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I first encountered the concept of banana bread cookies at a local bakery where I watched the baker pull tray after tray of these golden beauties from the oven. The idea fascinated me – all the flavor of banana bread without the hour-long baking time. When I finally recreated them at home, I understood the magic. These cookies capture that nostalgic banana bread taste we all love, but with a softer, more tender crumb than traditional cookies. The mashed banana keeps them incredibly moist, almost cake-like, while the butter adds richness. What makes them truly special is the cream cheese glaze – it's not too sweet, with just enough tang to balance the banana's natural sweetness. The chopped walnuts provide textural contrast and a subtle earthiness that grounds all those sweet flavors. Every bite reminds me why banana bread is a classic, but in a fun, handheld form. They're rustic yet refined, simple yet impressive. The way the glaze sets into a beautiful white coating with those walnut pieces scattered on top makes them look professionally made, even though they're incredibly easy to whip up at home.
Why I love this recipe
I love this recipe because it solves the eternal question of what to do with overripe bananas in the most delicious way possible. Unlike banana bread that requires patience and a loaf pan, these cookies come together quickly and bake in just 15 minutes. The recipe is forgiving – if your bananas are extra ripe, the cookies are even more flavorful. I love how the cream cheese glaze transforms them from simple cookies into something bakery-worthy. There's something deeply satisfying about the soft, almost fluffy texture that melts in your mouth. These cookies make me happy because they're versatile – perfect for breakfast with coffee, as an afternoon snack, or dressed up as dessert. I love that they appeal to everyone, from kids to adults, and they always disappear fast at gatherings. The fact that they stay soft for days (if they last that long) makes them ideal for busy weeks. Most of all, I love how they make my house smell like a warm, welcoming bakery, and how proud I feel serving something that looks this beautiful but requires minimal effort.
What You Need From Your Kitchen
- Ripe Bananas: Mash thoroughly until smooth with minimal lumps for best texture
- Butter: Ensure it's softened to room temperature for proper creaming with sugar
- Cream Cheese: Must be fully softened to create a smooth, lump-free glaze
- Walnuts: Chop into small pieces and reserve some for topping the glazed cookies
- Flour: Spoon into measuring cup and level off for accurate measurement
- Powdered Sugar: Sift if lumpy to ensure silky smooth glaze
Let's Make These Together
- Mix the dry ingredients
- Start by whisking together your flour, baking soda, salt, and cinnamon in a bowl. This ensures even distribution of leavening and spices throughout your cookies. Set this aside while you work on the wet ingredients.
- Cream butter and sugar
- Using an electric mixer, beat softened butter and sugar until the mixture is light, fluffy, and pale in color. This process incorporates air into the dough, which helps create a tender cookie texture. Add your egg and vanilla, mixing until everything is well combined.
- Incorporate bananas
- Fold in your mashed bananas – the mixture might look a bit curdled, but don't worry, that's completely normal when combining bananas with butter. Gradually add your dry ingredients, mixing just until combined to avoid tough cookies.
- Shape and bake
- Drop spoonfuls of dough onto your prepared baking sheets, leaving space for slight spreading. Bake until edges are golden but centers still look soft – they'll continue cooking as they cool. Don't overbake or they'll be dry instead of soft and cake-like.
- Prepare the glaze
- Beat your room temperature cream cheese until it's smooth and fluffy with no lumps. Gradually add powdered sugar, then milk to reach the perfect consistency – thick enough to stay on top but spreadable enough to smooth easily.
- Glaze and decorate
- Once cookies are completely cool, generously spread glaze on each one. Work quickly to add your walnut topping and banana slice before the glaze sets. Let them sit for about 15 minutes so the glaze firms up slightly before serving.
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Switch Things Up
The first time I made these, I was skeptical about turning banana bread into cookies – would they hold their shape? Would they taste the same? But wow, was I pleasantly surprised! I had three overripe bananas sitting on my counter, practically begging to be used. Instead of making the usual loaf, I decided to experiment. As they baked, my kitchen filled with that irresistible banana bread aroma. When they came out, they were perfectly golden and so soft. Then came the glaze – I'll admit, I may have licked the spoon more than once. The cream cheese tang against the sweet banana flavor was perfection. My family devoured half the batch before they even cooled completely. Now, I intentionally let bananas ripen just so I have an excuse to make these cookies. They've become my go-to for potlucks, bake sales, and "just because" baking sessions.
Perfect Pairings
These banana bread cookies pair beautifully with a cold glass of milk for dunking, or elevate them with a hot cup of coffee for a sophisticated afternoon treat. They're also wonderful alongside vanilla ice cream for a decadent dessert, or serve them with fresh strawberries and whipped cream for a fancy brunch spread. For a cozy evening, pair them with chai tea or hot chocolate. The cream cheese glaze complements tangy yogurt parfaits, and they're delightful crumbled over banana pudding for added texture.
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Frequently Asked Questions
- → Can I make these cookies without walnuts?
Absolutely! You can omit the walnuts entirely or substitute with pecans, almonds, or even chocolate chips for a different flavor profile. The cookies will still be delicious.
- → How ripe should the bananas be?
The riper, the better! Look for bananas with brown spots or even completely brown peels. These overripe bananas are sweeter and have more intense banana flavor, which makes for better cookies.
- → Can I freeze these cookies?
Yes! Freeze the cookies without glaze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then add fresh glaze before serving.
- → Why are my cookies spreading too much?
This usually happens if the butter was too soft or melted, or if the dough was too warm. Make sure butter is just softened (not melted), and you can chill the dough for 30 minutes before baking if needed.
- → How do I keep the cookies soft?
Store them in an airtight container with a slice of bread – the bread will help maintain moisture. Keep them at room temperature for up to 3 days, or refrigerate for longer storage.
- → Can I use a different type of frosting?
Sure! You can use a simple vanilla glaze, brown butter frosting, or even a maple glaze. However, the cream cheese glaze's tanginess really complements the sweet banana flavor beautifully.
- → My glaze is too thick/thin – what do I do?
Too thick? Add milk one teaspoon at a time until you reach desired consistency. Too thin? Add more powdered sugar a tablespoon at a time. The glaze should be spreadable but hold its shape.
Conclusion
These Banana Bread Cookies bring together the best of both worlds – the beloved flavor of banana bread in a convenient cookie form. The cream cheese glaze elevates them to bakery-quality treats that look as impressive as they taste. Whether you're using up overripe bananas or simply craving something special, these cookies deliver every time. They stay soft for days when stored properly, making them perfect for meal prep or gifting. The combination of textures from the soft cookie base, creamy glaze, and crunchy walnuts creates an unforgettable eating experience.