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4.8 from 102 votes

Banana Bread Cookies

These banana bread cookies are studded with lots of chocolate chips, over ripe bananas, cinnamon, and topped with cream cheese frosting.

Prep Time
10 mins
Cook Time
10 mins
Total Time
23 mins
Servings: 12 cookies
Calories: 441 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup cake flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 8 Tbsp. unsalted, cold butter, cut into cubes
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 2 over ripe bananas, mashed (about 3/4 cup)
  • 1 3/4 cup chocolate chips
Cream Cheese Frosting
  • 4 oz. cream cheese, softened
  • 4 Tbsp. unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 3/4 tsp. vanilla extract
  • pinch of salt
  • chopped walnuts and ground cinnamon for garnish, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  2. Whisk together the dry ingredients (flours, cornstarch, baking soda, baking powder, salt cinnamon, nutmeg) in a large bowl and set aside.
  3. Cream together the butter, sugar and brown sugar using a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, ~3-4 minutes.
  4. Add in mashed bananas, followed by the egg, egg yolk and vanilla until combined.
  5. Add in dry ingredients, gradually until ingredients are incorporated.
  6. Add in chocolate chips until combined.
  7. Using floured hands and a cookie scoop, measure out ~10-12 cookies for large cookies, or scoop 2 Tbsp. sized cookies (you should get ~22 cookies). The dough will be a bit sticky due to the bananas. The flour will help! Or you can just use the cookie scoop to scoop directly onto the sheet pan to avoid using flour.
  8. Place on prepared baking sheet & bake cookies for ~13-14 minutes for the large cookies, or ~8-10 minutes for the smaller cookies.
  9. Let cookies cool, then make the cream cheese frosting. Mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
  10. Frost cooled cookies, garnished with nuts and ground cinnamon if desired. Enjoy!

Notes

  • Sticky dough: The reason this cookie dough is sticky is because of the bananas. I've found a light dusting of flour on my hands when scooping and rolling the dough solves the issue. However, chilling the dough (30-60 min) can also help sticky dough become more manageable to work with. 
  • Storage: Cookies will last in the refrigerator for 4-5 days. For freezing, I recommend cooling them and freezing without the cream cheese. Unfrosted cookies will last in the freezer for up to 3 months. 

Nutrition Information

Serving 1cookie (with frosting) Calories 441kcal (22%) Carbohydrates 59g (20%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 67mg (22%) Sodium 321mg (13%) Potassium 137mg (4%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 606IU (12%) Vitamin C 2mg (2%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 441

% Daily Value*

Serving 1cookie (with frosting)
Calories 441kcal 22%
Carbohydrates 59g 20%
Protein 5g 10%
Fat 21g 32%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 67mg 22%
Sodium 321mg 13%
Potassium 137mg 3%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 606IU 12%
Vitamin C 2mg 2%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.