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