Enjoy your favorite banana bread flavors in cookie form!
While homemade banana bread is a classic, both for the taste and wonderful aroma it creates as it bakes up in your oven, sometimes you want a bite-sized treat. Banana bread cookies have all of the nostalgic, delicious flavor of banana bread in miniature form; the best part is the dollop of frosting and toasted walnuts on top! Banana bread cookies are a fun variation on the classic loaf.
A fun fact about banana bread cookies is that you only need two bananas! For most standard banana bread loaves, you need about double that amount. So banana bread cookies are great when you just have a couple of bananas handy and want to make something sweet and delicious.
Banana bread cookies are perfectly sweet, a little nutty, and have a texture that walks the line between chewy and cakey. Walnuts sprinkled on top give the cookies a delightful crunch. This is an easy recipe that even novice bakers can manage; there is no chill time, and you don’t even need an electric mixer. Banana bread cookies make for a lovely afternoon treat, fall dessert, or something to take to a potluck.
Perfectly baked cookies
As soon as the edges of the cookies start to brown, take them out of the oven. Even if they look a bit underbaked, it is okay. Since you leave them on the hot baking sheet, the cookies will continue to bake thanks to the ambient heat. Leave them on the hot baking sheet for at least ten minutes to get the full effect. This method ensures that the outside is firm and the inside stays soft and moist.
How do I store leftovers?
Banana bread cookies store well if unfrosted. You can store them in an airtight container at room temperature for up to 3-4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. If you have frosted and decorated them, store them in the fridge in layers with parchment paper in between for up to 5 days.
Serving suggestions
Serve banana bread cookies with your favorite hot beverage: hot tea, coffee, or even warmed, spiced cider in the autumn. These cookies are especially delicious during the fall season; consider serving them with Apple Muffins, Pumpkin Oatmeal Cookies, or your favorite seasonal treat. Banana bread cookies also taste great with anything caramel, no matter the season. For instance, serve the cookies alongside Caramel Cupcakes With Caramel Icing.
Banana Bread Cookies
Ingredients
- 2 ripe bananas mashed
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg at room temperature
- 3/4 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup quick oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 1 to 2 teaspoons milk more if needed
- Chopped pecans or walnuts for garnish, optional
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the mashed bananas and softened butter. Stir in the granulated sugar and brown sugar until smooth. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, quick oats, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. If the mixture is too wet to hold shape when scooped, add 1 tablespoon more of flour at a time until it firms up. Avoid overmixing.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for about 10 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze. In a small bowl, beat the cream cheese with the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cookies and sprinkle with nuts if using. Enjoy!
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