Frosted Banana Cookies
These superb cake-like banana nut cookies are topped with a sweet and tangy cream cheese frosting.
Ingredients
- 3/4 cup (170g) unsalted butter softened
- 3/4 cup (170g) packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240g) mashed bananas (about 2 medium)
- 1 & 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 & 1/4 cup (285g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup (120g) chopped walnuts (optional)
Frosting (optional)
- 4 oz (1/2 block/125g) cream cheese softened
- 1/4 cup (30g) powdered sugar
- 2 Tbsp turbinado or raw sugar for sprinkling, optional
Instructions
- Preheat oven to 350F and line your baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, eggs and vanilla until light and fluffy.3/4 cup (170g) unsalted butter, 3/4 cup (170g) packed brown sugar, 2 large eggs, 1 tsp vanilla extract
- Mix in bananas, cinnamon and nutmeg.1 cup (240g) mashed bananas, 1 & 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg
- Add flour, baking powder, baking soda, beat until blended. Stir in walnuts. Dough will be sticky.2 & 1/4 cup (285g) all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda
- Using a medium cookie scoop or tablespoons, drop rounded cookie dough 2" apart onto prepared baking sheets.
- Bake for 12-14 minutes or until edges start to brown. Remove cookies from baking sheets and cool on racks.
Frosting
- Beat cream cheese and powdered sugar together until smooth. Feel free to add more powdered sugar if needed to suit your taste. Spread on completely cooled cookies and sprinkle with some coarse sugar if desired.
Notes
Cookies can be stored in the refrigerator in an airtight container for 2-3 days.
Nutrition
Calories: 240kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 118mg | Potassium: 131mg | Fiber: 1g | Sugar: 14g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg