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Banana Bread Cookies with Cinnamon Drizzle

Irresistible Banana Bread Cookies with Cinnamon Drizzle Delight

These Banana Bread Cookies with Cinnamon Drizzle are perfectly soft, chewy, and a delightful way to use overripe bananas.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1/2 cup Unsalted Butter browned for nutty flavor
  • 1/2 cup Packed Brown Sugar can be replaced with light brown sugar
  • 1/4 cup Granulated Sugar may be omitted for a lower-sugar variant
  • 1 large Egg can use a flax egg for vegan option
  • 1 teaspoon Vanilla Extract can substitute with almond extract
  • 2-3 Ripe Bananas the riper, the better for maximum sweetness
  • 1 1/4 cups All-Purpose Flour can substitute with gluten-free flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt omit for low-sodium version
  • 1 teaspoon Ground Cinnamon adjust to taste
  • a pinch Nutmeg adds warmth and spice
  • 1/2 cup Chopped Walnuts optional, can swap with pecans or omit
For the Cinnamon Drizzle
  • 1 cup Powdered Sugar can substitute with coconut sugar
  • 2 tablespoons Milk use any plant-based milk for vegan version
  • 1/2 teaspoon Additional Cinnamon
  • 1/2 teaspoon Vanilla enhances flavor

Equipment

  • Saucepan
  • Mixing Bowl
  • whisk
  • baking sheets
  • Parchment paper
  • cooling rack

Method
 

Step-by-Step Instructions
  1. Brown the Butter: Melt 1/2 cup of unsalted butter in a saucepan over medium heat, stirring until golden brown and nutty, about 5-7 minutes. Cool for 10 minutes.
  2. Mix Wet Ingredients: Combine the cooled brown butter with 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla, and 2-3 mashed bananas. Blend until smooth.
  3. Combine Dry Ingredients: Whisk together 1 1/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, and a pinch of nutmeg.
  4. Mix Together: Fold the dry ingredients into the wet mixture gently. Optionally fold in 1/2 cup chopped walnuts.
  5. Chill Dough (Optional): Cover the dough and refrigerate for 20-30 minutes for enhanced flavor.
  6. Bake: Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop tablespoon-sized dough onto sheets, spaced 2 inches apart. Bake for 10-12 minutes.
  7. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  8. Make Cinnamon Drizzle: Whisk together 1 cup powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, and 2 tablespoons milk until smooth.
  9. Drizzle and Serve: Drizzle the cinnamon glaze over cookies once cooled and allow to set before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 70mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 2IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

Ensure to use very ripe bananas for the best flavor. Chill dough for better texture.

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