These Soft Banana Cookies with Frosting are super soft, chewy, and extremely easy to make. They're topped with a creamy cream cheese frosting and additional banana slices!
This banana cookie recipe is bursting with so much banana flavor, and you only need one banana! Unlike other banana cookies, they are not cakey in texture.
In a way, these cookies remind me of a banana cream pie in both flavor and the way each bite just melts in your mouth! The next time you have overripe bananas that need to be used, then you need to make these chewy banana cookies!
Looking for more banana recipes? Then check out these: one layer banana cake, oatmeal banana bars, and my favorite banana bread recipe.
Why You'll Love These Cookies
- They're filled with sweet banana flavor.
- They're soft cookies, not cakey cookies.
- You only need one banana.
- They are no chill and can be baked right away.
- The tops are frosted with a homemade cream cheese icing!
My favorite recipes are when you don't have to chill the cookie dough balls before baking. Just make, bake, and enjoy!
These cookies are buttery, a little salty, and have extra moisture in them from the mashed bananas. You definitely need to make them!
Expert Baking Tips
- Baking Sheet: I recommend this specific baking sheet. Line your pans with silicone baking mats (or parchment paper) and only place 8 cookie dough balls on each pan.
- Banana: You only need one medium-sized overripe banana for this recipe. The more ripe (think brown and wrinkly) the better!
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips above).
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter that has been melted and cooled.
- Sugar: A combination of both white and brown sugar is used.
- Banana: One medium-sized or large banana is all you need.
- Egg: You'll need one large egg at room temperature.
Instructions
Here are the step by step instructions on how to make the best banana cookies.
Step 1: Dry ingredients. Whisk together the flour, corn starch, baking soda, cinnamon, and salt together in a medium or large bowl. Set aside.
Step 2: Whisk together the butter and sugars. In a large mixing bowl, whisk together the melted butter, brown sugar, and white sugar until thoroughly combined.
Step 3: Wet ingredients. Add the mashed banana, egg, and vanilla extract and mix until combined.
Step 4: Combine the ingredients. Add the flour mixture to the wet ingredients and gently fold together with a silicone spatula just until combined.
Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place onto a prepared cookie sheet. Only 8 cookie dough balls per pan.
Step 6: Bake. Bake the cookies for 13-16 minutes in a 350 degree oven. Allow the cookies to cool for 10 minutes before transferring them over to a wire rack.
Step 7: Cream cheese frosting. Beat the cream cheese and butter on high until smooth and creamy. Add the powdered sugar and vanilla extract and mix on low speed until combined. Then increase the speed to high until light and smooth.
Step 8: Assemble. Once the cookies have cooled, pipe on the frosting. Then top each cookie with an additional banana slice if desired.
Storing Tips
Keep any leftover cookies in an airtight container in the refrigerator for up to 5 days.
Do not store at room temperature because of the cream cheese frosting.
Frequently Asked Questions
You certainly can! To make banana chocolate chip cookies, just add 3/4 cups of your favorite chocolate chips.
I used a medium-sized cookie scoop this time (2.7 tablespoons) but I also like to use a smaller cookie scoop (1.5 tablespoons). If you use a smaller one, just note that the bake time will be different.
I have plenty of recipes on my site that uses banans. You can check out these muffins, cheesecake bars, and even these banana split cupcakes!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cookie Recipes To Try
Soft Banana Cookies with Frosting
Equipment
- Mixing Bowls
- Baking Sheets
- Silicone Baking Mats
- Cookie Scoop
Ingredients:
Banana Cookies
- 2 ⅓ cups all-purpose flour
- 2 teaspoons corn starch
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup unsalted butter, melted and cooled
- ¾ cup sugar
- ½ cup brown sugar
- 1 medium or large banana (about ⅓ cup), mashed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 6 ounces brick-style cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 1 ½ cups powdered sugar
- ¾ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
Banana Cookies
- Melt the butter and let it cool for at least 10 minutes.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the melted butter, sugar, and brown sugar until combined. Add the mashed banana, egg, and vanilla extract and whisk until fully incorporated.
- Add the flour mixture to the bowl and mix together with a silicone spatula just until combined. Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. Only place 8 cookie dough balls on each pan.
- Bake for 12-16 minutes, or just until the edges of the cookies start to turn golden-brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 minutes).
- Add the powdered sugar and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
- Place the frosting in a piping bag and pipe on the frosting. Or just use a knife to frost directly onto the cookies. Top each cookie with a banana slice if desired.
- Keep any leftover cookies in an airtight container in the refrigerator for up to 5 days. If unfrosted, they can be kept at room temperature.
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