Soft, delicious Banana Bread Cookies topped with homemade cream cheese frosting taste just like a slice of classic banana bread. These cookies are made with brown butter for an irresistible flavor. You can serve them for breakfast or an afternoon treat that pairs well with a hot cup of coffee or tea.
A fresh cup of coffee with a slice of homemade banana bread is my idea of a breakfast treat. If you love this quickbread as much as I do, then you will love these cookies because they taste just like banana bread! And these cookies are topped with a delicious cream cheese frosting for a treat you won’t be able to resist. So don’t throw out your overripe bananas, use them to make these flavorful banana bread cookies that can be served any time of day.
Why this recipe works
- Banana bread in a cookie form.
- Made with brown butter.
- Soft and chewy texture.
- Freezer-friendly.
- Easy to make without a mixer.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
Medium bowl
Whisk
Large bowl
Plastic wrap
2 large baking sheet pans
Parchment paper
Ice cream scoop
Handheld mixer or stand mixer fitted with the paddle attachment
Small bowl
Allow all of your ingredients to come to room temperature.
Read the recipe through from start to finish.
Understanding Ingredients
Banana is the star ingredient of these cookies. Make sure to use very ripe bananas, which will provide the best banana flavor and add a natural sweetness.
Although granulated sugar can be used in the cookie dough, I opted to use brown sugar, which pairs well with the bananas. Brown sugar is essentially granulated sugar with molasses added, which creates a deep, caramel-like flavor. For this reason, it works really well with the flavor of the banana. For a more intense flavor, use dark brown sugar as opposed to light brown sugar.
Butter is used twice in this recipe. Once as brown butter in the cookie dough and again softened to room temperature in the cream cheese frosting. The small amount of butter added to the frosting contributes to the creamy texture and delicious flavor.
What is brown butter
Brown butter is essentially clarified butter. It is butter that is heated to evaporate the water and separate the milk solids. The only difference is that brown butter is cooked until the milk solids caramelize, providing a bolder flavor. The brown butter adds a delicious, rich flavor to these cookies.
How to make banana bread cookies
Whisk dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Combine wet ingredients. In a large bowl, whisk together the brown butter, banana, brown sugar, egg, and sour cream.
Add dry ingredients. Add the flour mixture to the wet ingredients and gently fold until evenly combined.
Refrigerate. Cover the mixture and refrigerate for at least two hours to chill the dough and develop the flavors.
Bake. Scoop the cookie dough onto two baking sheet pans lined with parchment paper, allowing for 2-inches between each cookie. Using the palm of your hand, slightly flatten each cookie. Bake for 9-12 minutes.
Cool and frost. Allow your cookies to cool to room temperature. Prepare the frosting and apply it to the completely cooled cookies.
Chilling the dough
Although not necessary, chilling the dough is worth the extra step. Chilling the cookie dough allows the butter to develop its flavors so that you yield a richer cookie. But that’s not all. Chilling the dough allows the dry ingredients to soak up moisture from the wet ingredients. Doing so helps concentrate the flavors as well as create a dough that bakes without spreading too much.
How to freeze banana bread cookies
You can freeze these cookies at any stage of the process: cookie dough, unfrosted, or frosted.
Cookie dough. Allow your dough to refrigerate for the suggested time, at least 2 hours or overnight. Scoop the dough into balls and slightly flatten. Place the shaped dough onto a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Transfer the chilled dough to a freezer-safe bag or container and freeze for up to 3 months.
Unfrosted or frosted. Because these banana bread cookies are moist, I recommend placing the completely cooled cookies with or without frosting onto a baking sheet lined with parchment paper and in the freezer for 30 minutes. Doing this will prevent the cookies from sticking together. Transfer the chilled cookies to a freezer-safe bag or container and freeze for up to 3 months.
Tips and takeaways
- If you love nuts, walnuts or pecans would be a delicious addition to these cookies. You can mix chopped nuts into the cookie dough or sprinkle on top of the frosted cookies.
- For chocolate lovers, you can mix in mini chocolate chips into the cookie dough! Also, you could omit the cream cheese frosting and spread a thin layer of Nutella on each cookie.
- For maximum flavor, allow the cookie dough to rest in the refrigerator overnight.
If you love bananas, then try these other recipes…
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Banana Bread Cookies. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!
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Banana Bread Cookies
- Yield: 30 cookies 1x
Description
Soft, delicious Banana Bread Cookies topped with homemade cream cheese frosting taste just like a slice of classic banana bread. These cookies are made with brown butter for an irresistible flavor. You can serve these cookies for breakfast or an afternoon treat that pairs well with a hot cup of coffee or tea.
Ingredients
For the cookies
- 280 g (2 cups) all-purpose flour
- 3.2 g (1 teaspoon) baking powder
- 3.2 g (1/2 teaspoon) baking soda
- 1.4 g (1/4 teaspoon) salt
- 113 g (1/2 cup) brown butter*, melted and cooled
- 2 medium ripe bananas, mashed
- 147 g (2/3 cup) light brown sugar
- 50 g (1 large) egg
- 45 g (3 tablespoons) sour cream, at room temperature
For the frosting
- 113 g (1/2 cup) cream cheese, at room temperature
- 13 g (1 tablespoon) unsalted butter, at room temperature
- 90 g (3/4 cup) powdered sugar
- 2 g (1/2 teaspoon) pure vanilla extract
- pinch of ground cinnamon
Instructions
For the cookies
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the brown butter, banana, brown sugar, egg, and sour cream. Gently fold in the flour mixture until evenly combined.
- Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight.
- Remove your cookie dough from the refrigerator and allow to sit at room temperature for about 15 minutes. Preheat oven to 350°F/177°C. Line two large baking sheet pans with parchment paper.
- Using a small ice cream scoop, scoop cookie dough balls, and line them on your prepared sheet pan, allowing for about 2-inches between each cookie. Slightly flatten each cookie.
- Bake in the preheated oven for 9-12 minutes.
- Remove from the oven and allow the cookies to cool 5 minutes on the hot sheet pan. Transfer the cookies to a cooling rack to completely cool.
For the frosting
- In a medium bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes. Add the powdered sugar and mix on low speed until powdered sugar is mostly incorporated. Increase to medium-high speed and beat for 3 minutes. Add the vanilla extract and ground cinnamon and mix on medium speed for 30 seconds. Frost the completely cooled cookies. Enjoy!
Notes
*Brown Butter: In a small saucepan, melt the butter over medium-high heat. Continue to heat, while occasionally stirring, until the butter has brown specks throughout. Careful not to burn the butter. Remove from the heat and transfer to a large bowl. Set aside to cool, but not thicken.
Make-Ahead: The cream cheese frosting can be made up to 1 week in advance. Cover and store in the refrigerator. Rewhip the frosting with a mixer before applying to your cookies.
Storing: Cookies can be stored in an airtight container in the refrigerator for up to 1 week. Alternatively, you can keep in the freezer frosted or unfrosted for up to 3 months. Thaw in the refrigerator overnight.
- Category: Cookies
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