Say hello to your new favorite cookie obsession: banana bread cookies. These soft cookies are like if banana bread and a frosted cupcake had a baby—sweet, tender, and topped with luscious cream cheese frosting. And the best part? They come together in a flash.
This quick cookie recipe is perfect for using up those two spotty bananas on your counter. Whether you’re baking for a weekend brunch, after-school snack, or cozy night in, these banana cookies are guaranteed to make your kitchen smell amazing—and your taste buds very, very happy.
Why You’ll Love These Banana Bread Cookies
- Soft and cakey – like mini banana breads in cookie form.
- Simple pantry ingredients – nothing fancy required.
- Cream cheese frosting – enough said.
- Perfect for sharing… or not.
Ingredients
Cookies:
- 2 small to medium ripe bananas
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- ½ tsp (2.5 ml) pure vanilla extract
- 1½ cups (180 g) all-purpose flour
- ½ cup (40 g) quick oats
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ¼ cup (30 g) finely chopped pecans or walnuts (optional, for topping)
Cream Cheese Frosting:
- 2 oz (57 g) cream cheese, softened
- ½ tsp (2.5 ml) pure vanilla extract
- ⅛ tsp salt
- 1 cup (120 g) powdered sugar
How to Make Banana Bread Cookies
- Prep and mash: Preheat oven to 350°F (180°C). Line a baking sheet with parchment or a silicone mat. In a large bowl, mash bananas until smooth.
- Cream it up: Add softened butter and brown sugar to the bananas and beat with a hand mixer until just combined (expect a slightly coarse texture).
- Build the batter: Beat in the egg and vanilla until just incorporated. Add flour, oats, baking soda, baking powder, and salt. Mix on low until fully combined.
- Scoop & bake: Place 1-inch dough balls on the baking sheet with a medium cookie scoop. Bake for 10 minutes, or until lightly golden and soft.
- Cool it down: Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Frosting magic: In a small bowl, beat cream cheese, vanilla, and salt for 20 seconds. Gradually add powdered sugar and beat until smooth. If needed, thin with a teaspoon or two of milk.
- Decorate and devour: Once the cookies are cool, spread the frosting with a small spatula or butter knife. If using nuts, top with them.
Tips for Cookie Success
- Use ripe bananas – the more brown spots, the better the flavor.
- Don’t overmix the dough – gentle mixing keeps it soft and tender.
- Let them cool completely before frosting, or the icing may melt.
- Chill the dough for 10–15 minutes if you want puffier cookies.
A Comforting Favorite from Olivia’s Kitchen
This recipe came together when banana bread felt too long and muffins too plain on a chilly fall morning. I wanted something cozy, quick, and just a little indulgent. These banana bread cookies were born after one test batch (and several happy taste testers). Now they’re a rainy day favorite, always made better with a little cream cheese love on top.
What to Serve with Banana Bread Cookies
- Hot coffee or chai latte – for peak comfort vibes.
- Fresh fruit salad balances the sweetness.
- Warm apple cider – especially in the fall.
- Vanilla ice cream – for a decadent dessert duo.
How to Store Banana Bread Cookies
Frosted cookies can be stored in a single layer in an airtight container in the fridge for up to 5 days. If you want to stack them, place parchment between the layers to prevent smudging.
Unfrosted cookies can be stored at room temperature for up to 3 days.
To freeze, store unfrosted cookies in a freezer-safe container for up to 2 months. Thaw at room temperature and frost before serving.
FAQs About Banana Bread Cookies
Can I skip the oats?
Yes, but they add great texture. You can also substitute finely chopped nuts.
Can I make the frosting ahead?
Definitely. Store in the fridge for up to 5 days. Let it soften before using.
Do these cookies freeze well?
They do! Freeze unfrosted and add the icing fresh.
Can I add chocolate chips?
Yes, and you totally should!
Bake, Frost, Repeat
If you’re looking for a soft cookie that satisfies your banana bread cravings in bite-sized form, these banana bread cookies are just the ticket. Quick, cozy, and topped with velvety cream cheese frosting, they’re everything you love about homemade baking with none of the wait. So go ahead—bake a batch and bring a little comfort to your cookie jar.
Print
Banana Bread Cookies with Cream Cheese Frosting: A Soft, Sweet Twist on a Classic
- Total Time: 25 minutes (plus cooling time)
- Yield: About 18 cookies 1x
Description
Banana Bread Cookies are soft, cakey treats that blend the comfort of banana bread with the joy of frosted cookies. Made with ripe bananas, oats, and a rich cream cheese frosting, they’re perfect for cozy moments and quick baking sessions.
Ingredients
Cookies:
-
2 small to medium ripe bananas
-
½ cup (113 g) unsalted butter, softened
-
½ cup (100 g) light brown sugar, packed
-
1 large egg, room temperature
-
½ tsp (2.5 ml) pure vanilla extract
-
1½ cups (180 g) all-purpose flour
-
½ cup (40 g) quick oats
-
½ tsp baking soda
-
¼ tsp baking powder
-
½ tsp salt
-
¼ cup (30 g) finely chopped pecans or walnuts (optional, for topping)
Cream Cheese Frosting:
-
2 oz (57 g) cream cheese, softened
-
½ tsp (2.5 ml) pure vanilla extract
-
⅛ tsp salt
-
1 cup (120 g) powdered sugar
Instructions
-
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
-
In a bowl, mash the bananas until smooth.
-
Add softened butter and brown sugar. Beat until just combined.
-
Mix in egg and vanilla extract.
-
Add flour, oats, baking soda, baking powder, and salt. Mix on low until fully combined.
-
Scoop dough onto the baking sheet using a cookie scoop.
-
Bake for 10 minutes until lightly golden. Cool on sheet for 10 minutes, then transfer to a wire rack.
-
For frosting, beat cream cheese, vanilla, and salt. Gradually add powdered sugar and beat until smooth.
-
Once cookies are cool, frost them and top them with chopped nuts if desired.
Notes
Use very ripe bananas for the best flavor.
Avoid overmixing to maintain soft texture.
Cool completely before frosting to avoid melting.
Chill the dough before baking for puffier cookies.
Cookies can be frozen unfrosted for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert / Snack
- Method: Baked
- Cuisine: American