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Banana bread cookies topped with cream cheese frosting on a French round wire rack with milk and plates in the background.

Banana Bread Cookies

  • Author: Maria
  • Yield: 30 cookies 1x


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.



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


For the cookies

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.
  2. 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.
  3. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight.
  4. 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.
  5. 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.
  6. Bake in the preheated oven for 9-12 minutes.
  7. 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

  1. 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!


*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