Yummy banana bread cookies 🍪 🍌
What’s your favorite cookie? Recipe below ⬇️
Cookies
2 bananas ripe, small to medium sized
½ cup (113g) unsalted butter softened
½ cup (100g) light brown sugar packed
1 large egg at room temperature
½ teaspoon pure vanilla extract
1 ½ cups (180g) all-purpose flour
½ cup quick oats
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¼ cup finely chopped pecans or walnuts, for topping (optional)
Cream Cheese Frosting
2 ounces cream cheese softened
½ teaspoon pure vanilla extract
⅛ teaspoon salt
1 cup powdered sugar
Preheat the oven to 350°F/180°C. If using a fan oven, then 160°C. And line a cookie sheet with a Silpat mat or parchment paper.
In a large bowl, using a fork mash the bananas until pureed.
Add the butter and sugar and cream together using a hand mixer. The mixture won’t look very smooth and that’s ok.
Add the egg and vanilla and beat again just until combined.
Add the dry ingredients: flour, oats, baking soda, baking powder, and salt.
Mix on low speed until combined. Make sure to scrape the bottom and sides of the bowl as needed.
Use a medium cookie scoop, and scoop out 1 inch cookie dough balls. Bake for 10 minutes. The cookies are ready when the bottoms are lightly browned, but the cookies are still soft. They will set once you take them out of the oven.
Cool on the cookie sheet for 10 minutes, then allow to cool completely on a wire rack.
Make the frosting: In a bowl, beat the cream cheese with the vanilla and salt using a hand mixer ( for about 20 seconds). Then gradually add in the powdered sugar, and mix on low speed to avoid a sugar storm. If it’s too thick, add 1-2 teaspoons of milk and mix again.
When the cookies cool completely, frost using a small spatula or a butter knife then sprinkle with crushed walnuts or pecans.
Notes
To store: Keep these cookies in an airtight container in the fridge for up to 4 days. Avoid stacking them if you’ve added frosting. Unfrosted cookies can be frozen for up to three months.
Adding the icing and nuts is optional.
These cookies are only slightly sweet. If you don’t plan to add the frosting, you may want to add 1/4 cup more sugar to the cookie dough.
Banana bread cookies are a delightful twist on traditional cookies that incorporate the sweet, moist flavor of ripe bananas. This unique recipe not only utilizes ripe bananas but also includes wholesome ingredients like quick oats and nuts, adding texture and nutrients. For those who enjoy baking, elevating your cookie game with a banana twist can be incredibly satisfying. These cookies are simple to make, and the method blends wet and dry ingredients seamlessly, ensuring a soft and chewy texture. If you wish to enhance the flavors, consider adding chocolate chips or a touch of cinnamon for extra warmth. Additionally, substituting the nuts with chocolate chunks can create a delicious variation. The cream cheese frosting adds a rich creaminess that perfectly balances the subtle sweetness of the cookies. Storing banana bread cookies is easy; place them in an airtight container, and they will last for several days in the refrigerator. You can also freeze the un-frosted cookies to enjoy later, making this recipe a convenient choice for meal prepping or impromptu gatherings. These cookies are not just a treat but can also be a great conversation starter at social gatherings. Whether you’re planning a family dessert night or a special occasion, these cookies can be a crowd-pleaser, enticing both kids and adults alike. Try sharing them with neighbors or friends to spread the joy of homemade baking!
