A soft, banana-scented cookie topped with tangy cream cheese frosting — it’s the best parts of banana bread compacted into a portable treat. These Banana Bread Cookies with Cream Cheese Frosting are perfect when you have two overripe bananas and want something a little sweeter than a slice of loaf but still comforting and familiar.
Why you’ll love this dish
These cookies combine quick comfort baking with a nostalgic banana-bread flavor, plus the cream cheese frosting gives them a bakery-style finish without the fuss. They’re ideal for using up overripe bananas, serve well at brunch or bake sales, and travel easily for potlucks.
"I made these for a weekend brunch — everyone asked for the recipe. The brown butter makes a subtle caramel note that pairs so well with the cream cheese frosting."
If you enjoy creamy, cozy dishes, these cookies sit nicely alongside other comforting recipes — for example, they’re a sweet finish after a hearty weeknight meal like Cream Cheese Chicken Chili (Slow Cooker). The contrast between savory and sweet makes for a satisfying home-cooked spread.
Step-by-step overview
This recipe is easy and linear: brown the butter and cool, mash the bananas, mix wet ingredients, fold in dry ingredients, drop onto a sheet, bake, cool completely, then frost. Expect about 15 minutes of active prep and 10–12 minutes baking per tray. Cooling is essential because cream cheese frosting needs a fully cooled cookie to avoid melting.
What you’ll need
- 2 ripe bananas, mashed (the riper, the sweeter; small brown specks are perfect)
- 1/2 cup brown butter, cooled (see tips for browning)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
For the frosting:
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Notes/substitutions:
- Brown butter: swapping regular melted butter is fine but you’ll miss the nutty depth. See tips for browning safely.
- Flour: use a 1:1 gluten-free all-purpose flour if needed.
- Sugars: reduce brown sugar by 2–3 tablespoons if your bananas are extremely sweet.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until mostly smooth. Add the cooled brown butter, brown sugar, and granulated sugar; mix until blended.
- Stir in the egg and vanilla until smooth and glossy.
- In a separate bowl, whisk together the baking soda, salt, and flour. Gradually fold the dry ingredients into the banana mixture just until combined. Avoid overmixing — you want a tender texture.
- Drop rounded spoonfuls (about 1 to 1½ tablespoons each) of dough onto the prepared sheet, spacing about 2 inches apart. For uniform cookies use a cookie scoop.
- Bake 10–12 minutes, or until the edges are lightly golden and the centers look set. Stirring or rotating the sheet halfway helps even baking.
- Transfer to a wire rack and cool completely. If the cookies are still warm, the frosting will melt.
- Meanwhile, make the frosting: beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth and spreadable. If too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
- Frost the cooled cookies and enjoy immediately, or chill briefly to set the frosting.
Best ways to enjoy it
These cookies are lovely with a morning coffee or an afternoon tea. For a crowd, arrange them on a platter with simple fresh fruit (berries or sliced apples) and a pot of strong coffee. They also make a pleasant dessert after a seafood-forward dinner; try finishing a casual seafood night with these cookies alongside something bold like Cajun Shrimp & Salmon with Garlic Cream Sauce — the rich, spicy main course contrasts nicely with the sweet, tangy cookies.
Serving ideas:
- Top with a little toasted chopped walnut or pecan for crunch.
- Dust with extra powdered sugar for presentation.
- Make mini cookies for bite-sized dessert platters.
Storage and reheating tips
- Room temperature: unfrosted cookies can sit at room temperature in an airtight container for up to 2 days. Once frosted with cream cheese, refrigerate within 2 hours.
- Refrigeration: store frosted cookies in a covered container for 3–4 days. Place parchment between layers to avoid sticking.
- Freezing: freeze unfrosted cookies in a single layer on a tray until firm, then transfer to an airtight container or freezer bag for up to 2–3 months. Thaw completely, then frost. You can also freeze frosted cookies for up to 1 month if tightly wrapped, but texture may change.
- Reheating: warm a cookie for 8–12 seconds in the microwave or 5–7 minutes in a 300°F oven for a just-baked feel — only reheat unfrosted or remove frosting first.
Food safety note: cream cheese is perishable. Don’t leave frosted cookies out more than 2 hours at room temperature.
Pro chef tips
- Brown butter carefully: melt butter in a light-colored pan over medium heat; swirl constantly. Once it foams and small brown bits appear with a nutty aroma, remove immediately to stop cooking. Let cool before adding to eggs.
- Banana ripeness: the riper the bananas, the more banana flavor and sweetness. If bananas are underripe, add a tablespoon of honey or a little extra brown sugar.
- Consistent cookies: use a small cookie scoop for even baking and uniform cook time.
- Don’t overmix the dough: overworking activates gluten and makes cookies tough — mix until just combined.
- Frosting texture: room-temperature cream cheese and butter whip smoother. If frosting is too loose, chill 10–15 minutes before spreading.
Creative twists
- Add-ins: fold in 1/2 cup chopped walnuts, pecans, or dark chocolate chips.
- Frosting swaps: try mascarpone or Greek yogurt mixed with powdered sugar for a tangy lighter topping.
- Gluten-free: use a cup-for-cup gluten-free flour blend and a touch more liquid if the dough seems dry.
- Vegan version: replace egg with a flax or chia egg (1 tbsp ground seed + 2.5 tbsp water), use vegan butter and vegan cream cheese for the frosting. Brown the vegan butter carefully for flavor.
- Spice it up: add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dry mix for a warm spice profile.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 15 minutes. Baking is 10–12 minutes per tray, plus cooling and frosting — plan 35–45 minutes total depending on cooling time.
Q: Can I skip browning the butter?
A: Yes — melted butter works, but browning develops deeper caramel notes that lift the banana flavor. If short on time, melted butter is an acceptable substitute.
Q: Can I make the dough ahead of time?
A: You can refrigerate shaped dough for up to 24 hours (cover tightly) and bake straight from the fridge, adding a minute or two to the bake time. Unbaked dough can also be frozen, then baked from frozen adding a few extra minutes.
Q: Is it safe to leave cookies with cream cheese frosting out?
A: No — cream cheese is perishable. Don’t leave frosted cookies out more than 2 hours (1 hour if above 90°F). Refrigerate for longer storage.
Q: How many cookies does this recipe make?
A: Yield depends on scoop size. Using a tablespoon to 1½-tablespoon scoop, expect roughly 18–24 cookies.
Q: Can I use low-fat cream cheese or Neufchâtel for the frosting?
A: Yes. Texture may be slightly softer; chill briefly before frosting if needed.
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Banana Bread Cookies with Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
A soft, banana-scented cookie topped with tangy cream cheese frosting, perfect for using up overripe bananas.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup brown butter, cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- For the frosting:
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the bananas in a large bowl. Add cooled brown butter, brown sugar, and granulated sugar; mix until blended.
- Stir in the egg and vanilla until smooth.
- In a separate bowl, whisk together baking soda, salt, and flour. Gradually fold dry ingredients into the banana mixture just until combined.
- Drop rounded spoonfuls of dough onto the prepared sheet, spaced about 2 inches apart.
- Bake for 10–12 minutes, or until lightly golden and set. Rotate the sheet halfway for even baking.
- Transfer to a wire rack and cool completely.
- Meanwhile, make the frosting by beating cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth. Adjust consistency as needed.
- Frost the cooled cookies and enjoy or chill briefly to set the frosting.
Notes
Tips for using brown butter and frosting consistency: Ensure butter is properly browned and ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American