Whenever I crave something sweet but comforting, these Banana Bread Cookie Sandwiches with Cream Cheese Frosting Recipe are my go-to treat. Imagine moist banana-infused cookies layered with luscious vanilla cream cheese frosting and a sprinkle of crunchy pecans—pure heaven in every bite!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Banana Bread Cookie Sandwiches with Cream Cheese Frosting Recipe
- Top Tip
- How to Serve Banana Bread Cookie Sandwiches with Cream Cheese Frosting Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Banana Bread Cookie Sandwiches with Cream Cheese Frosting Recipe
Why You'll Love This Recipe
I’ve made these banana bread cookie sandwiches more times than I can count, and every time they bring that perfect mix of soft, sweet, and tangy thanks to the cream cheese frosting. You can bake them quickly and still impress any crowd!
- Comfort in a cookie: The warm banana flavor feels like a cozy hug from the inside out.
- Easy to make: No fancy ingredients or complicated steps—ideal for bakers of any level.
- Perfectly tender texture: Chilling the dough keeps these cookies thick, chewy, and soft.
- Beautiful presentation: The creamy frosting and crunchy pecan topping make them look as good as they taste.
Ingredients & Why They Work
Getting the right ingredients sets this banana bread cookie recipe apart. A few tips: pick really ripe bananas with plenty of brown spots for naturally sweet puree, and use room temperature butter and cream cheese to get that silky smooth frosting.
- Banana puree: Provides natural sweetness and moisture, essential for that banana bread flavor in cookie form.
- Unsalted butter (melted and room temp): Adds richness without overpowering, plus helps achieve the perfect cookie texture and creamy frosting.
- Granulated sugar: For balanced sweetness and slight crispness in the cookie edges.
- Brown sugar: Gives extra moisture and a hint of caramel depth to the cookies.
- Egg: Binds everything together and adds a bit of structure so your cookies hold up perfectly.
- Vanilla extract: Enhances all the flavors with a warm, comforting aroma.
- Cinnamon: Adds a touch of spice that complements the banana perfectly.
- Baking soda: Helps the cookies rise just right and keeps them tender.
- Salt: Balances sweetness and boosts the other flavors.
- All purpose flour: The base for the cookies, providing structure and chewiness.
- Chopped pecans or walnuts: Adds wonderful crunch and nutty flavor—plus a little extra on top for garnish.
- Cream cheese (for frosting): Gives the frosting a tangy richness that pairs unlike anything else with banana bread flavors.
- Confectioner’s sugar: Sweetens and thickens the frosting to creamy perfection.
- Cream or milk: Thins the frosting for spreadability so it’s light and fluffy, never heavy.
Make It Your Way
One of the best things about this Banana Bread Cookie Sandwiches with Cream Cheese Frosting Recipe is how easy it is to customize to your liking. Whether you want to boost the nuts, swap ingredients, or add a seasonal twist, these cookies are a fun canvas for creativity!
- Nut Variations: I love using a mix of pecans and walnuts for a bit more crunch and depth of flavor. Feel free to use just walnuts if pecans aren’t your favorite — both work beautifully and bring a lovely earthiness to the cookies.
- Dairy-Free Option: For my friends who avoid dairy, I substitute the butter and cream cheese with vegan alternatives. Coconut oil and vegan cream cheese work wonderfully here, and the cookies still stay moist and flavorful without sacrificing the creamy frosting texture.
- Spiced Up: Adding a pinch of nutmeg or cardamom along with the cinnamon gives the cookies a warm, cozy vibe perfect for fall and winter. I tried this once during holiday baking and ended up making them twice — they’re addictive!
- Extra Banana Goodness: If you like a stronger banana flavor, you can increase the banana puree slightly, but be cautious—too much can make the dough tricky to handle. I usually stick with the ½ cup to keep the cookies perfectly tender yet sturdy.
- Chocolate Chips Twist: A handful of mini chocolate chips folded into the dough adds a delightful surprise in every bite. The creamy frosting with melty chocolate is a match made in heaven.
Step-by-Step: How I Make Banana Bread Cookie Sandwiches with Cream Cheese Frosting Recipe
Step 1: Mash the Bananas to Perfection
Start by peeling and mashing ripe bananas with a fork until you have about ½ cup of thick, creamy puree. Aim for bananas that have nice brown spots as they give you the sweetest and most flavorful puree. Make sure it’s thick rather than watery — this helps your cookies stay moist without being soggy.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the melted unsalted butter, granulated sugar, brown sugar, banana puree, egg, and vanilla extract. Use a hand mixer or a sturdy whisk and beat until everything is well incorporated and creamy. You’ll notice the mixture lightens in color and becomes smooth — that’s your cue that the sugars are dissolving nicely!
Step 3: Sift and Add the Dry Ingredients
Whisk together the all-purpose flour, cinnamon, baking soda, and salt in a separate bowl. Gradually add this dry ingredient mix into your wet mixture, stirring gently until just combined. Be careful not to overmix here — the dough should look uniform without any large pockets of flour, but keep it tender.
Step 4: Fold in Nuts and Chill the Dough
Gently fold in 1 cup of chopped pecans or walnuts, reserving some for sprinkling on top of the cookies later. Cover the dough with plastic wrap and pop it into the fridge for at least 20 minutes. This chilling step is key — it firms up the dough, making it easier to handle and helping the cookies stay thick and soft during baking.
Step 5: Ready, Set, Bake!
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup. Scoop rounded tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart. Top each with some of the reserved chopped nuts for a lovely crunchy finish. Bake for 10 minutes, or until the edges just start turning golden and the centers feel set but still soft. Let the cookies cool completely on wire racks before frosting.
Step 6: Whip Up That Cream Cheese Frosting
In a clean bowl, beat room temperature unsalted butter and cream cheese until smooth and creamy — no lumps here! Gradually add the confectioner’s sugar along with vanilla extract, mixing until fluffy. Add the cream or milk one teaspoon at a time to reach that perfect spreadable consistency. If it’s too thick, a little more cream will help loosen it up.
Step 7: Assemble and Enjoy!
Spread a generous layer of the cream cheese frosting on one cookie, then sandwich it with a second cookie. If you like, sprinkle additional chopped nuts on top of the frosting for an extra touch. Let the frosting set just a bit before serving — these are best enjoyed at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to keep them fresh longer.
Top Tip
These Banana Bread Cookie Sandwiches with Cream Cheese Frosting are a delightful treat, but a few simple tricks can make your baking experience even more enjoyable and ensure perfect results every time.
- Use Ripe Bananas: I’ve found that bananas with lots of brown spots give your banana puree maximum sweetness and depth of flavor, making these cookies extra moist and delicious.
- Chill the Dough: After making the dough, chilling it for at least 20 minutes really helps the cookies hold their shape and stay soft and thick instead of spreading too thin.
- Room Temperature Frosting Ingredients: Cream cheese and butter should be soft but not melted; this makes your frosting creamy and easy to spread without lumps.
- Don’t Skip the Nuts: Adding pecans or walnuts both inside the cookie and on top creates a lovely crunchy contrast that takes these cookie sandwiches to the next level.
How to Serve Banana Bread Cookie Sandwiches with Cream Cheese Frosting Recipe
Garnishes
Sprinkle additional chopped pecans or walnuts lightly over the cream cheese frosting for added crunch and a rustic look. You can also dust a tiny bit of cinnamon or even finely grated banana chips for a fun twist.
Side Dishes
These cookie sandwiches are perfect on their own but make a lovely accompaniment to a warm cup of chai tea, coffee, or a glass of cold milk. For a brunch or dessert spread, pair them with fresh fruit salad or a scoop of vanilla ice cream.
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana Bread Cookie Sandwiches at room temperature in an airtight container for up to 3 days. This keeps them soft and maintains the freshness of the cream cheese frosting.
Freezing
You can freeze unfrosted cookies by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container for up to 2 months. Thaw completely at room temperature before frosting and assembling the sandwiches.
Reheating
If you prefer your Banana Bread Cookie Sandwiches slightly warm, gently reheat them in the microwave for about 10 seconds. Avoid reheating after frosting to prevent the frosting from melting.
Frequently Asked Questions:
Absolutely! Walnuts work just as well as pecans and give the cookies a slightly different but equally delicious flavor and crunch.
The bananas should be very ripe, with plenty of brown spots, to ensure your puree is naturally sweet and flavorful, which makes the cookies moist and tasty.
Yes! Simply substitute the butter and cream cheese frosting ingredients with plant-based or vegan alternatives to make a dairy-free version without sacrificing flavor.
Chilling the dough helps prevent spreading during baking, resulting in thicker, softer cookies that hold up well when frosted and sandwiched.
Final Thoughts
Making Banana Bread Cookie Sandwiches with Cream Cheese Frosting is such a rewarding experience because you end up with these incredibly soft, flavorful cookies layered with rich, creamy frosting and a satisfying crunch from pecans. Whether you’re baking for a cozy afternoon treat, a family gathering, or to share with friends, these cookies are guaranteed to bring smiles. I hope you enjoy making and savoring this recipe as much as I do!
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Banana Bread Cookie Sandwiches with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Chilling Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the warm, cozy flavors of Copycat Crumbl Banana Bread Cookies featuring a moist banana-infused cookie base topped with a thick, creamy layer of vanilla cream cheese frosting and crunchy pecans. Perfect for a comforting treat or dessert.
Ingredients
Banana Bread Cookies
- ½ cup thickened banana puree (see instructions below)
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all purpose flour
- 1 cup chopped pecans or walnuts, plus more for topping
Cream Cheese Frosting
- 2 tablespoon unsalted butter, room temperature
- 2 tablespoon cream cheese, room temperature
- 2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 3 teaspoon cream or milk, to thin (add more if needed)
Instructions
- Prepare Banana Puree: Mash ripe bananas using a fork until smooth and thickened. Set aside ½ cup for the recipe.
- Mix Wet Ingredients: In a large mixing bowl, combine melted unsalted butter, granulated sugar, brown sugar, banana puree, egg, and vanilla extract. Mix until well incorporated and creamy.
- Add Dry Ingredients: Sift together all purpose flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Add Nuts: Fold in 1 cup of chopped pecans or walnuts to the cookie dough, reserving some nuts for topping.
- Chill Dough: Cover the dough and refrigerate for at least 20 minutes to make it easier to handle.
- Preheat Oven: Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
- Shape Cookies: Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Top each cookie with some reserved chopped nuts.
- Bake Cookies: Bake in the preheated oven for 10 minutes, or until the edges are lightly golden and the centers are set. Remove from oven and cool completely on wire racks.
- Prepare Frosting: In a medium bowl, beat room temperature unsalted butter and cream cheese until smooth and creamy. Gradually add confectioner’s sugar and vanilla extract, beating until fluffy. Add cream or milk, one teaspoon at a time, until desired spreading consistency is reached.
- Frost Cookies: Spread a generous layer of cream cheese frosting on the cooled cookies. Optionally, sprinkle with additional chopped nuts for garnish.
- Serve and Enjoy: Allow frosting to set slightly before serving. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate.
Notes
- Use ripe bananas with plenty of brown spots for the best flavor and sweetness in the banana puree.
- You can substitute walnuts for pecans if preferred.
- Make sure the cream cheese and butter are at room temperature to ensure smooth frosting without lumps.
- Chilling the dough before baking helps prevent spreading and keeps the cookies thick and soft.
- For a dairy-free option, substitute the butter and cream cheese frosting with vegan alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 263 kcal
- Sugar: 26 g
- Sodium: 43 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 29 mg
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