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cookies made with bananas on parchment paper topped with walnuts and cinnamon
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Banana Bread Cookies

These banana bread cookies are studded with lots of chocolate chips, over ripe bananas, cinnamon, and topped with cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 12 cookies
Calories 441kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 1/2 cups All Purpose Flour
  • 1 cup cake flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 8 Tbsp. unsalted, cold butter, cut into cubes
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 2 over ripe bananas, mashed (about 3/4 cup)
  • 1 3/4 cup chocolate chips

Cream Cheese Frosting

  • 4 oz. cream cheese, softened
  • 4 Tbsp. unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 3/4 tsp. vanilla extract
  • pinch of salt
  • chopped walnuts and ground cinnamon for garnish, optional
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  • Whisk together the dry ingredients (flours, cornstarch, baking soda, baking powder, salt cinnamon, nutmeg) in a large bowl and set aside.
    1 1/2 cups All Purpose Flour, 1 cup cake flour, 1 tsp. cornstarch, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg
  • Cream together the butter, sugar and brown sugar using a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, ~3-4 minutes.
    8 Tbsp. unsalted, cold butter, cut into cubes, 1/2 cup brown sugar, packed (light or dark), 1/4 cup sugar
  • Add in mashed bananas, followed by the egg, egg yolk and vanilla until combined.
    1 large egg, 1 large egg yolk, 2 over ripe bananas, mashed (about 3/4 cup), 1 tsp. vanilla extract
  • Add in dry ingredients, gradually until ingredients are incorporated.
  • Add in chocolate chips until combined.
    1 3/4 cup chocolate chips
  • Using floured hands and a cookie scoop, measure out ~10-12 cookies. The dough will be a bit sticky due to the bananas. The flour will help!
  • Place on prepared baking sheet & bake cookies for ~13-14 minutes.
  • Let cookies cool, then make the cream cheese frosting. Mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
    4 oz. cream cheese, softened, 4 Tbsp. unsalted butter, softened, 1 cup powdered sugar, sifted, 3/4 tsp. vanilla extract, pinch of salt
  • Frost cooled cookies, garnished with nuts and ground cinnamon if desired. Enjoy!
    chopped walnuts and ground cinnamon for garnish, optional

Video

Notes

  • Sticky dough: The reason this cookie dough is sticky is because of the bananas. I've found a light dusting of flour on my hands when scooping and rolling the dough solves the issue. However, chilling the dough (30-60 min) can also help sticky dough become more manageable to work with. 
  • Storage: Cookies will last in the refrigerator for 4-5 days. For freezing, I recommend cooling them and freezing without the cream cheese. Unfrosted cookies will last in the freezer for up to 3 months. 

Nutrition

Serving: 1cookie (with frosting) | Calories: 441kcal | Carbohydrates: 59g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 321mg | Potassium: 137mg | Fiber: 1g | Sugar: 36g | Vitamin A: 606IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg