Banana Bread Cookies
Soft, chewy Banana Bread Cookies with a luscious cream cheese glaze, perfect for banana lovers!
Servings: 24 cookies
Calories: 150kcal
Equipment
- Baking Sheet
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
Banana Bread Cookies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas
- 1/2 cup chopped walnuts optional
Cream Cheese Glaze
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, and mashed bananas until well combined.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Fold in chopped walnuts if using.
- Drop heaping tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-15 minutes, until the edges are golden brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, beat the softened cream cheese until smooth.
- Slowly add powdered sugar, then mix in milk and vanilla extract until smooth.
- Drizzle or spread the glaze over cooled cookies.
Notes
For extra crunch, toast the walnuts before adding them. Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 4 days.