Ingredients
Banana Cookie
- 2 cup (240g) all-purpose flour, spooned and leveled
- 1/2 Tbsp cinnamon, + 1 tsp for rolling
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (100g) light brown sugar, lightly packed
- 1/2 cup (100g) granulated sugar, + 1/2 cup (100g) for rolling
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 medium (200g) ripe bananas, mashed
Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 8 oz unsalted butter, room temperature
- 2 tsp vanilla
- 1/4 tsp salt
- 3 1/2 cup (420g) powdered sugar, spooned and leveled
Method
Banana Cookie
- Begin by mixing the flour, the 1/2 Tbsp of cinnamon, salt and baking soda in a bowl and set aside.2 cup (240g) all-purpose flour spooned and leveled, 1/2 Tbsp cinnamon + 1 tsp for rolling, 1/4 tsp salt, 1/2 tsp baking soda
- Using a flat beater, cream the butter with the brown sugar and 1/2 cup of granulated sugar. Add in the eggs and vanilla and beat everything until they're well combined.1/2 cup (113g) unsalted butter room temperature, 1/2 cup (100g) light brown sugar lightly packed, 1/2 cup (100g) granulated sugar + 1/2 cup (100g) for rolling, 2 large eggs room temperature, 1 tsp vanilla extract
- With the mixer on low speed, add in the dry ingredients and mashed bananas and mix just until the flour is incorporated. Refrigerate the dough for about 30 minutes.2 medium (200g) ripe bananas mashed
- Using a small ice cream scooper, scoop 20 cookies onto a lined cookie sheet and refrigerate for at least 1 hour.
- Preheat the oven to 350F/177C convection (325F/163C conventional) and mix 1 tsp of cinnamon and 1/2 cup sugar and roll the cookie scoops in the cinnamon sugar.
- Separate the cookies onto three pans, allowing 6-7 cookies per pan. Roll them into a ball and then flatten them into a patty. Not super thin, just press down on the center a little.
- Toss the cookies in the cinnamon sugar and bake for 12 minutes.
- Allow the cookies to cool on the pan for a 2-3 minutes and then move them to a cooling rack to cool completely before icing.
Cream Cheese Frosting
- To make the icing, place the cream cheese and butter in the bowl of a stand mixer and use the flat beater, at medium high speed to cream them together for 2-3 minutes.8 oz cream cheese room temperature, 8 oz unsalted butter room temperature
- Add in the vanilla, salt and powdered sugar and beat until the sugar is incorporated and the frosting is smooth.2 tsp vanilla, 1/4 tsp salt, 3 1/2 cup (420g) powdered sugar spooned and leveled
- Once the cookies are cool, place about a tablespoon amount of icing on half of the cookies and sandwich them together with the other half.
- Let them set for 2-3 hours in the fridge and serve them either cold or at room temperature.
Notes
- Banana flavor is slightly more intense the next day.
- You can sub 1/2 cup flour for ground nuts (I used walnuts once) for a slightly flatter/nuttier cookie.
Nutrition
Serving: 1gCalories: 677kcalCarbohydrates: 84gProtein: 6gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 12gCholesterol: 133mgSodium: 273mgFiber: 2gSugar: 61g