Two ripe, mashed bananas folded into buttery cookie dough, then finished with a tangy cream cheese glaze — these banana bread cookies hit that sweet spot between nostalgic loaf and irresistible cookie. They bake up soft in the center with golden edges, and the cream cheese drizzle makes each bite feel a little celebratory. If you enjoy unexpected uses for cream cheese, you might also like a savory take later in the week like cream cheese chicken chili for dinner.
Why you’ll love this dish
This recipe turns overripe bananas into a crowd-pleasing treat that’s faster than a loaf and easier to share than a cake. It’s perfect for when you want banana bread flavor but crave a portable, dunkable cookie. Benefits at a glance:
- Quick bake time — 10–12 minutes per batch.
- Uses pantry staples and ripe bananas that might otherwise be tossed.
- Kid-friendly texture: soft center, slightly crisp edges.
- The cream cheese glaze adds a bright tang that cuts the sweetness.
“Slightly crisp on the outside, pillowy inside, and that tangy glaze is the finishing touch — perfect for brunch or a bake sale.” — a happy tester
How this recipe comes together
Think of this as banana bread in cookie form. First you cream butter with sugars to create structure and lift. Egg and mashed bananas add moisture and chew. The dry mix (flour, baking soda, salt, cinnamon) is folded in just until combined so the cookies stay tender. Small spoonfuls are dropped onto a lined sheet and baked quickly; as the edges color, the centers remain soft. Once cooled, a simple cream cheese glaze is whisked until smooth and drizzled over each cookie.
What you’ll need
- 2 ripe bananas, mashed (the riper the sweeter; spotty skins are ideal)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened (room temperature)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the glaze: - 1/2 cup cream cheese, softened
- 1 cup powdered sugar, sifted if lumpy
- 2 tablespoons milk (more or less for consistency)
Notes and substitutions:
- Brown sugar deepens flavor; swap half with white sugar if you prefer a lighter taste.
- For dairy-free, use vegan butter and vegan cream cheese (glaze texture may vary).
- To boost texture, stir in 1/2 cup chopped walnuts or chocolate chips at the end.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with brown and granulated sugars until smooth and slightly fluffy (about 2–3 minutes with a hand mixer).
- Beat in the egg, mashed bananas, and vanilla extract until well combined. Scrape the bowl as needed.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the banana mixture until just combined. Avoid overmixing to keep cookies tender. If adding nuts or chips, fold them in now.
- Drop tablespoon-sized mounds of dough onto the prepared sheet, spacing about 2 inches apart. (For more uniform cookies, use a small cookie scoop.)
- Bake 10–12 minutes, or until edges are golden and centers are set but still soft. Rotate the pan halfway through if your oven has hot spots.
- Let cookies cool completely on a wire rack before glazing. While they cool, prepare the glaze: beat the softened cream cheese until smooth, then gradually add powdered sugar and milk until you reach a pourable consistency.
- Drizzle glaze over cooled cookies with a spoon or pipe it using a zip-top bag with a corner snipped. Allow glaze to set for 20–30 minutes before serving.
Best ways to enjoy it
Serve warm or room temperature with a cup of coffee, afternoon tea, or cold milk. These cookies work great for:
- Brunch spreads and bake sales.
- Dessert boards paired with fruit and nuts.
- Lunchbox treats.
If you’re building a weekend brunch menu, the sweet-salty contrast pairs surprisingly well with rich mains — try balancing with a savory centerpiece like brown sugar garlic glazed salmon for a complete meal that leans sweet-and-savory.
Storage and reheating tips
- Unfrosted cookies: store airtight at room temperature for up to 3 days.
- Glazed cookies: keep refrigerated in a single layer or separated by parchment for up to 4 days because of the dairy glaze. Bring to room temperature before serving for best flavor.
- Freezing: freeze baked, unglazed cookies in an airtight container for up to 2 months. Thaw at room temperature and add glaze just before serving.
- Reheating: warm a cookie for 6–8 seconds in the microwave (on a plate) to revive softness. Avoid microwaving glazed cookies more than briefly — the glaze can become runny.
Food safety: because the glaze contains cream cheese and milk, refrigerate leftovers within two hours to prevent bacterial growth.
Pro chef tips
- Use very ripe bananas (lots of brown spots) for maximum banana flavor and natural sweetness. If your bananas aren’t ripe enough, microwave them whole for 30–60 seconds to soften and concentrate sugars.
- Room temperature butter and egg incorporate better, giving a smoother dough. Don’t skip letting butter soften.
- Measure flour by spooning it into the cup and leveling with a knife — packing flour can make cookies dry.
- Don’t overbake. Pull them when edges are golden but centers still look slightly underdone; they’ll finish setting on the pan.
- For glossy glaze, beat the cream cheese until perfectly smooth before adding powdered sugar; use full-fat cream cheese for best texture.
Creative twists
- Chocolate chip banana: fold in 1/2–3/4 cup chocolate chips for a classic upgrade.
- Nutty crunch: stir in chopped toasted pecans or walnuts for texture and flavor.
- Maple glaze: swap the milk for 1 tablespoon maple syrup plus 1 tablespoon milk for a maple-cream-cheese drizzle.
- Spiced version: add 1/4 teaspoon nutmeg and 1/8 teaspoon ground cloves to the dry mix for a warm spice profile.
- Gluten-free: use a 1:1 gluten-free flour blend that contains xanthan gum; bake time may vary slightly.
Common questions
Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough for up to 24 hours. Let it sit at room temperature 15–20 minutes before scooping and baking so it’s easier to portion.
Q: Do I have to chill the dough?
A: Not necessary for this drop-cookie dough. Chilling can help prevent spread if your kitchen is very warm, but the recipe is designed to bake straight away.
Q: Can I skip the egg or use an egg substitute?
A: You can use a flax "egg" (1 tablespoon ground flax + 3 tablespoons water, chilled 10 minutes) for an eggless version. Texture will be slightly denser.
Q: Is the glaze safe without baking?
A: Yes. The glaze is a no-bake mixture of cream cheese, powdered sugar, and milk. Because it contains dairy, refrigerate glazed cookies within two hours.
Q: How do I make the glaze thicker or thinner?
A: For thicker glaze, add more powdered sugar incrementally. For thinner, add milk a few drops at a time until you reach the desired drizzling consistency.
Q: Can I freeze glazed cookies?
A: Freezing glazed cookies is possible but the glaze can change texture. For best results, freeze cookies unglazed and add fresh glaze after thawing.
Enjoy baking these banana bread cookies — they’re a simple, comforting way to use ripe bananas and make something shareable and memorable.
Print
Banana Bread Cookies with Cream Cheese Glaze
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious banana bread cookies made with ripe bananas and a tangy cream cheese glaze, offering a delightful balance of softness and crispiness.
Ingredients
- 2 ripe bananas, mashed
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- For the glaze:
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream softened butter with brown and granulated sugars until smooth and fluffy (about 2–3 minutes).
- Beat in egg, mashed bananas, and vanilla extract until well combined, scraping the bowl as needed.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the banana mixture until just combined; add any nuts or chips at this point.
- Drop tablespoon-sized mounds of dough onto the prepared sheet, spaced about 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers are set but still soft.
- Let cookies cool on a wire rack before glazing.
- For the glaze, beat softened cream cheese until smooth, then gradually add powdered sugar and milk to reach drizzle consistency.
- Drizzle glaze over cooled cookies and allow it to set for 20–30 minutes before serving.
Notes
Use very ripe bananas for the best flavor. For dairy-free options, substitute vegan butter and cream cheese. Storage tips: unfrosted cookies can be stored at room temperature for 3 days; glazed cookies should be refrigerated.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American