Soft Banana Cookies With Cream Cheese Frosting

Light and fluffy banana bread cookies with cinnamon and vanilla. Sugary pecan cream cheese butter frosting tops each cookie. These soft cookies are delicious! 

– 2 cups all purpose flour – ½ cup unsalted butter – ½ cup granulated white sugar – ½ cup brown sugar – 1 large egg – 1 cup mashed bananas  – 1 teaspoon vanilla extract – 1 teaspoon baking soda – ⅛ teaspoon salt – 1 teaspoon ground cinnamon – 3 ounce cream cheese – 1 tablespoon butter – 1 ½ cups confectioners’ sugar – 1 teaspoon vanilla extract – 3 tablespoon pecan nut



Heat the oven to 350°F. Cream butter, sugar, and brown sugar in a large bowl until fluffy.

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Add the egg, mashed bananas, and vanilla and mix on low speed until smooth. Add baking soda, salt, and flour and mix well. 

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Form cookie dough portions on a parchment-lined or greased sheet pan with a 2-inch gap between each cookie using a cookie scoop.

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Bananas make the batter sticky. If using a cookie scoop is difficult, lightly flour your hands and scoop and roll the dough by hand. 

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Sticky dough can also be handled by briefly chilling it. Bake cookies for 10-12 minutes until golden brown on the edges.

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After cooling for 2-3 minutes on the pan, transfer the cookies to a cooling rack to finish cooling.  To make frosting, beat cream cheese and butter until fluffy. 

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Mix in the powdered sugar and vanilla until the frosting is smooth. Spread the frosting on the cooled cookies with a small spoon.

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