Soft Banana Cookies with Cream Cheese Frosting

Soft Banana Cookies with Cream Cheese Frosting are easy to make and delicious. They are a sweet treat everyone will love.

I always have really ripe bananas and I have the perfect way to use them. These banana cookies are out-of-this-world delicious! They are soft, full of banana flavor and frosted in my delicious and easy Cream Cheese Frosting.


The more ripe your bananas are, the better! I usually let mine get pretty dark-almost black. The banana in the photo below is pretty good, but I usually like mine even a bit darker!

The darker the banana is, the better they will smash! (A few lumps are ok but you want your bananas smashed as smooth as possible!). I use 2 medium sized bananas for this recipe. This gives me about 1 cup.

Ripe Banana-perfect for baking
smashed banana for baking

This recipe makes about 24 cookies (2 dozen). These cookies are so easy!

Just throw all the ingredients in your mixer, mix it up and then place them on a baking sheet. I use a half sheet pan for baking lined with parchment paper.

The dough will not be like a chocolate chip cookie dough. It is slightly sticky, but don’t worry- this is what you want!

I use a smaller scoop to scoop the cookie dough. The size of my cookie dough balls is about 2 tablespoon, or a rounded tablespoon scoop.

The cookies only need 8-10 minutes to bake. It can be hard to tell when they are done, because they won’t brown on the edges or tops (if they do then you know you have overcooked them!).

Check the bottom, and the bottom should be slightly browned, and the cookies will be set (they won’t squish too much when pushed on the sides).

Mine cook for the full 10 minutes in my oven, but check them at the 8 minute mark to avoid overcooking.

banana cookie fresh out of the oven

Cream Cheese Frosting

I prepare my frosting while the cookies are baking.

I use my Cream Cheese Frosting recipe and I make the full recipe (but I like a lot of frosting on my cookies). With the full recipe, I always have a little bit of frosting left over, but in my opinion that is better than not having enough frosting (and I like a lot!) You can easily cut the recipe in half, but I feel like its just not quite enough. If you like minimal frosting, it should work just fine.

Cream Cheese Frosting

Soft Banana Cookies with Cream Cheese Frosting are easy to make and delicious. They are a sweet treat everyone will love.

Try these cookies today! Leave me a comment below and let me know how you liked them!

Cream Cheese Frosted Banana Cookies

Some other sweet treats to try:

Another recipe to use with those ripe bananas are my Banana Bars (they are just as delicious and everyone loves them)! Click HERE for the recipe!

Another delicious dessert idea (that is totally healthy because there are real carrots in it…ha!) is my easy and Yummy Carrot Cake! Click HERE for the recipe!

Check out my latest posts!

Cream Cheese Frsosted Banana Cookies

Soft Banana Cookies with Cream Cheese Frosting

Soft Banana Cookies with Cream Cheese Frosting are easy to make, delicious and a sweet treat everyone will love. (And the perfect way to use those ripe bananas)!
4.20 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 Cookies (2 dozen)



  • 2 medium ripe bananas, smashed (should be about 1 cup) (the darker the banana the better)
  • 3/4 cup butter, softened or at room temperature
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups flour


  • 8 oz. cream cheese, softened (1 brick)
  • 1/2 cup butter, softened (1 stick)
  • 1 tsp vanilla extract
  • 2 to 3 cups powdered sugar



  • Preheat your oven to 350°. Line 2 baking sheets (or use the same one) with parchment paper or grease your baking sheet. I use half sheet pans (they measure about 18×13 inches) for baking these cookies… sometimes called a jelly roll pan.
  • Smash your bananas and set aside. You should have about 1 cup of smashed banana. Set aside.
  • In a mixer, add your butter and both sugars. Mix on low until blended.
  • Add in the egg and vanilla and mix again on low.
  • Add the baking soda, salt and flour. Mix well.
  • Add the smashed banana and mix well. The dough will be sticky, that is what you want.
  • Using a tablespoon or small tablespoon cookie scoop, scoop rounded scoops of cookie dough (should be roughly a 2 tablespoon scoop of dough) and place cookie dough on lined/greased baking sheet. Make sure the cookie dough scoops are spaced evenly apart. (12 per baking sheet is the amount I place on each pan).
  • Bake for 8-10 minutes. The cookies stay light colored and will not brown on the tops. If they brown on top, they are probably overcooked. Check the bottoms of the cookie at the 8 minute mark. The bottom should barely be starting to get golden brown, and the sides should be set and not push in too much when touched. Remove from the oven and let them cool before frosting.


  • Place all ingredients in your mixer and mix well. You can add more or less powdered sugar depending on how thick you want it.
    Make sure your butter and cream cheese are completely softened or your frosting will be lumpy (still delicious but lumpy).
    This recipe will leave you with some leftover frosting. You can easily half the recipe but in my opinion it is just not quite enough (but I like a lot of frosting!)


I use my Cream Cheese Frosting Recipe and it is delicious!  It is the same recipe as above, but here is a link if you want to pin it for later! 

Nutrition information is automatically calculated and should only be used as an approximation.

Serving: 1Cookie | Calories: 232kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 181mg | Potassium: 71mg | Fiber: 1g | Sugar: 18g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg


  1. I made these cookies today! They are very good, but there is a slightly sour/salty? after taste? Any idea why this could be?

    • Beth, The Butcher's Wife

      Hi there! I have never had anyone that has made these have a sour/salty after taste….so here are a few suggestions or thoughts (totally guessing)… is your baking soda new/fresh? I toss mine after a year if it’s not used because that can affect taste. What about your butter? Cheaper butters can be overly salty (I always use salted butter but the brand can play a huge roll)…I love Kerrygold (1st choice always), Tillamook and land o’ lakes as 2nd choice…that could be the reason…Or try using unsalted butter (assuming you used salted butter this time). My next guess may be the bananas…sometimes my bananas in general just gave an off taste…and my last guess may be your cream cheese in the frosting…I never use “store brand” cream cheese…it can have a weird salty/sour taste so I always use the real deal full fat Philadelphia Brand! I’ll keep thinking on this and if I come up with anything else I’ll let you know!
      Thank you for trying the cookies and taking the time to comment…I’m so sorry they had a weird after taste… nothing is worse than taking the time to bake a yummy treat and then not having them taste perfect! If you try them again with any of the suggestions let me know how they turn out!😘

      • Those are all great suggestions!! I will def try it with unsalted butter next time! Thank you! My kids and husband still loved them snd are about 4 each 😂. Thank you so much for the quick reply!

        • Beth, The Butcher's Wife

          Hi again!! Let me know if it changes the aftertaste with unsalted butter! I’m glad your kids and husband still loved them…at least they weren’t a total waste 🤗😉! Hopefully next time will be better! If you’re looking for another banana recipe my Banana Bars are a huge hit on the blog! (Hopefully if you try them you will like them!)
          Thank you again so much for reaching out and commenting and trying the cookies! I’m so grateful to everyone who visits the blog!😘😘
          Here’s the link:

  2. Pingback: The Butcher's Wife | Easy recipes everyone will love!

  3. 3 stars
    I made these today and while they are good, I think branding them as a “cookie” is misleading. These are actually more inline with being labeled banana muffin tops.

    • Beth, The Butcher's Wife

      They are for sure super soft and I can see why you would think muffin top!❤️

      • 5 stars
        They were perfect. The cookies are cake-like and soft, but not very sweet. The sweetness of the frosting really balances them out. I also crumbled up some walnuts to top them, and it definitely made them even more beautiful and the flavor more interesting overall. They were definitely a crowd pleaser. For my sister with a nut allergy, I think topping them with crushed graham crackers also achieves that extra crunch.

        • Beth, The Butcher's Wife

          That sounds delicious and Graham crackers I bet were tasty! Thank you for trying them and taking the time to comment! ❤️

  4. Made these today with three very very ripe bananas. They are so delicious. Will be using this recipe again!!

    • Beth, The Butcher's Wife

      Beth! (I love the name ☺️😉) I am so happy to hear you loved them!! These cookies are one of my favorites and what better way to use those ripe bananas! Try my banana bars too… they are just as yummy! Thanks for making the cookies and for the comment!😘❤️

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