Banana Bread Cookies Recipe – Easy Cream Cheese Frosting Guide

Let me set the scene: it’s a rainy Saturday morning, and the scent of ripe bananas mingling with buttery sugar wafts through my kitchen. You know that cozy, rich aroma—the kind that beckons kids (and adults) out of their beds, noses twitching, ready for something delicious. The first time I whipped up these banana bread cookies with cream cheese frosting, I honestly didn’t expect them to disappear so fast. The cookies came out soft, pillowy, and packed with banana flavor—a little nostalgic, a little new.

I was instantly hooked. It was one of those moments where you pause, take a bite, and just grin because you realize you’ve hit the jackpot. My grandma always made classic banana bread when I was knee-high to a grasshopper, but cookies? That was my own twist. I stumbled onto the idea during a bake sale, desperate for something different that would stand out from the usual chocolate chip crowd. Turns out, everyone wanted the recipe (even the cranky neighbor who never compliments anything…)

Honestly, this is dangerously easy to make. The kids sneak bites off the cooling rack, my husband claims he’s “just taste-testing,” and my best friend now requests a batch for every holiday. It’s pure, nostalgic comfort in a new form—perfect for gifting, potlucks, or just brightening up your Pinterest cookie board. If you’re looking for a sweet treat that feels like a warm hug but skips all the fuss, banana bread cookies are the answer.

I’ve tested this recipe more times than I care to admit (in the name of research, of course). It’s now a staple for family gatherings, after-school snacks, and cozy weekends. If you love banana bread, you’re going to want to bookmark this one—the cream cheese frosting takes it right over the top.

Why You’ll Love This Banana Bread Cookies Recipe

• Quick & Easy: These banana bread cookies come together in under 30 minutes—perfect for busy weeknights or last-minute baking urges.
• Simple Ingredients: No need for fancy grocery runs—everything you need is probably already in your kitchen. Ripe bananas, flour, sugar, and a block of cream cheese are the real MVPs here.
• Perfect for Any Occasion: Whether it’s a brunch, lunchbox treat, potluck, or cozy evening snack, these cookies fit right in. They shine as a sweet finish to a holiday meal or as a surprise addition to your dessert table.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone keeps reaching for seconds. The creamy frosting is like the icing on the cake (literally) and gets rave reviews every time.
• Unbelievably Delicious: The texture hits the sweet spot—soft, chewy, and packed with banana flavor, just like a classic banana bread but with the fun of a cookie.

What sets these banana bread cookies apart is the technique. I use mashed, extra-ripe bananas for maximum sweetness and moisture, and a touch of cinnamon to round out the flavor. The cream cheese frosting isn’t just an afterthought—it’s whipped until fluffy and tangy, turning every bite into something special. I’ve tested variations (trust me, some weren’t pretty), but this version nails that balance of flavor and texture.

These cookies aren’t just good—they’re the kind that make you close your eyes and savor. They’re comfort food, but faster and easier. If you want to impress guests without breaking a sweat, or just turn a dreary afternoon into a memory, banana bread cookies are your answer. And hey, your Pinterest followers are going to swoon over these beauties!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold banana flavor and that irresistible cream cheese frosting. Most of these are pantry staples, and there’s plenty of room for easy substitutions if you need.

• For the Banana Bread Cookies:
  • 2 large ripe bananas, mashed (the riper, the better—the brown speckles mean more sweetness and flavor)
  • 1/2 cup (115g) unsalted butter, softened (adds richness)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed (for deeper flavor and moisture)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour (swap with a 1:1 gluten-free blend if needed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional, but highly recommended)
  • 1/2 cup (60g) chopped walnuts or pecans (optional, for crunch—leave out for nut-free)
• For the Cream Cheese Frosting:
  • 4 oz (115g) cream cheese, softened (full-fat for best texture; use dairy-free if needed)
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

If you’re feeling creative, chocolate chips or a sprinkle of sea salt can take these cookies in a whole new direction. I love using Kerrygold butter—it always makes the cookies extra tender. For bananas, the ones you forgot about at the back of the counter? Those are perfect. If you’re baking for someone who can’t have gluten, Bob’s Red Mill 1-to-1 Baking Flour works beautifully.

Don’t worry if you’re missing nuts or want to dial up the spice—these cookies are forgiving. Swap in pecans for walnuts, or toss in a dash of nutmeg for a little twist. If you’re dairy-free, Earth Balance butter and Kite Hill cream cheese get you pretty close to the classic.

Equipment Needed

• Mixing bowls: One large, one medium. Glass or metal—either works, though glass is easier for cleaning sticky banana residue.
• Electric mixer or stand mixer: Makes creaming butter and sugar a breeze. If you don’t have one, a sturdy whisk and some elbow grease will do.
• Baking sheets: Standard half-sheet pans are perfect. Line with parchment for easy cleanup.
• Parchment paper or silicone baking mat: Prevents sticking and gives those cookies a smooth bottom.
• Cookie scoop or tablespoon: For evenly sized cookies. I use a medium scoop (about 1.5 tablespoons).
• Cooling rack: Speeds up cooling and keeps cookies from getting soggy underneath.
• Spatula: For transferring cookies and mixing frosting. Silicone works best for scraping bowls clean.

If you’re short on specialty gear, don’t sweat it. I’ve made these cookies with just a spoon, a bowl, and a regular baking pan. Maintenance tip: Always dry your silicone mats thoroughly to prevent off-odors. Budget-friendly gear from Target or IKEA works great—no need for fancy brands unless you want to treat yourself!

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Prepare the banana mixture: In a large mixing bowl, mash 2 large bananas until mostly smooth. Don’t worry about a few lumps—they add character!
3. Cream the butter and sugars: Add 1/2 cup (115g) softened unsalted butter, 3/4 cup (150g) granulated sugar, and 1/4 cup (50g) brown sugar to the bowl. Use an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Add wet ingredients: Beat in 1 large egg and 1 teaspoon vanilla extract. Mix until well combined. Scrape down the sides as needed—banana bits like to hide!
5. Combine dry ingredients: In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
6. Mix wet and dry: Slowly add the dry ingredients to the banana mixture, mixing on low speed until just combined. Overmixing can make cookies tough, so stop when you don’t see flour streaks.
7. Add nuts (if using): Fold in 1/2 cup (60g) chopped walnuts or pecans. If skipping nuts, just move on—no need to adjust the dough.
8. Scoop the dough: Use a medium cookie scoop (about 1.5 tablespoons) to portion dough onto baking sheets, spacing cookies about 2 inches (5cm) apart. The dough will be sticky—wet your scoop for easier portioning.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until edges are golden and centers look set but soft. The cookies should spring back gently when touched. (If they’re spreading too much, chill the dough for 30 minutes before baking.)
10. Cool: Let cookies rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack. This prevents soggy bottoms and helps set the texture.
11. Make the frosting: In a medium bowl, beat together 4 oz (115g) cream cheese and 2 tablespoons (30g) butter until smooth and creamy. Gradually add 1 1/2 cups (180g) powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of salt. Beat until light and fluffy (about 2 minutes).
12. Frost the cookies: Once cookies are completely cool, spread or pipe a generous layer of cream cheese frosting on each. Top with extra chopped nuts or a sprinkle of cinnamon if you like.

Prep tip: If your bananas aren’t ripe enough, stick them in a 300°F (150°C) oven for 15 minutes—skins will blacken but the flesh will sweeten nicely. If the frosting feels too thin, add more powdered sugar a tablespoon at a time. For extra efficiency, bake both sheets at once—just rotate them halfway for even browning.

Cooking Tips & Techniques

• Banana selection: Super-ripe bananas (the ones you’d almost toss) are best. They give the cookies a richer flavor and natural sweetness. I learned the hard way that underripe bananas make bland cookies—don’t waste your effort!
• Room temperature ingredients: Using softened butter and room temp eggs makes mixing easier and improves texture. Cold ingredients can cause lumps.
• Don’t overmix: Once the flour is in, mix until just combined. Overmixing leads to dense cookies. I’ve had batches turn out more like banana bread bricks—lesson learned!
• Chill the dough for thicker cookies: If you want extra puffy cookies, chill the dough for 30-60 minutes before scooping. This helps control spreading and gives you those bakery-style domes.
• Frosting technique: Make sure cookies are fully cool before frosting, or the cream cheese will melt and slide right off. Been there, done that—it’s messy.
• Multitasking: While cookies bake, whip up the frosting. Saves time and keeps the kitchen humming (plus, you get to taste-test frosting with a spoon… no judgment!).
• Consistency check: If frosting is too thick, add a teaspoon of milk; if too thin, add more powdered sugar. Taste and adjust salt for balance.

Cooking fails? You bet. Once I tried swapping all the butter for coconut oil—cookies spread into puddles. Stick with classic butter for best results. Timing is everything—set a timer for the bake, and check cookies at the minimum time for perfect softness. Practice makes perfect, and honestly, the learning process is half the fun.

Variations & Adaptations

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free blend. Bob’s Red Mill or King Arthur’s version keeps the cookies soft and chewy. No need to adjust other ingredients.
• Dairy-Free Adaptation: Use Earth Balance buttery sticks and Kite Hill cream cheese for the frosting. The flavor is a little different, but still delicious and creamy. Perfect for lactose-intolerant friends!
• Chocolate Chip Twist: Stir in 1/2 cup (85g) mini chocolate chips to the dough before baking. The chocolate melts into the banana base—trust me, it’s a crowd favorite for kids.
• Nut-Free Option: Omit nuts entirely—no substitutions needed. If you want a little texture, try adding 1/2 cup (45g) quick oats.
• Seasonal Swap: In summer, add fresh blueberries or diced strawberries to the dough (about 1/2 cup). The cookies will be a little softer, but bursting with fruity flavor.

I’ve tried adding peanut butter to the dough (2 tablespoons, swapped for some of the butter)—it gives a fun, nutty undertone. For fall, a dash of pumpkin pie spice can bring out warm flavors. You can even bake these as bars in a square pan—just adjust the bake time to 20-25 minutes.

Serving & Storage Suggestions

These banana bread cookies are best enjoyed at room temperature, freshly frosted. I love serving them on a pretty cake stand with a sprinkle of chopped nuts and a light dusting of cinnamon for that bakery look.

Pair with a cold glass of milk, hot coffee, or even a spiced chai latte if you’re feeling fancy. For a party, arrange cookies in layers with parchment between to keep the frosting tidy. They make a sweet addition to brunch spreads or dessert buffets.

To store, keep cookies in an airtight container in the refrigerator for up to 5 days—the cream cheese frosting stays fresh and creamy. Bring them to room temperature before serving for best flavor. For longer storage, freeze unfrosted cookies up to 2 months. Thaw, frost, and serve. Reheat cookies gently in the microwave (about 10 seconds) for that fresh-from-the-oven softness.

The banana flavor deepens after a day, making leftovers even tastier. If you want to prep ahead, bake cookies and freeze; whip up fresh frosting just before serving.

Nutritional Information & Benefits

Per Cookie (with frosting)	Amount
Calories	~150
Fat	7g
Carbohydrates	22g
Protein	2g
Sugar	13g

Bananas add potassium, fiber, and natural sweetness. Using walnuts or pecans bumps up omega-3s and healthy fats (skip for nut-free). Cream cheese brings calcium, though this recipe is more about comfort than nutrition. You can lighten things up by using low-fat cream cheese or dairy-free alternatives.

This banana bread cookies recipe is nut-free if you skip the nuts, and gluten-free with a simple flour swap. Allergen alert: Contains wheat, dairy, egg, and optional nuts. Personally, I love knowing every ingredient—no mystery additives or preservatives, just homemade goodness!

Conclusion

If you’re looking for a recipe that delivers the warmth of banana bread in a fun, easy cookie form, these banana bread cookies with cream cheese frosting are a must-try. They come together quickly, use simple ingredients, and taste like a cozy hug on a plate. Whether you’re baking for yourself, your family, or a crowd, the results are always delicious.

Feel free to tweak the recipe—add your favorite nuts, swap in chocolate chips, or play with the frosting flavor. That’s the beauty of home baking! Personally, I love this recipe because it bridges the gap between comfort food and party treat. It’s reliable, adaptable, and always satisfying.

Give them a try and let me know how you like them! Drop a comment with your variations, share the recipe with your friends, or tag your cookie photos online. Happy baking—and may every bite bring a little extra sweetness to your day!

FAQs

Can I use frozen bananas for banana bread cookies?

Yes, thaw frozen bananas and drain excess liquid before mashing. They work perfectly and still deliver great banana flavor.

Can I make these cookies gluten-free?

Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free baking blend. No other changes needed.

How do I keep the cream cheese frosting from melting?

Wait until cookies are completely cool before frosting. If your kitchen is warm, refrigerate frosted cookies until ready to serve.

Can I add chocolate chips or other mix-ins?

Definitely. Stir in up to 1/2 cup (85g) mini chocolate chips, nuts, or dried fruit before baking for your own twist.

How long do banana bread cookies stay fresh?

Stored in an airtight container in the fridge, they stay fresh for up to 5 days. Freeze unfrosted cookies for up to 2 months and add frosting after thawing.

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