Go Back Email Link
–+ servings

Frosted Banana Cookies

thetimelessbaker
Frosted banana cookies are a soft, cake-like cookie topped with a sweet cream cheese frosting and crunchy walnuts.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
chilling time 1 hour
Total Time 41 minutes
Course Dessert
Cuisine American
Servings 54 cookies
Calories 100 kcal

Equipment

  • baking or cookie sheet
  • parchment paper or silicone baking mats
  • medium-sized cookie scoop
  • mixing bowls of various sizes
  • electric mixer or stand mixer

Ingredients
  

For the cookies

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup bananas, mashed (about 2 large bananas)
  • 1/2 cup buttermilk, room temperature

For the frosting

  • 3 oz. cream cheese, softened
  • 3 Tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup walnuts, chopped

Instructions
 

For the cookies

  • Spread 1/4 cup walnuts, chopped on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.  
  • In a medium sized mixing bowl, sift or whisk the 3 cups all-purpose flour, 1 1/2 teaspoons baking soda and 1/2 teaspoon salt
  • Using a mixer, cream the 1 cup unsalted butter, and 1 cup granulated sugar until light, about 2 minutes.
  • Add in 2 large eggs,, one at a time followed by the 1 teaspoon vanilla extract. Mix in the1 cup bananas, mashed, then slowly add the 1/2 cup buttermilk,
  • Add in the dry ingredients, in 3 separate batches, making sure each addition is fully incorporated before adding the next.
  • Chill the dough 1 hour. Then, use a medium sized cookie scoop to scoop the cookies onto lined baking sheets. Bake at 375°F 11-13 minutes, or until the centers are completely set when lightly pressed with your fingertip.
  • Allow cookies to cool on pan 1-2 minutes, then remove to a wire rack to cool completely. Frost when cooled.

For the frosting

  • Using a mixer, cream the 3 oz. cream cheese, and 3 Tablespoons unsalted butter, until smooth.
  • Add in the p1 cup powdered sugar and 1/4 teaspoon vanilla extract, beat until smooth.
  • Spread frosting on cooled cookies, then sprinkle the chopped walnuts on top.

Notes

  • You can substitute a small cookie scoop if needed, decrease your baking by 1-2 minutes.
  • Store these cookies in an airtight container for up to 72 hours.
  • These cookies can freeze up to 45 days
  • The walnuts can be toasted well in advance. Toasted nuts will keep sealed in an airtight container for about two weeks.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 63mgPotassium: 29mgFiber: 0.3gSugar: 6gVitamin A: 161IUVitamin C: 0.2mgCalcium: 8mgIron: 0.4mg
Tried this recipe?Mention @thetimelessbaker or tag #thetimelessbaker on Instagram!