Few desserts capture comfort and indulgence the way cookies do. Among the countless cookie varieties, one stands out for its delightful blend of fruitiness and creaminess: banana cream cookies. These homemade gems transform simple ingredients like ripe bananas, butter, and flour into soft, flavorful cookies with a melt-in-your-mouth texture.
If you’re used to making banana bread whenever you have overripe bananas, this recipe is a refreshing alternative. Banana cream cookies are lighter, more versatile, and easier to portion and share. They’re perfect for family gatherings, afternoon snacks, holiday spreads, or even as part of a thoughtful homemade gift box.
But beyond their delicious flavor, these cookies also embody resourcefulness. By using bananas that might otherwise go to waste, you create something memorable and satisfying. With their soft bite, subtle sweetness, and hint of vanilla creaminess, banana cream cookies are destined to become a favorite in your baking repertoire.
Why You’ll Love These Cookies
What makes banana cream cookies stand out from the rest? Let’s look at their strongest qualities:
- Soft & Chewy Texture: The cookies strike the perfect balance—crispy edges with pillowy centers.
- Flavor Fusion: Bananas add natural sweetness while vanilla pudding mix deepens creaminess.
- Beginner-Friendly: Clear steps make this recipe approachable even for new bakers.
- Family Appeal: Loved by kids and adults alike, they disappear quickly from the cookie jar.
- Budget-Friendly: Uses affordable, everyday pantry ingredients.
- Customizable: You can add chocolate chips, nuts, oats, or even tropical fruits for variation.
- Perfect for Overripe Bananas: An excellent way to reduce food waste and elevate your baking.
- Make-Ahead Friendly: Dough can be refrigerated or frozen for later baking.
These qualities make banana cream cookies not just another dessert, but a reliable recipe you’ll want to bake repeatedly.
Ingredient Breakdown
For the Cookies
- 2 ½ cups all-purpose flour – Provides structure. Swap half with whole wheat flour for added fiber.
- ½ teaspoon baking soda – Helps cookies rise and stay soft.
- ¼ teaspoon salt – Balances sweetness and enhances flavors.
- 1 cup (2 sticks) unsalted butter, softened – Creates richness and tenderness.
- 1 cup granulated sugar – Provides sweetness and light texture.
- ½ cup light brown sugar, packed – Adds moisture and a caramel-like note.
- 2 large eggs (room temperature) – Bind the ingredients and add structure.
- 1 teaspoon vanilla extract – Boosts flavor.
- 2 medium ripe bananas (mashed, about 1 cup) – Infuse the cookies with flavor and natural sweetness.
- 1 (3.4 oz) package instant vanilla pudding mix – Enhances flavor and creates a creamier, chewy texture.
- 1 cup white chocolate chips – Optional, but their sweetness complements bananas beautifully.
For the Optional Cream Cheese Frosting
- 4 oz cream cheese, softened – Provides tang and creaminess.
- ¼ cup unsalted butter, softened – Creates smooth, spreadable frosting.
- 2 cups powdered sugar – Sweetens and thickens the frosting.
- 1 teaspoon vanilla extract – Adds depth of flavor.
- Pinch of salt – Balances the sweetness.
💡 Note: The cookies taste wonderful without frosting, but if you want a bakery-style treat, adding it makes them more indulgent.
Step-by-Step Instructions
Preparing the Cookie Dough
- Preheat the Oven: Set to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream the Butter & Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy (3–4 minutes).
- Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla.
- Incorporate Bananas & Pudding Mix: Add mashed bananas and dry pudding mix. Beat until smooth.
- Combine Wet & Dry Ingredients: Gradually add flour mixture on low speed, mixing until just combined. Avoid overmixing.
- Fold in White Chocolate Chips: Stir gently with a spatula.
Baking the Cookies
- Scoop Dough: Use a cookie scoop or tablespoon to drop rounded portions onto prepared sheets, spacing 2 inches apart.
- Bake: Bake for 10–12 minutes, until edges are golden and centers are set.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Making the Frosting (Optional)
- Beat Cream Cheese & Butter: In a medium bowl, mix until smooth.
- Add Powdered Sugar: Slowly incorporate, mixing on low to avoid a sugar cloud.
- Flavor: Add vanilla and salt, then beat until fluffy.
- Frost: Once cookies are fully cooled, spread or pipe frosting on top.
Pro Tips for Success
- Use Overripe Bananas: The riper, the better. They add maximum sweetness and moisture.
- Room Temperature Ingredients: Butter, eggs, and cream cheese mix more evenly when not cold.
- Chill the Dough: Refrigerating for 30 minutes helps prevent spreading.
- Avoid Overmixing: Mix only until combined to keep cookies tender.
- Bake in Batches: Use cool baking sheets to avoid over-spreading.
- Customize: Swap white chocolate chips for dark chocolate, nuts, or coconut.
Nutritional Information (per unfrosted cookie)
- Calories: ~210 kcal
- Carbohydrates: 28 g
- Fat: 10 g
- Protein: 2 g
- Fiber: 1 g
- Sugar: 18 g
Healthier Substitutions
- Replace half the butter with unsweetened applesauce.
- Swap half the flour with whole wheat flour.
- Reduce sugar by 25% without affecting texture.
Storage & Leftovers
- Room Temperature: Store in airtight container for 3 days. Add a slice of bread inside to keep soft.
- Refrigeration: If frosted, keep chilled for up to 5 days. Bring to room temp before serving.
- Freezing (Unfrosted): Store in layers with parchment paper for up to 3 months.
- Freezing Dough: Scoop dough balls, freeze on a tray, then transfer to a bag. Bake frozen, adding 2–3 minutes.
Serving Suggestions
- Pair with cold milk for a nostalgic treat.
- Sandwich around vanilla ice cream for a decadent dessert.
- Drizzle with caramel or melted chocolate.
- Serve on a cookie platter with other varieties for parties.
Top FAQs
1. Can I make banana cream cookies without pudding mix?
Yes. Add ¼ cup extra flour, ¼ cup extra sugar, and ½ tsp vanilla for balance.
2. How ripe should bananas be?
The darker and spottier, the better. They should be soft and nearly black.
3. Can I make them gluten-free?
Yes. Use a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill).
4. Why did my cookies spread too much?
Likely due to warm dough or baking sheets. Chill dough or add 2–3 tbsp more flour.
5. Can I make them vegan?
Yes. Replace butter with vegan margarine, eggs with flax eggs, and pudding mix with dairy-free custard powder.
Flavor Variations to Try
- Chocolate Banana Cookies: Add ½ cup cocoa powder.
- Banana Oatmeal Cookies: Replace 1 cup flour with oats.
- Snickerdoodle Style: Roll dough in cinnamon sugar before baking.
- Tropical Twist: Add shredded coconut and dried pineapple.
- Nutty Delight: Fold in chopped pecans or walnuts.
Troubleshooting Guide
- Flat Cookies: Dough too warm → Chill before baking.
- Dry Cookies: Overbaked or too much flour → Measure correctly.
- Burnt Bottoms: Oven too hot → Use middle rack and parchment.
- Too Sweet: Reduce sugar by 20% without affecting results.
- Dough Too Sticky: Chill or add 1–2 tbsp flour.
Conclusion
Banana cream cookies are more than just a way to use overripe bananas—they’re a recipe that brings joy, comfort, and a touch of indulgence to any occasion. With their soft texture, creamy flavor, and versatility, these cookies strike the perfect balance between homestyle baking and crowd-pleasing treats.
