When the cozy scent of ripe bananas and warm cinnamon fills the kitchen, it’s impossible not to feel like the holidays have arrived early. These Banana Bread Cookies with Cinnamon Drizzle are a soft, chewy, and utterly delightful spin on your favorite banana nut bread recipes—perfect for Thanksgiving dessert tables or just a chilly afternoon treat. With the texture of a cake-like cookie and the comforting flavor of classic banana bread, this recipe merges the best of both worlds. And yes, these are one of those easy desserts with few ingredients that still taste like you’ve spent hours in the kitchen.
Banana Bread Cookies with Cinnamon Drizzle
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Dessert, Snack
Cuisine American
Mixing bowls One large for wet ingredients, one medium for dry.
Whisk & spatula For mixing and folding.
Electric hand mixer or stand mixer (optional) Helpful but not essential. Hand mixing works too.
Baking sheet Standard half-sheet pan.
Parchment paper or silicone baking mat Prevents sticking and makes cleanup easier.
Cooling rack Helps set the drizzle.
Saucepan or skillet For browning the butter.
For the Cookies
- 1 cup unsalted butter browned and cooled
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 ripe bananas mashed (the riper the better—think brown speckled for max flavor)
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts optional, but highly recommended for that banana nut cookie experience
For the Cinnamon Drizzle
- 1 cup powdered sugar
- 2 –3 tbsp milk whole or 2% works best
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
Brown the Butter
Start by melting your butter in a small saucepan over medium heat. Stir continuously until it starts to foam, then turns golden brown and smells nutty. Immediately remove it from heat and pour into a bowl to cool for 10 minutes.
Why brown butter? It adds a deep, nutty complexity to the cookies—think caramelized banana bread in cookie form.
Mix Wet Ingredients
In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add in the egg, vanilla, and mashed bananas. Mix until fully incorporated. The banana should be very ripe—perfect for anyone looking for banana recipes overripe or quick ripe banana recipes.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These spices enhance the banana flavor and give off those nostalgic fall aromas.
Combine Wet and Dry
Slowly add the dry ingredients into the wet mixture, stirring until just combined. Fold in the chopped walnuts if using. The dough will be soft but scoopable.
Chill (Optional but Recommended)
Chill the dough for 20–30 minutes. This helps the cookies hold their shape and intensifies the flavor. If you're in a rush, you can skip it—but the results are better with chilling.
Bake
Preheat your oven to 350°F (175°C). Scoop dough onto lined baking sheets using a tablespoon or cookie scoop, spacing them 2 inches apart. Bake for 10 minutes or until the edges are golden and the centers are set but still soft.
Cool
Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack.
Make Cinnamon Drizzle
Whisk together powdered sugar, cinnamon, vanilla, and 2 tablespoons of milk until smooth. Add another tablespoon of milk if the consistency is too thick.
Drizzle and Serve
Once cookies are completely cool, use a spoon or piping bag to drizzle the cinnamon glaze over each one. Let the icing set for 10–15 minutes before serving or storing.
Pairings
These banana cookies pair wonderfully with drinks and dishes that complement their warm, spiced profile:
- Coffee or Espresso: The rich, nutty notes of the cookies go great with a dark roast.
- Hot Spiced Cider: A cozy autumn classic.
- Vanilla Ice Cream: For a cookie sandwich or just as a creamy sidekick.
- Thanksgiving desserts spread: Serve alongside pies and cakes—these cookies provide a soft texture contrast to flaky pie crusts and dense cakes.
- Greek Yogurt with Honey: A lighter pairing that makes a great breakfast-style dessert.
FAQs
1. Can I use bananas that are overripe or blackened?
Absolutely. This recipe is ideal for banana recipes overripe. The more overripe the banana, the sweeter and more flavorful your cookies will be.
2. Can I make these cookies without nuts?
Yes, just leave them out. But for a true banana nut cookies experience, chopped walnuts or pecans are highly recommended.
3. Can I turn these into 3-ingredient banana cookies?
Not exactly—these are more indulgent than typical banana cookies 3 ingredient recipes. But if you're looking for banana cookies recipes that are simple, this one is still easy enough and definitely more rewarding.
4. Are these more like cake or cookies?
They’re soft and cakey in texture, much like banana bread in cookie form. If you love brown butter banana cookies or soft drop-style cookies, you’ll love these.
5. Can I make this recipe ahead of time for Thanksgiving?
Yes! You can make the dough a day in advance and store it in the fridge. Baked cookies also keep well for 3–4 days in an airtight container—perfect for prepping ahead for your Thanksgiving dessert lineup.
