Why You’ll Love Banana Bread Cookies Recipe

These Banana Bread Cookies combine the comfort of homemade banana bread with the convenience and fun of a cookie. They’re soft and moist with just the right amount of sweetness. The cream cheese frosting on top adds a decadent touch, making them ideal for parties, dessert tables, or an after-school treat. Plus, they’re a great way to use up overripe bananas!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

  • ¾ cup butter flavored shortening

  • ¾ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 cup mashed overripe bananas

  • ¼ teaspoon salt

  • 1 teaspoon baking soda

  • 2 cups all-purpose flour

For the Frosting:

  • 8 oz cream cheese, softened

  • ¼ cup butter, softened

  • 6 tablespoons brown sugar

  • 1 tablespoon milk

  • ¼ teaspoon vanilla extract

  • Pinch of salt

  • 4 ½ cups powdered sugar

Directions

  1. Preheat the oven to 350°F. Grease or line a baking sheet and set aside.

  2. In a large bowl, cream together the butter flavored shortening and granulated sugar until smooth.

  3. Add the egg and vanilla extract. Beat for about 2 minutes until light and fluffy.

  4. Fold in the mashed bananas until well combined.

  5. In a separate bowl, whisk together the flour, baking soda, and salt.

  6. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.

  7. Use a greased cookie scoop to portion dough onto the prepared baking sheet, spacing cookies a few inches apart.

  8. Bake for 8-9 minutes, or until the cookies are lightly golden.

  9. Let the cookies cool completely on a wire rack before frosting.

For the Frosting:

  1. In a mixing bowl, beat together the cream cheese and butter until fluffy.

  2. Add the brown sugar, milk, vanilla extract, and salt. Mix until smooth.

  3. Gradually add powdered sugar, beating until the frosting is creamy and thick.

  4. Once cookies are cool, spread frosting on top using an offset spatula or knife.

Servings and timing

  • Servings: 36 cookies

  • Prep Time: 5 minutes

  • Cooking Time: 8-9 minutes per batch

  • Total Time: Approximately 15 minutes

Variations

  • Chocolate Chip Banana Cookies: Stir in ½ cup of mini chocolate chips to the dough for a chocolatey twist.

  • Nutty Banana Cookies: Add ½ cup of chopped walnuts or pecans for added crunch and flavor.

  • Cinnamon Spice: Mix ½ teaspoon of ground cinnamon into the batter for a warm, spiced version.

  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

  • Dairy-Free Frosting: Use dairy-free cream cheese and butter alternatives to make the frosting suitable for dairy-sensitive eaters.

Storage/Reheating

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. To serve, let them come to room temperature for the best flavor and texture.
If you’d like to freeze the cookies, do so before frosting. Store unfrosted cookies in a freezer-safe container for up to 2 months. Thaw completely before adding frosting.

FAQs

How ripe should the bananas be for this recipe?

The bananas should be very ripe with brown spots. The riper they are, the sweeter and more flavorful your cookies will be.

Can I use butter instead of shortening?

Yes, but butter may result in slightly flatter and crispier cookies compared to the tender texture from shortening.

Do these cookies taste like banana bread?

Yes, they have the same flavor profile as banana bread but with a soft, cookie-like texture.

Can I skip the frosting?

Absolutely. The cookies are delicious on their own, but the frosting adds a creamy and sweet finishing touch.

Can I freeze the frosted cookies?

It’s best to freeze the cookies before frosting. Frosting can become runny or change texture when thawed.

What can I use instead of cream cheese for the frosting?

You can try mascarpone or a buttercream frosting if cream cheese isn’t available.

How do I know when the cookies are done baking?

They should be lightly golden around the edges and set in the middle. Avoid overbaking to keep them soft.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for a few minutes before scooping.

How long does the frosting last?

Stored in the refrigerator, the frosting can last up to a week in an airtight container.

Are these cookies good for gifting?

Yes! They make a wonderful homemade gift. Just be sure to keep them cool during transport if they’re frosted.

Conclusion

Banana Bread Cookies are the perfect mix of comfort and indulgence. They’re easy to make, great for using up overripe bananas, and topped with a smooth cream cheese frosting that makes them extra special. Whether you’re baking for a party or just a cozy treat at home, these cookies are sure to please.

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Banana Bread Cookies

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  • Author: Mia
  • Total Time: 15 minutes
  • Yield: 36 cookies
  • Diet: Vegetarian
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Description

Soft, chewy Banana Bread Cookies made with ripe bananas and topped with a rich cream cheese frosting. These cookies are full of comforting banana flavor and perfect for any occasion.

Ingredients

  • ¾ cup butter flavored shortening
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed overripe bananas
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • For Frosting:
  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • 6 tablespoons brown sugar
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • 4 ½ cups powdered sugar

Instructions

  1. Preheat the oven to 350°F. Grease or line a baking sheet and set aside.
  2. In a large mixing bowl, cream together the shortening and granulated sugar until smooth.
  3. Add the egg and vanilla extract, beating for an additional 2 minutes.
  4. Fold in the mashed bananas until well combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture and mix until fully incorporated.
  7. Grease a cookie scoop with nonstick spray and scoop dough onto the prepared baking sheet, spacing the cookies a few inches apart.
  8. Bake for 8-9 minutes or until lightly golden brown. Let cool on a wire rack.
  9. To make the frosting, beat the cream cheese and butter together until fluffy.
  10. Add brown sugar, milk, vanilla extract, and salt. Beat until smooth.
  11. Gradually add powdered sugar, mixing until creamy and well combined.
  12. Once cookies are completely cool, frost each with a dollop of frosting using a spatula or knife.

Notes

  • Use very ripe bananas for the best flavor and sweetness.
  • Make sure cookies are fully cooled before frosting to avoid melting.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Can be frozen without frosting for longer storage.
  • Prep Time: 5 minutes
  • Cook Time: 8-9 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 12g
  • Sodium: 85mg
  • Fat: 5g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 10mg

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