Banana Bread Cookies
I love the flavor of banana bread, so I wanted to bring those same cozy flavors into a cookie. A touch of maple syrup makes them feel just right for enjoying with breakfast without the tiniest bit of guilt.
Servings: 34 cookies
Calories: 200kcal
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) Chocolate chips
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
- ⅓ cup Mini chocolate chips
- ⅓ cup Banana chips
Instructions
Making Banana Cookies
- Take 3 to 4 ripe bananas and mash them with a fork until you have 1½ cups. Next, weigh or measure the white and light brown sugars into a bowl and set them aside. In another bowl, weigh or measure the flour, baking powder, baking soda, cinnamon, and salt, whisking to blend.
- Add the cubed butter to a mixer bowl and cream on medium speed for about 1 minute. Then add both sugars and beat on medium speed for about 3 minutes. Next, add the eggs one at a time along with the vanilla extract and maple syrup, mixing until fully blended. Then add the mashed bananas and combine.
- Scrape down the sides of the bowl and turn the mixer to low speed. Gradually add the flour mixture to the cookie dough. Finally, mix in the chocolate chips. This dough is soft, so refrigerate it for at least 1 hour.
- Preheat the oven to 350°F (175°C or 180°C) and line a sheet pan with parchment paper. Using a medium cookie scoop, place 12 scoops of dough about 2 inches apart onto the sheet pan. Bake for 11–13 minutes, then transfer the cookies to a cooling rack. Start the frosting once the cookies have completely cooled.
Making the Frosting
- Add the butter and cream cheese to a mixer bowl and mix for about 2 minutes. Scrape down the sides of the bowl, then add the maple syrup and powdered sugar. Start on low speed until the powdered sugar is incorporated, then increase the mixer to medium-high speed and beat for about 3–4 minutes until smooth and creamy.
- Using a butter knife, spread the frosting over each cooled cookie. I like to top the cookies with a few mini chocolate chips and half of a banana chip.
Notes
Soft Dough
This cookie dough is very soft because of the mashed bananas. Chilling the dough helps firm the butter and makes it easier to scoop. Banana Ripeness
Use ripe bananas with brown spots on the peel for the best banana flavor and sweetness. Chocolate Chips or Walnuts
These cookies work well with either chocolate chips or chopped walnuts depending on your preference.
This cookie dough is very soft because of the mashed bananas. Chilling the dough helps firm the butter and makes it easier to scoop. Banana Ripeness
Use ripe bananas with brown spots on the peel for the best banana flavor and sweetness. Chocolate Chips or Walnuts
These cookies work well with either chocolate chips or chopped walnuts depending on your preference.
Nutrition
Calories: 200kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 84mg | Potassium: 83mg | Fiber: 1g | Sugar: 18g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg