Fluffy Banana Cookies

These soft, chewy banana bread cookies pack all the yummy flavors of classic banana bread but in handy cookie form, topped with a rich cream cheese drizzle. I came up with them when I had too many brown bananas but wanted something easier to grab-and-go than a whole loaf.

I first whipped these up during a stormy afternoon when my children were hungry for treats. Now whenever they spot bananas turning brown on our kitchen counter, they beg me to make these cookies.

What You'll Need

• All purpose flour: Gives these cookies just the right structure without turning them too cake-like
• Baking soda: Helps them puff up nicely while keeping the middle soft and chewy
• Ground cinnamon: Adds warmth and depth that works so well with the sweet banana taste
• Unsalted butter: Brings richness and lets you add just the right amount of salt yourself
• Granulated and brown sugars: Team up together, with brown sugar adding moisture and caramel notes
• Very ripe bananas: Look for ones with dark spots for the sweetest, most intense flavor
• Walnuts: Bring a nice crunch and nutty flavor, but you can skip them if you've got allergies
• Cream cheese: Makes a super tasty topping that reminds you of frosted banana bread

Easy Preparation Steps

Get Everything Ready:

Heat your oven to 350°F and put parchment on your baking sheet to keep cookies from sticking and make cleanup super easy. Setting up first helps the whole process go smoothly.

Combine Dry Stuff:

Stir flour, baking soda, salt, and cinnamon together in a bowl until well mixed. This makes sure every bite has the same great taste and texture.

Beat Butter And Sugar:

Mix the soft butter with both kinds of sugar until it looks pale and fluffy, about 2-3 minutes with your mixer. This puts air in the mix so your cookies turn out tender.

Mix In Wet Stuff:

Stir in the egg and vanilla until they're fully mixed in, then add your mashed bananas. Don't worry if it looks a bit lumpy—that's just because bananas are so moist.

Put Everything Together:

Slowly add the flour mix to your banana mix, stirring just until you can't see dry flour anymore. Don't stir too much or your cookies might get tough. Carefully stir in walnuts if you're using them.

Scoop And Bake:

Drop big spoonfuls of dough onto your baking sheet, leaving room between them to spread out. Bake for 10-12 minutes until the edges look golden but the middle is still soft. They'll firm up as they cool down.

Whip Up The Topping:

Beat room temp cream cheese until smooth, then mix in powdered sugar, milk, and vanilla. If it's too thick, add tiny bits of milk. If it's too runny, sprinkle in more powdered sugar.

Top Your Cookies:

After cookies are totally cool, drizzle or spread the cream cheese mix on top. Let it set a bit before you serve them or stack them up.

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What I love most about making these is watching the magic happen when those ripe bananas mix with all the warm spices. It always takes me back to my grandma's kitchen where she'd make banana bread every Sunday. She would've really enjoyed these cookies for their handy size and familiar taste.

Keeping Them Fresh

Your banana bread cookies will stay yummy in a sealed container at room temp for about 3 days. If your house is warm, you might want to put them in the fridge after the first day because of the cream cheese topping. Want to keep them longer? Freeze them in a single layer until they're hard, then stack them in a container with parchment paper between layers. They'll stay good frozen for up to 3 months—just let them thaw on the counter when you're ready to eat them.

Smart Swaps

Don't have ripe bananas? You can use 3/4 cup applesauce with 1/2 teaspoon banana extract instead for the same moisture and a similar taste. Try coconut oil instead of butter for a hint of tropical flavor that goes great with banana. Want a healthier cookie? Use half whole wheat flour and cut back to 1/3 cup white sugar—the bananas are already pretty sweet so you won't miss it.

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Ways To Enjoy

These tasty cookies fit perfectly on a brunch table next to some fresh fruit and hot coffee. For a fancy dessert, warm one up a little and top it with a small scoop of vanilla ice cream and some caramel drizzle. They also travel well in lunch boxes or for outdoor meals once the topping has set. Try serving them on a cookie platter with other fruit cookies when you have friends over for a refreshing sweet option.

Recipe FAQs

→ How ripe should the bananas be for these cookies?

Your bananas need to be super ripe with lots of brown spots or mostly dark skin. The riper your bananas, the sweeter they'll be and they'll pack more banana punch in your cookies. Plus, they'll mash up easier when you're making your dough.

→ Can I freeze these banana bread cookies?

You bet! These cookies freeze wonderfully. For the best outcome, pop them in the freezer without the topping first on a tray until they're hard, then pack them into a sealed container or freezer bag. When you're ready to eat them, let them warm up on the counter and add fresh cream cheese topping. They'll stay good frozen for up to 3 months.

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

You can totally skip the walnuts if you can't eat them. If you want something else for that bit of crunch, try throwing in some chocolate chips, dried cranberries, or coconut flakes. Each one will give your cookies a unique and yummy twist.

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

Your cookies are ready when the edges turn a light golden color but the middles still look soft. They might seem a little undercooked in the center, but they'll firm up as they cool on your baking sheet. Don't leave them in too long or you'll end up with dry cookies. It's actually better to take them out a bit early if you like them soft and more like banana bread.

→ Can I make the dough ahead of time?

Sure thing! You can mix up your dough and keep it in the fridge for up to a day in a sealed container. Just let it sit out for about 20-30 minutes before you scoop it onto your baking sheet. The banana flavor might get even stronger over time, which many people think makes them taste even better!

→ Why did my cookies spread too much during baking?

If your cookies went flat, your butter was probably too soft or your dough was too warm. Try sticking your dough in the fridge for 30 minutes before you bake it. Also, make sure your baking sheet isn't hot when you put on a new batch of cookie dough, because a warm tray will make the butter melt too fast.