Banana nut bread cookies
When you have browning bananas sitting around
I’m sure one of the first thoughts that go through your mind is ,‘Oh! I can make banana bread!”
Unless you’re my parents and you think browning bananas means they’re going bad and no good.. Which isn’t entirely wrong, but it hurts my heart to see those poor deliciously ripe bananas go.
Let’s take it a step further and let’s make them cookies. These cookies are so fluffy, soft, and tender you’ll think you’re eating actual banana bread.
And you wouldn’t be too far off from the truth. It’s all the same flavors as the bread, in something a bit more handheld.
Banana bread cookies
Yield: 15
Prep time: 10 MinCook time: 20 MinInactive time: 15 MinTotal time: 45 Min
These banana bread cookies are just as easy to make as actual banana bread, and just as tender in under 20 minutes.
Ingredients
Cookies
- 1 ¾ cups (222g) all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup (50g) white granulated sugar
- ½ cup (50g) light brown sugar
- ½ cup (113g or 1 stick) unsalted butter, softened
- 1 large egg
- 2 medium ripe bananas
- ½ cup (63g) walnuts, chopped
- 1 cup (170g) semi-sweet chocolate chips
Brown sugar cream cheese buttercream
- 225 grams (8 oz. / 1 package) package of softened cream cheese
- ½ cup (113g or 1 stick) unsalted butter, softened
- ⅓ cup (66g) light brown sugar
- 1 ½ cups (150g) powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- Pinch of kosher salt
Instructions
Cookies
- Place the oven rack in the middle of the oven. Preheat to 350°F.
- In a medium mixing bowl whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl cream together butter, and sugar until fluffy.
- Add in the egg, vanilla extract, bananas and mix until well combined.
- Add in dry ingredients, and mix until fully combined with no extra flour bit.
- Fold in walnuts and chopped chocolate until fully incorporated.
- Scoop a heaping tablespoon of dough, roll into a smooth ball and place on a parchment lined baking sheet, each cookie about 2 inches apart.
- Bake for 11-12 minutes rotating half way through, or until the edges are golden brown.
- Let cookies rest on a baking sheet for 5 minutes before moving to a wire rack to cool.
Brown sugar cream cheese buttercream
- While the cookies are cooling make the brown sugar cream cheese buttercream. Using a hand or stand mixer, in a medium bowl, cream together cream cheese and brown sugar, unsalted butter, until fully combined.
- Add in powdered sugar a little at a time until fluffy.
- Add in milk one tablespoon at a time until creamy and smooth. Add in a pinch of salt.
- Carefully frost the tops of the cookies. Garnish with extra walnuts if desired.
Cookies can be stored in an airtight container room temperature for up to 3 days.
