Banana bread cookies with vanilla cream cheese icing

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Banana bread cookies with vanilla cream cheese icing






Ingredients for the cookies:
  • 3 mashed ripe bananas
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter softened
  • 1 and 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp corn starch
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips or more to taste
Ingredients for the frosting:
  • 8oz (1 package) cream cheese softened
  • 8 Tbsp (1 stick) unsalted butter softened
  • 1 and 1/2 cups confectioners sugar
  • 2 tsp vanilla extract
  • Chopped walnuts for topping, optional

Steps:


  1. Using a fork or potato masher, mash the bananas until smooth. Transfer the banana to a small saucepan and bring to a simmer over medium heat, stirring often to prevent sticking, until reduced. about 8 minutes. The puree will thicken and darken. Remove the pan from heat and let cool. 
  2. Meanwhile, preheat the oven to 375°F. Line a baking sheet or two with parchment paper and set  aside.
  3. In a large bowl using an electric mixer, beat the softened butter and brown sugar on medium speed until pale and creamy, about 2 minutes. Reduce the speed to medium-low and beat in the cooled, reduced banana, the egg and vanilla  just until blended. Add the flour, cinnamon, nutmeg baking powder, baking soda, corn starch and salt and beat just until blended, stopping to scrape the bowl as needed. Fold in the chocolate chips.
  4. Scoop the dough by rounded tablespoons, roll each into a ball and place about 2 inches apart onto the cookie sheet. 
  5. Bake until the tops are set and a toothpick can be inserted in one and comes out clean, 10 to 13 minutes. Let the cookies cool on the baking pan for 10 minutes, then transfer them to a cooling rack to cool completely.
  6. Make the icing: In a medium bowl and using an electric mixer, beat the cream cheese, butter, and vanilla on medium speed until light and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. With the mixer on low speed, beat in the powdered sugar until creamy. Spread the icing over the cooled cookies and garnish with finely chopped walnuts, if desired.





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