The Best Frosted Banana Bread Cookies: Your New Favorite Bakery-Style Treat!
These Frosted Banana Bread Cookies are an absolute revelation – so incredibly delicious, deceptively easy to whip up, and they boast a sophisticated look that suggests they came straight from a gourmet bakery! Not only are they a beautiful and festive addition to any dessert spread, but their comforting flavor makes them perfect for any occasion, from a casual coffee break to an elegant party or a bustling buffet table. Get ready to impress everyone with these delightful homemade banana cookies!
Indulge in Irresistible Banana Bread Cookies
Prepare to discover your new favorite addiction: these simple yet exquisitely elegant banana bread cookies. Each bite offers a harmonious blend of textures – a delightfully crunchy exterior giving way to a soft, slightly chewy, and wonderfully cakey interior. But what truly elevates these treats is the rich, melt-in-your-mouth cream cheese frosting. It’s not just a pretty finish; it’s an integral part of the experience, adding a luscious creaminess that perfectly complements the deep banana flavor. These easy frosted banana cookies are so good, they’re guaranteed to earn a permanent spot in your recipe collection!
A Delicious Twist on a Classic Comfort Food
Banana bread is a timeless classic, a staple in nearly every home baker’s repertoire. It’s the ultimate solution for those ripening bananas on your kitchen counter, transforming them into a warm, comforting loaf that brings a sense of nostalgia with every slice. What’s more, banana bread is typically one of the most forgiving and straightforward recipes to bake, making it accessible and enjoyable for bakers of all skill levels. From moist versions enhanced with banana pudding to gluten-free or dairy-free adaptations, and even those topped with a caramelized brown sugar crust, there’s a banana bread recipe for every preference. The sheer popularity of banana bread, especially during the baking boom of recent years, solidified its place as a beloved household favorite.
However, while banana bread holds a special place in our hearts, sometimes a craving strikes for something a little different – something that leans more explicitly into the dessert category, perfect for sharing and social gatherings. This is where the inspiration for these delightful banana bread cookies was born. The old adage “don’t mess with a good thing” often holds true, but in the culinary world, it’s sometimes worth challenging to create something even better. These easy banana cookies are a perfect case in point.
The “Wow Factor”: Cream Cheese Frosting Perfection
Banana bread itself evokes feelings of warmth, coziness, and home. Picture a rainy morning, a steaming chai tea latte, and a comforting slice of banana bread. While that image is undeniably perfect, I found myself yearning for a treat that could transition effortlessly from a quiet morning indulgence to a vibrant centerpiece at a party. My goal was to capture all that beloved banana-y goodness of traditional banana bread within a delightful, cakey cookie form. This required some careful recipe testing to ensure the flavor and texture were just right.
After several attempts, I realized there was still something missing – that extra “je ne sais quoi” to truly make these cookies sing. The answer was a rich, tangy, and utterly decadent cream cheese frosting. This isn’t just any frosting; it’s the element that elevates these simple cookies to bakery-style masterpieces. Honestly, it’s so good you might be tempted to eat it with a spoon! The cream cheese frosting provides the perfect counterpoint to the sweet banana cookies, adding a creamy, flavorful layer that makes them truly unforgettable. It’s the secret ingredient that will have you coming back for this frosted banana cookie recipe again and again.
Think of these frosted banana cookies as banana bread’s charmingly quirky, yet undeniably sophisticated older sibling. They carry all the familiar, comforting flavors you adore in banana bread, but with an added touch of sparkle and pizzazz. Best of all, they come together quickly with no need for specialized kitchen gadgets. The result is a batch of fluffy, moist, and utterly addictive cookies that are a joy to bake and even more of a joy to eat.
Other Cookies You Will Love:
- Cranberry White Chocolate Cookies
- Lemon Almond Cookies
- Banana Chocolate Oatmeal Cookies
- Strawberry Cookies with Cream Cheese Frosting
- Pecan Turtle Cookies
Essential Pro Tips for Perfect Banana Cookies
Patience is a Virtue (Especially When Cooling)
While the aroma of freshly baked banana cookies might be intoxicating, I cannot stress enough the importance of allowing these cookies to cool completely before attempting to frost them. I know, I know – the willpower required is immense! However, if you rush this step and try to apply frosting to warm cookies, you run the risk of the cookies caving in, the frosting melting into a mess, and ultimately, losing that beautiful, bakery-quality presentation. They’ll still taste delicious, of course, but for truly Instagram-worthy results, let them cool entirely on a wire rack. This patience ensures a stable base for your decadent cream cheese frosting.
Smart Dietary Swaps for Every Lifestyle
This banana cookie recipe is wonderfully adaptable to various dietary needs. If you’re looking to make a dairy-free version, simply substitute the regular cream cheese in the frosting with a high-quality vegan cream cheese. Alternatively, for a lighter touch, you can omit the frosting altogether. For those following a gluten-free diet, I highly recommend using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Please keep in mind that this recipe was specifically developed and tested using the ingredients listed below, so results may vary slightly with different substitutions.
If your goal is to make these cookies a bit “healthier,” you have a few options. Skipping the cream cheese frosting is one way to reduce sugar and fat content. Additionally, you can swap out some of the refined sugar in the cookie batter for lower-glycemic sweeteners. Monk fruit sweetener or coconut sugar are excellent choices that can work well without significantly altering the batter consistency. However, I advise against using liquid sweeteners like maple syrup, date syrup, or honey in the cookie dough. These liquid alternatives can introduce too much moisture, resulting in a runnier batter that won’t hold its shape or bake correctly for this particular cookie recipe.
How to Achieve Consistently Perfect Cookies
Every oven has its own quirks and hot spots, so the bake time provided in the recipe should always be considered a guideline rather than a strict rule. As you approach the suggested 15-minute mark (I recommend starting to check around 10-12 minutes), begin monitoring your cookies closely. You’re looking for the edges to turn a light golden brown. The center should appear set and slightly puffy.
For those who prefer a crispier cookie, you might opt to bake them for an extra minute or two. Just be cautious not to overbake them, as this can cause them to dry out and lose their desirable cakey tenderness. A good test for doneness is to gently poke the center of a cookie with a toothpick; if it comes out clean or with a few moist crumbs, they’re likely ready. Observing the top color is also a reliable indicator.
The Secret to the Signature Crinkle Look
One of the charming characteristics of these banana bread cookies is their beautiful crinkle-top appearance. This is achieved with a simple yet effective technique. About halfway through the baking process (around the 7-8 minute mark), you’ll notice the cookies have puffed up and may have started to crack slightly on the surface. At this point, carefully remove the baking sheets from the oven. Take a flat-bottomed glass, dip its bottom in a small bowl of sugar, then gently press it onto the center of each cookie. This slight “smashing” action flattens them a bit and encourages those lovely crinkles to form as they continue to bake. Return them to the oven to finish baking.
Optimal Storage for Your Frosted Banana Cookies
Because these cookies are individually frosted, proper storage is key to keeping them fresh and preventing any messy frosting mishaps. I recommend arranging the cooled and frosted cookies in a single layer within an airtight tin or a sturdy plastic container (like a Tupperware) you have on hand. If you need to stack them or are short on containers, you can carefully separate layers of cookies with pieces of parchment paper. This barrier will minimize the frosting from sticking to the bottoms of other cookies, preserving their beautiful appearance. Stored in this manner, your delicious frosted banana bread cookies will remain wonderfully fresh and enjoyable for approximately one week at room temperature, or even longer if refrigerated (just bring them to room temperature before serving for the best texture and flavor).
What You’ll Need to Make These Delectable Banana Cookies
For the Cookies:
- Butter – softened (essential for a light, fluffy texture)
- Granulated Sugar – provides sweetness and helps with browning
- Vanilla Extract – enhances the overall flavor profile
- Egg – acts as a binder and adds richness
- All-Purpose Flour – the structural base of the cookie
- Baking Powder – for a tender, cakey lift
- Ripe Banana – mashed (the star ingredient, contributing moisture and intense banana flavor!)
For the Cream Cheese Frosting:
- Butter – softened (for a smooth, creamy frosting)
- Cream Cheese – provides the classic tangy, rich flavor
- Powdered Sugar – for sweetness and the perfect smooth consistency
- Yellow Food Coloring Gel – optional, but adds a fun visual touch resembling banana pudding or a sunny disposition
- Banana Slices – to top the cookies (optional, for garnish and extra fresh banana flavor)
Step-by-Step Guide: How to Make These Amazing Cookies
To Make the Banana Bread Cookies:
- In the mixing bowl of a stand mixer, fitted with the whisk attachment, add the softened butter, granulated sugar, vanilla extract, and egg. Beat on medium-high speed until the mixture is light, fluffy, and pale in color, typically 2-3 minutes.
- Add the mashed ripe banana to the wet ingredients and blend on low speed until just combined. Be careful not to overmix at this stage.
- In a separate medium bowl, whisk together the all-purpose flour and baking powder until well combined. This ensures even distribution of the leavening agent.
- Gradually add the dry flour mixture to the wet ingredients, a little at a time, mixing on low speed until all the flour is just incorporated. Once combined, remove the whisk attachment and switch to the paddle attachment. Continue to blend the cookie dough on low speed until it’s completely smooth and begins to form a soft ball, scraping down the sides of the mixing bowl as needed to ensure everything is evenly mixed.
- Line two large cookie sheets with parchment paper. Roll the cookie dough into uniform small balls, about 1 inch in diameter, and place them onto the prepared parchment paper, leaving about 2 inches between each cookie. Bake in a preheated oven at 350 degrees Fahrenheit (175°C) for approximately 15 minutes, or until the edges of the cookies begin to turn a light golden brown. Midway through the baking time (around 7-8 minutes), check the oven. The cookies will likely have puffed up and started to crack slightly. Gently remove the baking sheets. Take a flat-bottomed glass, dip its bottom in a small amount of granulated sugar, and lightly press it onto the center of each cookie. This gentle smashing will flatten them slightly and encourage the characteristic crinkle look. Return to the oven to finish baking.
- Once the cookies are done baking, remove them from the oven and transfer them immediately to a wire rack to cool completely. Cooling thoroughly is crucial before frosting.
To Make the Luscious Cream Cheese Frosting:
- In the clean mixing bowl of a stand mixer, using the whisk attachment, combine the softened butter and cream cheese. Beat on medium speed until smooth and fully combined, about 1-2 minutes.
- Gradually add the powdered sugar, one cup at a time, blending on low speed after each addition until fully incorporated. Once all the sugar is added, increase the speed to medium-high and beat until the frosting is smooth, light, and fluffy, typically 2-3 minutes.
- Divide the prepared frosting evenly into two separate bowls. In one bowl, add a few drops of yellow food coloring gel and stir well to blend until you achieve your desired shade of yellow. If the frosting thins out slightly from the coloring, you can add a tablespoon more of powdered sugar and stir until blended and thickened again. The other bowl of frosting will remain white, ready to be swirled with the yellow for a beautiful two-tone effect.
To Decorate Your Bakery-Style Cookies:
- Tear off a piece of plastic wrap, roughly 10 inches wide. Spoon the white frosting in a long ribbon down one side of the plastic wrap, and then spoon the yellow frosting in a parallel long ribbon next to it. You will have two distinct, long ribbons of frosting on the plastic wrap.
- Carefully roll the plastic wrap around the frosting, making sure to keep the frosting contained in a long, cylindrical shape, similar to a thick ribbon.
- Snip off one end of the plastic wrap, exposing the frosting. Place this frosting-filled plastic wrap roll into a pastry bag fitted with a large star tip.
- Pipe the frosting onto the completely cooled banana bread cookies using a swirling motion, bringing the frosting up to a decorative peak. For an extra touch of elegance and flavor, gently place a thin slice of fresh banana on top of each frosted cookie. Allow the frosting to set and firm up slightly for about 30 minutes before serving or storing.
So, before you embark on making this banana bread cookie recipe, be forewarned: these will likely become the most requested dessert you bring to every gathering from this day forward. They are truly that good!
Overall, these easy, frosted banana bread cookies are a fantastic treat for any season and almost any occasion. I genuinely hope you enjoy making and sharing them as much as I do! And please, don’t be shy – let me know how your cookies turned out in the comments below. Your feedback is always appreciated!
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Banana bread cookies with frosting
petro
Pin Recipe
Equipment
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mixing bowl
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hand mixer
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cookie sheet
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parchment paper
Ingredients
For the cookies
- 2 sticks Butter softened
- 1 cup Sugar
- 1 tbsp Vanilla extract
- 1 Egg
- 3 cups Flour
- 1 tbsp Baking Powder
- 1 Banana ripe, mashed
For the frosting
- 4 tbsp Butter softened
- 4 oz Cream Cheese
- 4 cups Powdered Sugar
- Yellow Food Coloring Gel
- Banana Slices to top Cookies
Instructions
To make the cookies
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In the mixing bowl of a stand mixer, using the whisk attachment, add the butter, sugar, vanilla and egg, and blend until light and fluffy.
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Add the mashed banana, and blend.
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In a separate bowl, add the flour and baking powder, and stir well to blend.
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Add the flour a little at a time and mix on low to blend until all the flour is added. Remove the whisk attachment, and use the paddle. Continue to blend the cookie dough until it’s completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
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Line two cookie sheets with parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the parchment paper. Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About half way through baking the cookies, check the oven, and the cookies may have started to crack a little. Take a flat bottom glass, dip it in sugar before lightly applying to each cookie – smash the cookies very gently and slightly, making them a little flatter, and spread out a little more. This will give the cookies the crinkle look.
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When the cookies are done, remove from the oven to a wire rack to cool completely.
To make the frosting
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In the mixing bowl of a stand mixer, using the whisk attachment, add the softened butter and cream cheese and blend to combine.
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Add the powdered sugar a little at a time, blending after each addition, until the frosting is smooth and fluffy.
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Divide the frosting evenly into two bowls. In one bowl, add a couple drops of the yellow food coloring gel, and stir well to blend. If the frosting thinned a bit add a tablespoon of powdered sugar, and stir to blend. The other bowl of frosting remains white, to swirl with the yellow.
To decorate the cookies
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Using plastic wrap tear off a piece about 10 inches wide and place the frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of frosting.
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Then, roll the plastic wrap around the frosting, making sure to keep it long, or length-wise like a long ribbon.
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Snip the end off of the plastic wrap, on one end only, and place it in a pastry bag with the large star tip.
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Pipe the Frosting onto the cookies, using a swirl, and bring it up to a point. Place a Banana slice on the top of each cookie. Allow the Frosting to set or firm up a bit, about 30 minutes.
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