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These Banana Bread Cookies capture the flavor of classic banana bread in a soft, cookie form. The cream cheese frosting adds a tangy sweetness, while toasted nuts provide a satisfying crunch. Perfect for a comforting treat!
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Banana Bread Cookies

Banana Bread Cookies with Cream Cheese are a delicious and moist treat that combines the flavors of banana bread with the richness of cream cheese frosting. Perfect for breakfast, brunch, or a sweet snack, these cookies are sure to impress.
Course Dessert
Cuisine American
Keyword Banana Bread, Banana Bread Cookies, Cookies
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 14 Cookie

Ingredients

Wet Ingredients:

  • 2 Tbsp melted and cooled coconut oil or sub melted butter
  • ½ cup mashed ripe banana 1 medium ripe banana
  • ¼ cup 50gr organic cane sugar (or coconut sugar*)
  • 1 egg at room temperature
  • 1 Tsp vanilla extract

Dry Ingredients:

  • 1 ¼ cups 140gr packed fine blanched almond flour (do not suggest using almond meal)
  • ¼ cup 28gr coconut flour
  • ½ Tsp baking soda
  • ½ Tsp cinnamon
  • ¼ Tsp salt

For the cream cheese frosting:

  • ½ cup 57gr powdered sugar
  • 2 Tbsp cream cheese or vegan cream cheese at room temperature
  • 2 Tbsp butter or vegan butter at room temperature
  • ½ Tsp vanilla extract
  • ½ Tsp almond milk if necessary, to thin out frosting

For the topping:

  • ¼ cup chopped toasted walnuts or you favr topping

Instructions

  • In a large bowl, combine the cooled, melted coconut oil with the mashed banana, sugar, egg, and vanilla extract. Stir until the mixture is smooth and well blended. Then, add the almond flour, coconut flour, baking soda, cinnamon, and salt, mixing until a soft dough forms. Place the dough in the fridge to chill for 5 minutes while you preheat the oven.
  • Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set it aside.
  • Roll the dough into golf ball-sized portions using your hands—it will be a bit soft, but that’s fine. Arrange the dough balls on the prepared baking sheet, then gently press each one down with the palm of your hand, keeping them round and about 1/4 inch thick. This will help the cookies stay thick and fluffy. Bake for 10-12 minutes.
  • Take the cookies out of the oven and let them sit on the baking sheet for 5-10 minutes to firm up. Then, transfer them to a wire rack to cool completely before frosting.

For the frosting:

  • In a medium bowl or the bowl of an electric mixer, combine the powdered sugar, cream cheese, softened butter, and vanilla extract. If the frosting is too thick, add a teaspoon of milk to reach a spreadable consistency.
  • Frost each cookie, then sprinkle with chopped walnuts or pecans. For a lovely finish, add a light dusting of cinnamon or caramel on top of the frosting. The cookies will soften over time.
  • Store them in an airtight container at room temperature for 1-2 days; after that, refrigerate for up to a week or freeze for up to 2 months.