Soft Banana Bread Cookies

This banana bread cookie recipe transforms the comforting flavors of traditional banana bread into soft, chewy cookies topped with a decadent cream cheese glaze. I developed these when trying to use up overripe bananas but wanted something more portable than a loaf.

I first created these during a rainy weekend when my kids were begging for something sweet. Now they request these cookies specifically when they spot bananas getting too ripe on our counter.

Ingredients

• All purpose flour: Creates the perfect structure for these cookies without making them too cakey
• Baking soda: Provides just the right amount of rise while keeping the centers soft and chewy
• Ground cinnamon: Complements the banana flavor beautifully bringing warmth and complexity
• Unsalted butter: Gives rich flavor while allowing you to control the salt level precisely
• Granulated and brown sugars: Work together. The brown sugar adds moisture and a hint of molasses
• Very ripe bananas: With brown spots are essential for maximum natural sweetness and flavor
• Walnuts: Add delightful texture and nutty flavor, though they remain optional for nut allergies
• Cream cheese: Creates an irresistible tangy glaze reminiscent of frosted banana bread

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and line a baking sheet with parchment paper which prevents sticking and makes cleanup effortless. Having everything ready before mixing ensures smooth preparation.

Mix Dry Ingredients:

Thoroughly whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. This even distribution of leavening and spices guarantees consistent flavor throughout every cookie.

Cream The Butter And Sugars:

Beat the softened butter with both sugars until the mixture becomes noticeably lighter in color and fluffy in texture, typically 2-3 minutes with an electric mixer. This incorporates air creating tender cookies.

Add Wet Ingredients:

Mix in the egg and vanilla until completely incorporated, then add the mashed bananas. The mixture might look slightly curdled at this stage, which is perfectly normal due to the moisture in the bananas.

Combine Wet And Dry Mixtures:

Add the flour mixture to the banana mixture gradually, stirring until just combined. Overmixing develops gluten, making tough cookies, so stop mixing when you no longer see dry flour. Gently fold in walnuts if using.

Portion And Bake:

Drop generous tablespoons of dough onto your prepared baking sheet, leaving enough space for spreading. Bake for 10-12 minutes until the edges turn golden but centers remain soft. They will firm up while cooling.

Make The Glaze:

Beat room temperature cream cheese until completely smooth, then gradually add powdered sugar, milk, and vanilla. Adjust consistency if needed, adding drops of milk if too thick or a sprinkle of powdered sugar if too thin.

Finish The Cookies:

Once cookies are completely cool, drizzle or spread the cream cheese glaze across the top. Allow the glaze to set slightly before serving or stacking.

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My absolute favorite part of this recipe is watching the transformation when the bananas mix with the warm spices. It takes me right back to my grandmother's kitchen where banana bread was a Sunday tradition. She would have loved these cookies for their practicality and nostalgic flavor.

Storage Solutions

These banana bread cookies will stay fresh in an airtight container at room temperature for up to 3 days. The cream cheese glaze does best when the cookies are refrigerated after the first day especially in warmer climates. For longer storage, freeze the cookies in a single layer until solid, then transfer to a freezer container with parchment between layers. They will maintain quality for up to 3 months frozen, simply thaw at room temperature when ready to enjoy.

Clever Substitutions

No ripe bananas on hand? Try using 3/4 cup of unsweetened applesauce with 1/2 teaspoon banana extract for a similar moisture level and flavor profile. Coconut oil can replace butter for a subtle tropical twist that pairs beautifully with the banana. For a healthier version, swap half the all purpose flour with whole wheat flour and reduce the granulated sugar to 1/3 cup. The bananas provide natural sweetness that compensates for the reduction.

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Serving Suggestions

These cookies make a delightful addition to brunch spreads alongside fresh fruit and coffee. For an indulgent dessert, warm a cookie slightly and top with a small scoop of vanilla ice cream and a drizzle of caramel sauce. They also pack beautifully in lunch boxes or for picnics when the glaze has fully set. Consider serving them as part of a cookie platter with other fruit-based cookies for a refreshing dessert option at gatherings.

Recipe FAQs

→ How ripe should the bananas be for these cookies?

The bananas should be very ripe with plenty of brown spots or even mostly brown skin. Overripe bananas are sweeter and have a stronger banana flavor, which enhances the taste of the cookies. They're also easier to mash and incorporate into the dough.

→ Can I freeze these banana bread cookies?

Yes, these cookies freeze well! For best results, freeze them unfrosted on a baking sheet until solid, then transfer to an airtight container or freezer bag. When ready to enjoy, thaw at room temperature and add the cream cheese glaze fresh. They'll keep in the freezer for up to 3 months.

→ What can I substitute for walnuts if I have allergies?

You can simply omit the walnuts entirely for nut-free cookies. Alternatively, consider adding chocolate chips, dried cranberries, or shredded coconut for texture and flavor without nuts. Each will give a different but delicious twist to the cookies.

→ How do I know when the cookies are done baking?

The cookies are done when the edges turn slightly golden brown while the centers remain soft. They might look slightly underdone in the middle, but they'll continue to set as they cool on the baking sheet. Overbaking will result in drier cookies, so it's better to slightly underbake if you prefer a softer, more banana bread-like texture.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and refrigerate it in an airtight container. Let it sit at room temperature for about 20-30 minutes before scooping and baking. The banana flavor may intensify slightly with time, which many bakers consider a bonus!

→ Why did my cookies spread too much during baking?

If your cookies spread too much, your butter might have been too soft or the dough too warm. Try chilling the dough for 30 minutes before baking. Also, make sure your baking sheet is cool before adding a new batch of cookies, as a warm sheet will cause the butter in the dough to melt too quickly.