Banana Bread Cookies
I love banana nut bread, so I wanted to copy those flavors into a cookie. I added a little maple syrup so I could eat it for breakfast without feeling the tiniest bit guilty.
Servings: 30 cookies
Calories: 203kcal
Ingredients
Banana Cookies
- ½ cup (113.5 g) Butter
- ¾ cup (150 g) White sugar
- ¼ cup (55 g) Light brown sugar
- 2 (2) Egg
- 1 teaspoons (1 teaspoons) Pure vanilla extract
- 1 ½ cup (225 g) Bananas, mashed
- 2 ½ cups (312.5 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking soda
- 1 teaspoon (1 teaspoon) Baking Power
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
- ¼ teaspoon (0.25 teaspoon) Salt
- 1 Tablespoon (1 Tablespoon) Pure maple syrup
- 1 cup (117 g) Chopped walnuts very small pieces
Maple Cream Cheese Frosting
- ½ cup (113.5 g) Butter unsalted
- 4 oz (113.4 g) Cream cheese
- 2 teaspoon (2 teaspoon) Pure maple syrup
- 2 cups (240 g) Powdered sugar
Instructions
Making Banana Cookies
- Take 2 to 3 ripe bananas and mash them with a fork until you have enough for the 1 ½ cups. Next, weigh or measure the white and light brown sugars into a bowl and set it aside. Now you want to weigh or measure the flour, baking powder, baking soda, and salt, running a whisk through to blend.
- Add the butter and sugars to the mixer bowl and beat on a medium speed for about 3 minutes. Next, add one egg at a time along with the vanilla extract and maple syrup blending until all is mixed. Then add the mashed bananas and combine.
- Scrape down the bowl sides and turn the mixer back on to a slow speed. Gradually add the flour mixture to the wet cookie dough. Finally, add the walnuts. This cookie dough is soft, so place it in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C) and line a sheet pan with parchment paper. Using a medium cookie scooper add 12 scoops about 2 inches apart onto the sheet pan and place in the oven for 11-13 minutes. Move to a cooling rack once out of the oven. Start the frosting when the cookies have completely cooled.
Making the Frosting
- Add the butter and cream cheese to a mixer bowl and mix for a couple of minutes. Next, scrape the bowl and add the maple syrup and the powdered sugar. Start with a low speed until the powdered sugar is blended in, then turn the mixer to a medium-high setting for about 3 to 4 minutes.
- Using a butter knife, add frosting to each of the cooled cookies. I top my cookies with a few chopped walnuts for a little more walnut flavor.
Nutrition
Calories: 203kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 94mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg