: Gives richness and ensures your cookies bake up chewy and soft.
• Granulated sugar: Sweetens, but also helps create that perfect light, tender crumb.
• Brown sugar, packed: Adds moisture along with deep caramel flavor.
• Large egg: Provides structure and keeps the cookies cohesive and rich.
• Vanilla extract: A splash brings everything together with cozy, bakery-style aroma.
• Mashed ripe bananas (about 2 small): The star of the show—use bananas with plenty of brown spots for maximum sweetness.
• Chopped walnuts, optional: For crunch and classic banana bread vibes—it’s fine to skip if you prefer nut-free.
• Cream cheese, softened (for glaze): Gives the finishing touch a tangy, creamy depth that pairs so well with banana!
• Powdered sugar (for glaze): Dissolves into the cream cheese to form a silky, sweet drizzle.
• Milk (for glaze): Loosens the glaze just enough for perfect drizzling.
• Vanilla extract (for glaze): Echoes the cookie’s comforting flavors right through to the glaze.

How to Make Banana Bread Cookies

Step 1: Prep the Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper so the cookies lift off easily and brown evenly. This little step sets you up for the perfect batch, ensuring nothing sticks and cleanup is a breeze.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Just a quick mix is all you need to blend the leavening and spice evenly throughout the flour, creating that warm, consistent flavor in every Banana Bread Cookie.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. This introduces air, which helps keep your cookies soft and pillow-like while integrating all that lovely sweetness.

Step 4: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract, beating again until fully combined. This step brings richness and a bakery-style aroma, giving your Banana Bread Cookies their beloved depth of flavor.

Step 5: Mix in the Mashed Bananas

Drop in the well-mashed bananas and mix until everything is smooth and evenly incorporated. The bananas should blend into the dough—no big chunks—creating that distinctive moist, sweet banana bread flavor in every bite.

Step 6: Combine Wet and Dry Ingredients

Add your dry mixture to the wet ingredients gradually, stirring just until there are no flour streaks left. If you’re adding walnuts, fold them in here as well. Be careful not to overmix; it keeps the cookies soft and tender.

Step 7: Portion and Bake

Using a spoon or cookie scoop, drop heaping tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Pop them into the oven and bake for 10 to 12 minutes, until the edges turn lightly golden but the centers stay soft.

Step 8: Cool the Cookies

Let the cookies rest on the baking sheet for 5 minutes; they finish setting and get firmer for easy transfer. Then move them to a wire rack to cool completely before glazing. The anticipation is real, but it’ll be worth it!

Step 9: Make the Cream Cheese Glaze

In a small bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla, mixing until you get a silky glaze that’s easy to drizzle but not runny. This glaze is honestly so good, you might want to sneak a taste!

Step 10: Glaze the Cookies

Once the cookies are fully cooled, drizzle or spread the cream cheese glaze over the top of each one. That tangy sweetness takes these Banana Bread Cookies from delicious to downright dreamy.

How to Serve Banana Bread Cookies

Garnishes

Dress up your Banana Bread Cookies with a sprinkle of chopped walnuts or a dusting of cinnamon right over the glaze for a pretty, bakery-style finish. Extra banana slices look gorgeous if you’re serving on a platter—just add them right before serving so they stay fresh.

Side Dishes

Pair your cookies with a steaming mug of coffee, chai latte, or vanilla almond milk for a cozy snack. They’re also fabulous next to a scoop of vanilla or caramel ice cream, which plays up the caramel notes and makes dessert feel extra indulgent.

Creative Ways to Present

Stack your Banana Bread Cookies in a rustic tin or tie them up in parchment for a sweet homemade gift. For brunch spreads, nestle them among fresh fruit and mini muffins, or serve on a tiered stand for afternoon tea—the cream cheese glaze gives them serious wow factor!

Make Ahead and Storage

Storing Leftovers

Store your Banana Bread Cookies in an airtight container at room temperature for up to 3 days. The glaze will firm up slightly, keeping the cookies moist and almost cake-like, while the flavors deepen into pure banana bread bliss.

Freezing

If you want to save some for later, freeze the cookies (without glaze) on a tray until solid, then move them to a zip-top bag or airtight container. They’ll keep beautifully for up to 2 months. Glaze freshly thawed cookies for best texture and flavor.

Reheating

To bring back that just-baked magic, pop a room-temperature or thawed cookie in the microwave for 8-10 seconds. It gently warms the banana flavor and softens the crumb, making each bite taste like it was baked minutes ago.

FAQs

Can I use frozen bananas for this recipe?

Absolutely! Thaw your frozen bananas and drain off any excess liquid before mashing and adding to the dough. This helps keep your cookies the perfect soft-chewy texture.

How can I make these Banana Bread Cookies nut-free?

Simply skip the walnuts—no need to replace them, as the cookies are still wonderfully flavorful and moist. You can also substitute with chocolate chips if you’re after extra richness.

Do I have to use the cream cheese glaze?

The cream cheese glaze adds a true finishing touch, but the cookies are still fantastic without it. If you prefer, try a dusting of powdered sugar or even a classic vanilla icing as an alternative.

Can I make the dough ahead of time?

Yes! Prepare the dough, cover, and refrigerate for up to 24 hours. Let it rest on the counter for 15-20 minutes to soften slightly before scooping and baking.

How do I know when the cookies are done?

Look for lightly golden edges and soft centers—the cookies will firm up as they cool. Try not to overbake; you want them soft, moist, and banana bread-like in texture.

Final Thoughts

If you’re ready to fall in love with a new twist on classic comfort, you have to try these Banana Bread Cookies. They’re simple, so satisfying, and guaranteed to become a favorite in your baking rotation. Share a batch (or keep them all for yourself)—either way, pure banana bliss awaits!

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