Banana Bread Cookies Recipe – Easy Cream Cheese Frosted Dessert

Introduction

The aroma of banana bread baking, mingling with the sweet scent of vanilla and warm butter, always brings me right back to my grandma’s kitchen—often, a little flour dusted on my nose and a big grin on my face. But you know what’s even better than classic banana bread? Turning that nostalgia into adorable, chewy banana bread cookies topped with dreamy cream cheese frosting and a sprinkle of crunchy walnuts. This recipe is my answer to those days when you crave banana bread but want something bite-sized, fun, and perfect for sharing (or sneaking from the cookie jar).

I first whipped up these banana bread cookies on a whim during a rainy weekend, staring at a couple overripe bananas and thinking, “What if…?” The result? Magic. Pure, decadent magic. These cookies are everything you love about banana bread—moist, rich, full of banana flavor—packed into a soft cookie that practically melts in your mouth. The cream cheese frosting adds a tangy-sweet finish, and that walnut crunch on top? Well, let’s just say you might start putting it on everything.

This banana bread cookies recipe isn’t just a happy accident—it’s become my go-to dessert for potlucks, bake sales, and cozy nights in with a cup of tea. Whether you’re a banana bread fan, a cookie enthusiast, or just have one lonely banana waiting to be transformed, you’re going to fall for these. Bonus: they’re simple enough for beginner bakers and impressive enough for any dessert table. Trust me, I’ve made these more times than I can count, and they never last long!

Why You’ll Love This Recipe

Let’s face it: there are a million cookie recipes out there, but these banana bread cookies with cream cheese frosting and walnut crunch? They hit differently. I’m not just saying that because I’ve baked (and eaten) dozens of batches—these cookies have a special place in my heart (and my family’s snack stash).

• Quick & Easy: These cookies come together in under 30 minutes, start to finish. No need to wait for dough to chill or fuss with complicated steps. Perfect for those “I want cookies now” moments.
• Simple Ingredients: Most of what you need is already in your pantry—think flour, butter, eggs, sugar, and of course, ripe bananas. No fancy mix-ins or specialty flours required.
• Perfect for All Occasions: These cookies are a hit at brunch, baby showers, holiday dessert tables, or as a sweet snack in your lunchbox. I’ve even packed them for road trips and camping weekends—major crowd-pleaser!
• Crowd-Pleaser: Both kids and adults go wild for the combination of soft banana cookie, creamy frosting, and toasty walnuts. I’ve seen picky eaters ask for seconds (and thirds).
• Unbelievably Delicious: Each bite is a delightful mix of moist, cake-like cookie, tangy cream cheese, and a nutty crunch. If you love banana bread, you’ll swoon over these cookies.

What sets this banana bread cookies recipe apart is the texture—a cross between your favorite banana bread and a soft, chewy cookie. The secret? Using extra-ripe bananas for intense flavor and blending them right into the dough. And that cream cheese frosting isn’t just slathered on—it’s whipped until fluffy and light, with just enough sweetness to balance the cookies.

Honestly, these cookies are a little bit of everyday magic. They’re the kind you bake for a friend who needs cheering up or to treat yourself after a long week. There’s no pressure to be perfect—if your cookies are a little rustic or your frosting swirls are wonky, they’ll still taste incredible. That’s real comfort food, in cookie form.

What Ingredients You Will Need

This banana bread cookies recipe uses wholesome, everyday ingredients to achieve that signature banana bread flavor, a soft cookie bite, and a luscious cream cheese finish. If you bake at all, odds are you’ve got most of these ready to go—maybe just grab a block of cream cheese and you’re set!

• For the Cookies:
  • All-purpose flour (gives structure—can sub with 1:1 gluten-free blend if needed)
  • Baking powder & baking soda (for lift and that classic soft texture)
  • Salt (just a pinch to balance sweetness)
  • Ground cinnamon (adds warmth—try a touch of nutmeg for extra cozy flavor!)
  • Unsalted butter, softened (for richness; I like using European-style butter when I’m feeling fancy)
  • Light brown sugar (keeps cookies moist and adds caramel notes)
  • Granulated sugar (for sweetness and a tender crumb)
  • Large egg (binds everything together)
  • Vanilla extract (pure vanilla makes a difference—if you have vanilla bean paste, even better!)
  • Very ripe bananas, mashed (about 2 medium bananas, the more speckled, the better—don’t toss those brown ones!)
  • Chopped walnuts (optional in the dough, but I love the extra crunch and nutty flavor)
• For the Cream Cheese Frosting:
  • Cream cheese, softened (full-fat is best for flavor—use brick-style, not whipped)
  • Unsalted butter, softened (makes the frosting smooth and rich)
  • Powdered sugar (for sweetness and a fluffy texture—sift it if you want ultra-smooth frosting)
  • Vanilla extract (again, pure is best)
  • Pinch of salt (totally optional, but helps cut through the sweetness)
• For the Walnut Crunch Topping:
  • Chopped walnuts (toasted for bigger flavor—just toss them in a dry skillet for a few minutes!)
  • Brown sugar (helps the walnuts caramelize and get extra crunchy)

I usually grab my favorite King Arthur flour, Kerrygold butter, and Philadelphia cream cheese for this recipe—those little choices really do make a difference! If you need a nut-free version, simply skip the walnuts or try toasted pumpkin seeds for crunch. And dairy-free folks, you can use vegan butter and a plant-based cream cheese with great results.

Equipment Needed

You don’t need any high-tech gear to make these banana bread cookies—just a few kitchen basics and a little enthusiasm.

• Baking sheets (lined with parchment paper for easy cleanup—trust me, the cookies won’t stick!)
• Mixing bowls (one large, one medium, and a small one for the walnuts if you’re feeling organized)
• Hand mixer or stand mixer (for creaming butter and sugar—if you’re strong, a sturdy whisk and elbow grease will do the trick!)
• Measuring cups and spoons (I use stainless steel—easy to clean and they last forever)
• Spatula and wooden spoon (for folding in the bananas and scraping every last bit of dough)
• Cookie scoop or tablespoon (makes uniform cookies, but two spoons work in a pinch)
• Cooling rack (lets the cookies cool evenly—if you don’t have one, a clean, dry towel on the counter works)
• Small offset spatula or butter knife (for spreading that luscious frosting)

If you’re new to baking, start with the basics—no need to splurge. I’ve even made these cookies with a big mixing bowl and a fork when my mixer was on the fritz! Just make sure your pans are clean (old burnt bits can stick) and your mixer blades are sharp. Keep your tools dry when measuring flour for accuracy—little things count.

Preparation Method

1. Prep Your Ingredients:
   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
   • Let your butter and cream cheese come to room temperature (about 30 minutes on the counter—don’t rush this, or your frosting won’t be smooth).
   • Mash 2 very ripe bananas (about 1 cup/225g) with a fork until mostly smooth—some small lumps are fine.
   • Toast 1/2 cup (60g) chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often. Cool, then toss with 1 tablespoon (13g) brown sugar. Set aside.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 teaspoon (2g) baking powder, 1/2 teaspoon (2g) baking soda, 1/2 teaspoon (3g) salt, and 1 teaspoon (2g) ground cinnamon.
3. Cream Butter and Sugars:
   • In a large mixing bowl, beat 1/2 cup (115g) unsalted butter, 1/2 cup (100g) light brown sugar, and 1/4 cup (50g) granulated sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).
4. Add Egg, Vanilla, and Banana:
   • Beat in 1 large egg and 1 teaspoon (5ml) vanilla extract until smooth, scraping down the bowl as needed.
   • Mix in the mashed bananas until just combined. The batter might look a bit curdled—don’t panic, it’ll come together!
5. Combine Wet and Dry:
   • Add the dry ingredients to the wet and mix on low until just combined. Don’t overmix—stop when you see the last streak of flour disappear.
   • Fold in 1/3 cup (40g) chopped walnuts (optional) for extra crunch.
6. Scoop and Bake:
   • Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches (5cm) apart.
   • Bake for 10–12 minutes, or until the edges are set and the tops are just turning golden. They’ll look a bit soft in the middle—this is perfect!
   • Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
7. Make the Cream Cheese Frosting:
   • In a clean bowl, beat 4 oz (115g) cream cheese and 2 tablespoons (30g) unsalted butter until smooth and fluffy.
   • Gradually add 1–1.5 cups (120–180g) powdered sugar, beating until thick and creamy. Mix in 1/2 teaspoon (2.5ml) vanilla extract and a pinch of salt.
   • (Tip: If frosting is too thick, add a splash of milk; if too thin, add a bit more powdered sugar.)
8. Frost and Top:
   • Once cookies are completely cool, spread a generous layer of cream cheese frosting on each one using an offset spatula or butter knife.
   • Sprinkle with the walnut crunch topping. Press gently so the nuts stick.
9. Enjoy!
   • Cookies are ready to eat right away, but the flavors intensify if you let them sit for an hour.
   • (Troubleshooting tip: If your cookies spread too much, your bananas may have been extra large—just chill the dough 15 minutes next time.)

I like to frost just before serving, especially if I’m taking these to a party—the cookies stay soft, and the frosting stays fresh. If you want a shortcut, skip the walnut topping (but honestly, don’t, it’s so good).

Cooking Tips & Techniques

Baking these banana bread cookies has taught me a few tricks (and, yes, a couple hard lessons). Here are my best tips to make your batch flawless:

• Use ripe bananas: The riper, the better—think lots of brown spots. Unripe bananas won’t give the right sweetness or flavor.
• Don’t overmix: Once you add the flour, mix just until it comes together. Overmixing = tough cookies, and nobody wants that.
• Chill the dough if needed: If your kitchen is warm or your bananas were extra large, chill the dough for 10–15 minutes before baking to prevent spreading.
• Check your oven temp: I once baked a batch that came out too dark because my oven ran hot. Use an oven thermometer if you have one.
• Frost only when cool: Warm cookies + frosting = a messy (but still tasty) situation. Let them cool completely for picture-perfect results.
• Toast the walnuts: Don’t skip this step. Toasting brings out their flavor and keeps them crunchy, even after topping with frosting.
• Batch baking: You can bake two trays at once, but swap and rotate halfway for even baking.

I’ve definitely forgotten to let my butter soften and ended up with lumpy frosting—it’s fixable, but smoother is always better. And, if you’re multitasking, set a timer! Banana bread cookies bake fast, and overbaked cookies lose their signature softness.

Variations & Adaptations

One of my favorite things about this banana bread cookies recipe is how easy it is to tweak for different tastes and dietary needs. Here are some fun ways to mix things up:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill with great results—nobody could tell the difference!
• Nut-Free: Skip the walnuts or use toasted pumpkin or sunflower seeds for crunch. You can also just sprinkle a bit of cinnamon sugar on top for sparkle.
• Chocolate Lovers: Add 1/2 cup (90g) mini chocolate chips to the dough. Chocolate + banana is never a bad idea, honestly.
• Dairy-Free: Use vegan butter and a plant-based cream cheese for the frosting. It’s surprisingly delicious!
• Seasonal Swaps: Sprinkle a little pumpkin spice into the dough for fall, or fold in dried cranberries for a festive winter twist.

I’ve even made a breakfast version by reducing the sugar in the dough and skipping the frosting—just as tasty with a cup of coffee. Don’t be afraid to experiment; these cookies are super forgiving.

Serving & Storage Suggestions

These banana bread cookies are best served at room temperature, with the frosting soft and the walnut crunch fresh. I love to arrange them in a pretty circle on a cake stand or layer them in a parchment-lined tin for gifting.

• Serving Ideas: Pair with hot coffee, chai, or a cold glass of milk. For brunch, they’re adorable alongside fresh fruit and muffins.
• Storing: Store in an airtight container in the fridge for up to 4 days. Layer with wax or parchment paper to keep the frosting intact.
• Freezing: Unfrosted cookies freeze well—just cool completely, then freeze in a zip-top bag for up to 2 months. Thaw, frost, and top with walnuts before serving.
• Reheating: If you want warm cookies, pop them (unfrosted) in a 300°F (150°C) oven for 3–5 minutes. Let cool before frosting.
• Flavor Development: The banana flavor deepens after a day—great for make-ahead treats!

If you’re packing these for lunch or a picnic, keep them cool so the frosting stays firm. They’re honestly irresistible at any temp, but a little chill makes the frosting extra dreamy.

Nutritional Information & Benefits

Each banana bread cookie with cream cheese frosting and walnut crunch contains approximately 180–200 calories, 3g protein, 8g fat, and 25g carbohydrates (based on standard ingredients).

Bananas offer potassium and vitamin B6, while walnuts provide healthy fats and a boost of omega-3s. Cream cheese adds calcium and a dose of satisfaction (it’s dessert, after all!). This recipe can be adapted for gluten-free or nut-free diets with simple swaps.

Allergens: Contains wheat, eggs, dairy, and nuts (walnuts). For a lighter version, use reduced-fat cream cheese or skip the frosting—though, let’s be honest, the whole package is worth it. I love that these cookies satisfy a sweet craving without being over-the-top indulgent.

Conclusion

If you’re looking for a dessert that’s as comforting as homemade banana bread but twice as fun, this banana bread cookies recipe is your answer. They’re easy, crowd-pleasing, and bring a little joy to any day—whether you’re sharing with friends or treating yourself after a long week.

Feel free to get creative—swap toppings, try new flavors, or make them mini for party trays. I love these cookies because they’re a sweet reminder of my family’s baking traditions, but with a modern twist that always gets people talking.

If you whip up a batch, let me know how yours turned out! Share your creations, leave a comment with your favorite add-ins, or pass this recipe along to a fellow banana bread lover. Happy baking—may your cookie jar never be empty!

Frequently Asked Questions

Can I make these banana bread cookies ahead of time?

Absolutely! You can bake the cookies a day ahead and store them unfrosted. Frost and add the walnut crunch just before serving for the best texture.

What if I don’t have walnuts?

No worries! You can skip the nuts, use pecans, or try toasted pumpkin seeds for a nut-free crunch. The cookies are still delicious plain.

Can I use frozen bananas?

Yes! Thaw them and drain excess liquid before mashing. Frozen bananas work great and often have even more banana flavor.

How do I keep the cookies soft?

Store them in an airtight container with a piece of bread or apple slice—it helps maintain moisture. Don’t overbake, or they’ll dry out.

Is there a way to make these cookies vegan?

Definitely try using vegan butter, a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and plant-based cream cheese for the frosting. They turn out wonderfully!

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