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