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Banana Bread Cookies with Cream Cheese Frosting and Walnut Crunch

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These banana bread cookies are soft, chewy, and packed with banana flavor, topped with a dreamy cream cheese frosting and a sprinkle of crunchy walnuts. They’re the perfect bite-sized treat for sharing, potlucks, or satisfying your banana bread cravings in cookie form.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 teaspoon (2g) ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 2 very ripe bananas, mashed (about 1 cup/225g)
  • 1/3 cup (40g) chopped walnuts (optional, in dough)
  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons (30g) unsalted butter, softened (for frosting)
  • 1–1.5 cups (120–180g) powdered sugar
  • 1/2 teaspoon (2.5ml) vanilla extract (for frosting)
  • Pinch of salt (for frosting, optional)
  • 1/2 cup (60g) chopped walnuts (for topping)
  • 1 tablespoon (13g) brown sugar (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Let butter and cream cheese come to room temperature (about 30 minutes).
  3. Mash 2 very ripe bananas (about 1 cup) until mostly smooth.
  4. Toast 1/2 cup chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often. Cool, then toss with 1 tablespoon brown sugar. Set aside.
  5. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  6. In a large mixing bowl, beat 1/2 cup unsalted butter, 1/2 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy (2–3 minutes).
  7. Beat in egg and 1 teaspoon vanilla extract until smooth.
  8. Mix in mashed bananas until just combined.
  9. Add dry ingredients to wet and mix on low until just combined. Do not overmix.
  10. Fold in 1/3 cup chopped walnuts (optional).
  11. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart.
  12. Bake for 10–12 minutes, or until edges are set and tops are just turning golden. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  13. For the frosting: In a clean bowl, beat cream cheese and 2 tablespoons unsalted butter until smooth and fluffy.
  14. Gradually add powdered sugar, beating until thick and creamy. Mix in 1/2 teaspoon vanilla extract and a pinch of salt.
  15. Once cookies are completely cool, spread a generous layer of cream cheese frosting on each one.
  16. Sprinkle with the walnut crunch topping and press gently so the nuts stick.
  17. Cookies are ready to eat right away, but flavors intensify if you let them sit for an hour.

Notes

Use extra-ripe bananas for the best flavor. Toasting the walnuts enhances their crunch and flavor. If your cookies spread too much, chill the dough for 10–15 minutes before baking. Frost only when cookies are completely cool. For gluten-free, use a 1:1 gluten-free flour blend. For nut-free, omit walnuts or use seeds. Store cookies in the fridge for up to 4 days; unfrosted cookies freeze well.

Nutrition

Keywords: banana bread cookies, cream cheese frosting, walnut crunch, banana dessert, easy cookies, soft cookies, potluck dessert, American cookies, banana recipes

Find it online: https://bitematrix.com/banana-bread-cookies-recipe-easy-cream-cheese-frosted-dessert/