★★★★★

Banana Cookies

Soft, chewy Banana Cookies are a family classic. Filled with a cinnamon cream cheese frosting, you’ll love the banana flavor in these whoopie pies! Or serve with frosting and nuts!

Love these cookies? Try our classic chocolate whoopie pie recipe. SO good. Or give these easy funfetti shortbread cookies a try for a sandwich cookie treat!

Banana whoopie pies with cinnamon frosting between cookies.

What is a Whoopie Pie

Whoopie Pies are a northeaster classic. They’re made by combining TWO soft cookies (or tender cakes) with a creamy filling!

Are they brownies or cookies? Or maybe they are cake?

Technically, Oatmeal Cream pies can be classified as a whoopie pie. I’ve even got a chocolate oatmeal cream pie recipe too!

Today I whipped up some delicious, moist whoopie pies. Or Banana cookies!

  • Can be served as a banana cookie, or as a whoopie pie.
  • Cinnamon cream cheese frosting in the filling.
  • Top with nuts, if desired.
  • Freezer friendly!

Any way that I can add frosting to my desserts, I’m 100% on board with. I hope you’ll join me.

Ingredient Notes

Ingredients needed to make banana cookies.

My family has a love hate relationship with bananas. I buy bunches, and they either eat them all immediately, or I have to whip up my favorite banana bread recipe. (or my favorite Banana Pudding Recipe).

  • Bananas- the riper the better! More brown is best. Use our guide on how to ripen bananas in 20 minutes!
  • Butter and Sour Cream- make the moistest cookies. My kids call these banana bread bites.
  • Sugars- a combination of granulated sugar and brown sugar give the cookies a chewy texture.

How to Make Banana Cookies

Step by step photos showing how to make banana cookies.
  • Combine wet ingredients: In a large mixing bowl, beat butter with brown sugar and granulated sugar until creamy. Add the sour cream, mashed bananas, vanilla extract, and egg into the butter and sugar mixture.

PRO TIP: You can swap out the sour cream for greek yogurt!

  • Add drying ingredients: Add flour, cinnamon, baking soda, baking powder, and kosher salt into the banana mixture and mix until fully blended.
  • Bake: Using a medium cookie scoop, drop dough onto prepared baking sheets. Bake for 10-12 minutes. Remove from oven and cool completely on wire rack.
  • Frost: For the frosting, beat cream cheese with butter until fluffy. Add in vanilla, milk, cinnamon, and powdered sugar. Beat until light and fluffy.
  • Serve: To fill the banana whoopie pies, place half of the cookies upside down. Fill a piping bag with tip with the frosting. Pipe onto the cookies. Top with second cookie. Or spread frosting on top and sprinkle with nuts.
Banana cookies with frosting on a cooling rack.

Tips for Banana Cookies

  • Instead of whoopie pies, just pipe a dollop of frosting onto the tops of each cookie.
  • You can also add in some chopped nuts (walnuts or pecans) to add a little texture and nutty flavor to these banana cookies.
  • Of course you also can’t go wrong with adding chocolate chips. I think banana chocolate chip cookies sound incredible!
  • Store banana cookies in airtight container in the refrigerator (if frosted or whoopie pies).
  • Freeze banana cookies in airtight container for up to 3 months, with or without frosting. Use my tips on how to freeze cookie dough for later.
Banana cookies with frosting and nuts on a cooling rack.
Yield: 15 cookie sandwiches

Banana Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Soft, chewy Banana Cookies are a family classic. Filled with a cinnamon cream cheese frosting, you'll love the banana flavor in these whoopie pies!

Ingredients

For the cookie:

  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • 2 large ripe bananas, smashed
  • 1 teaspoon vanilla
  • 1 large egg
  • 2½ cups all-purpose flour
  • 1½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt

For the frosting:

  • 4 ounce cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • ½ teaspoon vanilla extract
  • 2 teaspoons milk
  • ½ teaspoon cinnamon
  • 2 cups powdered sugar

Instructions

For the cookies:

  1. Beat butter and sugars. Mix in the sour cream, bananas, vanilla and egg. Add the remaining ingredients.
  2. Use a cookie sheet with parchment paper. Using a small scoop, drop dough onto paper. Bake in a 350 degree oven for 10-12 minutes. Cool and frost if desired!

For the frosting:

  1. Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread between two like-sized cookies or on top of each cookie. Add chopped walnuts if desired.

Notes

  • Instead of whoopie pies, just pipe a dollop of frosting onto the tops of each cookie.
  • You can also add in some chopped nuts (walnuts or pecans) to add a little texture and nutty flavor to these banana cookies.
  • Of course you also can't go wrong with adding chocolate chips. I think banana chocolate chip cookies sound incredible!
  • Store banana cookies in airtight container in the refrigerator (if frosted or whoopie pies).
  • Freeze banana cookies in airtight container for up to 3 months, with or without frosting.
  • Nutrition Information:

    Yield:

    15

    Serving Size:

    1

    Amount Per Serving: Calories: 419Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 54mgSodium: 266mgCarbohydrates: 67gFiber: 1gSugar: 48gProtein: 4g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on February 28, 2022

    Comments & Reviews

    1. I have questions. How big are these? I need to cater lunch for twenty-five 7-17 year olds and was wonder if these pack well? Do they squish around or are they stable enough to wrap individually? Looking forward to trying them for myself.

    2. Super yummy! I live at 3750 feet and was not sure if the recipe would work. I had 2  very ripe bananas and just under 1/4 cup sour cream…so i added milk to make up the sour cream. I also added chocolate chips,  as I did not plan to frost them. I baked  as directed at 350 for 11 minutes…switching top and bottom racks after half of the time…and let sit on the cookie sheets a few minutes before removing to cooling racks. I will make these again. Thank you. 

    3. Once I frost these cookies, do they need to be refrigerated or can I leave them covered on a countertop?

    4. Making these tonight ?. I was thing about mixing some Peanut Butter with the Cream Cheese for the filling?? Will see what happens. 

    5. Love the recipe! I always end up with old bananas and I’m getting tired of banana bread so this is perfect!

    6. Hi Aimee,
      Yummy! Great recipe and I love the gooey frosting between the cookies. Thank you for sharing with Full Plate Thursday and hope to see you next week!

    7. I love baked goods with bananas, especially when they are covered in cream cheese frosting. Yum!

      I’d like to invite you to share this recipe on my linky, Sweet Tooth Friday. I hope to see you there. http://alli-n-son.com/2011/04/14/chocolate-birds-nests/

    8. I have a go to banana cookie recipe that I have used for years, can’t wait to change it up, and to fill them, now there is a great idea. Thanks

    9. You have a lot of links to this party(tasty Tuesdays)! 🙂 It’s nice to have another recipe for my over-ripe bananas other than banana bread. I love sandwich cookies!

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