Soft Banana Bread Cookies

This banana bread cookie recipe transforms everyone's favorite quick bread into a soft, chewy treat that captures all those warm, comforting flavors in a portable form. The cream cheese glaze adds just the right amount of tanginess to balance the sweetness of the bananas, creating an irresistible combination that will make these cookies disappear fast.

I first made these cookies during a rainy weekend when my normal banana bread seemed too ordinary. My family devoured them so quickly that I had to make a second batch before dinner. Now they're requested more often than traditional banana bread.

Ingredients

• All purpose flour: Provides structure without being too heavy
• Baking soda: Gives the perfect rise and soft texture
• Cinnamon: Adds warm spice notes that enhance the banana flavor
• Butter: Use unsalted so you can control the salt level
• Granulated sugar: Creates the perfect sweetness and helps with browning
• Brown sugar: Adds moisture and a subtle molasses flavor
• Eggs: Bind everything together
• Ripe bananas: The riper the better for maximum flavor
• Vanilla extract: Enhances all the other flavors
• Walnuts (optional): Add wonderful texture and nutty flavor
• Cream cheese: The key to a tangy smooth glaze
• Powdered sugar: Creates a silky glaze without grittiness

Step-by-Step Instructions

Prepare Your Workspace:

Preheat oven to 350°F and line baking sheets with parchment paper. This temperature creates the perfect environment for these cookies to rise properly while developing golden edges without overbrowning.

Mix Dry Ingredients:

Whisk together flour, baking soda, salt, and cinnamon in a medium bowl until well combined. This ensures even distribution of the leavening and spices throughout the dough for consistent flavor and texture in every cookie.

Cream Butter and Sugars:

Beat softened butter with both sugars until the mixture becomes light and fluffy, about 3 minutes. This incorporates air into the dough which helps create that tender texture we're looking for. Make sure your butter is truly at room temperature but not melted.

Add Wet Ingredients:

Mix in the egg and vanilla extract until completely incorporated, then fold in those mashed bananas. The bananas should be very ripe with plenty of brown spots for the sweetest, most intense flavor.

Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to your wet mixture, stirring until just combined. Overmixing will develop gluten and make your cookies tough rather than tender. If using walnuts, gently fold them in now.

Portion and Bake:

Scoop generous tablespoons of dough onto your prepared baking sheets, leaving room for spreading. Bake for 10 to 12 minutes until the edges are just turning golden but the centers still look slightly underdone. They'll continue cooking from residual heat after removal.

Cool Completely:

Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack. This short rest helps them set up properly so they don't fall apart when moved.

Prepare Cream Cheese Glaze:

Beat softened cream cheese until smooth, then gradually incorporate powdered sugar, milk, and vanilla. The consistency should be thick enough to hold its shape slightly but thin enough to drizzle beautifully over your cookies.

Glaze and Enjoy:

Once cookies are completely cool, drizzle or spread the cream cheese glaze over each one. Let the glaze set for about 15 minutes before serving if you want less mess.

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My absolute favorite part of these cookies is the cream cheese glaze. It reminds me of the cream cheese frosting my grandmother would slather on her banana bread when I was young. She always said the tanginess helped cut through the sweetness, and she was absolutely right. These cookies bring back those warm kitchen memories every time.

Make Ahead and Storage

These banana bread cookies actually taste even better the next day after the flavors have had time to meld. Store them in an airtight container at room temperature for up to 3 days, separating layers with parchment paper to prevent sticking. For longer storage, refrigerate for up to a week, though the texture may become slightly more dense. You can also freeze unglazed cookies for up to 3 months just thaw at room temperature and add fresh glaze before serving.

Perfect Ripeness Matters

The bananas you use will significantly impact the flavor of your cookies. For the best results, wait until your bananas are deeply speckled with brown spots or even mostly brown. At this stage, the starches have converted to sugars, creating that intense, sweet banana flavor we all love. If your bananas aren't quite ready but you want to make cookies now, you can speed up the ripening process by placing them in a paper bag with an apple, which releases ethylene gas that accelerates ripening.

Serving Suggestions

These cookies are wonderful on their own, but they truly shine as part of a larger dessert. Try crumbling a cookie over vanilla ice cream for a banana bread sundae, or use two cookies to make incredible ice cream sandwiches. For brunch, serve alongside a strong cup of coffee or chai tea the warm spices complement each other beautifully. You can also package these cookies in decorative bags or boxes for a thoughtful homemade gift that anyone would be delighted to receive.

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Frequently Asked Questions

→ Can I use overripe bananas for this?

Yes. Overripe bananas with brown spots are perfect as they add more sweetness and moisture to the cookies.

→ Can I skip the cream cheese glaze?

Absolutely. The cookies are delicious on their own, but the glaze enhances the flavor with its tangy sweetness.

→ Can I make these cookies nut-free?

Yes, simply omit the chopped walnuts. The cookies will still be flavorful and soft.

→ How should I store these cookies?

Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I freeze the dough?

Yes, you can freeze the cookie dough for up to 3 months. Thaw in the fridge before baking.

→ What can I use as a substitute for walnuts?

You can use pecans, almonds, or even chocolate chips as a substitute, or leave them out entirely.