If you ever get to the point of having super ripe bananas and immediately think “banana bread,” why not try these cookies instead? They have the same flavor, plus cream cheese frosting, and you don’t have to wait for them to cool as long. This recipe uses about two medium sized bananas.
Makes 36 – 40
- 8 tablespoons (113 grams) unsalted butter, room temperature
- ½ cup (108 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 1 cup (136 grams) mashed bananas
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- Pinch of salt
Cream Cheese Frosting
- 4 ounces (113 grams) cream cheese, softened
- 4 tablespoons (56 grams) unsalted butter, softened
- 2 cups (192 grams) confectioners’ sugar
- ¼ teaspoon cinnamon
- ½ cup (58 grams) toasted walnuts, chopped
Make the Cookies
- Preheat the oven to 375°F. Line sheet pans with parchment paper and set aside.
- In a medium mixing bowl, add the butter, brown sugar and granulated sugar and use a hand mixer to blend for 3 to 4 minutes until light and creamy.
- Add in the mashed banana, egg, and vanilla extract and mix it all together.
- Add the flour, baking powder, baking soda, cinnamon and salt and mix them all together until just combined.
- Use a cookie scoop to distribute onto the prepared sheet pans. Bake for 9 to 10 minutes or until slightly browned and set. Let them cool completely.
Make the Cream Cheese Frosting
6. In a medium mixing bowl, combine the butter, cream cheese and confectioners’ sugar and mix on medium-low with a hand mixer or in a stand mixer until roughly combined.
7. Add the cinnamon and then turn to medium-high. Beat until light and fluffy, about 2 to 3 minutes.
8. Spread the frosting over the cookies and top with the chopped nuts. Cookies can served immediately or stored in the refrigerator up to 3 days.