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Banana Cookies with Peanut Butter Icing

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2-3/4 cups (330 g) All purpose flour
1 tsp (4 g) Baking powder
1/4 tsp Kosher Salt
3/4 cup (2 mashed ripe) Bananas
4 oz Cream Cheese
1/2 cup (1 stick room temperature) Butter unsalted
1/2 cup (106 g) Light brown sugar
1/2 cup (99 g) Sugar white
1 Egg
1 tsp Vanilla Extract
1-1/2 cup (170 g) Powdered sugar
1/4 cup Peanut butter creamy
2 TBSP Crisco shortening
2 TBSP Butter unsalted
1 to 2 TBSP Milk
For topping Mini chocolate chips

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Banana Cookies with Peanut Butter Icing

For gauging ripeness of bananas, the ones I used just had a few brown spots on them.
I got about four dozen with a small cookie scoop.



  • Cookies

  • Icing



Banana and peanut butter was the request of the week from my co-workers. They have started to give me two flavors to see what kind of cookie I can create for them. This week’s cookie was the inspiration from a girl named Trish. Trish asked me for banana and peanut butter together in the same cookie. I kept thinking that I heard years ago that this combination was Elvis Presley’s favorite sandwich. So what health benefits do the banana give?

Facts about the bananas.

Bananas are not that sweet, at least not to me, so you have to be careful when you add icing that it balances out between the banana taste and the powdered sugar with the peanut butter for the icing.

I love peanut butter, especially creamy style. I never imagined that banana and peanut butter would work so well in a cookie. If you love peanut butter as much as I do please try a few of my other cookies with creamy peanut butter.

Cookies to Try:

Peanut Butter Stuffed Chocolate Cookies

Ultimate Peanut Butter-Chocolate Cookies

Chocolate with Peanut Butter Cupcake Cookies

These are tools I use most frequently when baking:

My Weight KD-8000

OXO Good Grips Cookie Scoop, Small

KitchenAid 4.5 Stand Mixer

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I always start by weighing out my ingredients and setting them aside until I am ready for them. Weight or measure into a bowl the flour, baking powder, and salt then whisk to combine. In another bowl, weigh or measure the white and light brown sugar set that aside.

In a stand or hand-held mixer beat the butter and cream cheese till combined, then add the sugars and mix on medium speed for 2 to 3 minutes.


Add the banana, egg, and vanilla extract till incorporated. Turn the mixer to low and add the flour mixture a little at a time till mixed (about a minute). Lightly cover the mixing bowl and put into the refrigerator for 40 minutes. I usually start to preheat my oven at this point — also, line 2 cookie pans with parchment paper.


I use a small cookie scoop, but you can make it with the medium scoop you may need to add a minute or two to the baking time. Add 12 to a pan and bake at 350° for 10 to 12 minutes. After taking them out of the oven cool on the pan for a minute or two then move to a cooling rack.



Add powdered sugar, peanut butter, shortening, butter and 1 TBSP of milk to a mixer and blend till creamy. If it is too thick, add the other TBSP of milk to thin it out a little. I used a pastry knife to add the icing to the cookies. I added a couple of mini chocolate chips on top, but this is optional.


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