Banana Bread Cookie Sandwiches with Cream Cheese Frosting: Stories from the Skillet
Introduction
The rain was hitting the windowpanes outside the kitchen studio in Bend, Oregon, a soft drumming that always seems to slow down the day. We had three overripe bananas sitting on the counter, blackening slowly, pleading their case for transformation. Ethan, ever the pragmatic one, suggested the usual loaf. “But Dad,” Olivia countered, looking up from her art project, “can’t we make those cute little sandwiches? The ones that taste like our better-than-Starbucks banana bread, but chewy?”
We’ve all been there, standing in front of the fruit bowl, feeling the weight of those neglected, turning-brown bananas. It’s a culinary rite of passage, turning what looks like waste into comforting gold. But this time, I wanted something beyond the standard loaf, something more indulgent, something that captures the warm spice of fall baking but remains entirely transportable. We aimed for perfection in chewiness, aiming to merge the dense, flavorful soul of banana bread with the portability of a perfect cookie.
That afternoon, we created these incredible Banana Bread Cookie Sandwiches with Cream Cheese Frosting. These aren’t just cookies, they are miniature, creamy-centered acts of generosity. They start with a uniquely soft and chewy banana bread cookie base, rich with brown sugar and cinnamon. The secret to their plush interior is using plenty of overripe banana mash, which acts as a binder and natural sweetener. Then, we unite the two spiced halves with a smooth, tangy cream cheese filling. It’s the kind of ripe banana dessert that makes you stop whatever you’re doing, close your eyes, and just sigh contentedly.
My goal with this recipe was to create the ultimate banana sandwich cookies with cream cheese filling, using all the moisture-boosting secrets I’ve perfected over years of baking banana quick breads. Think of the soft banana cookies here, rich with vanilla and spice, sandwiched around a buttery, slightly tart cream cheese center. This is a comfort dessert, pure and simple. It’s a recipe I love because it uses up those beautiful, forgotten ingredients and turns them into something everyone, from James to demanding food critics (like 9-year-old Olivia), adores. Whether you call them banana bread sandwich cookies or just plain heaven, they are an absolute must-bake this season. The combination of warm soft banana cookies and thick, dreamy frosting captures that nostalgic comfort we all crave.
I was inspired by the dedication to texture I saw in some classic dessert recipes, like this lovely example from Always Order Dessert, which nails the idea of a perfect banana sandwich cookie. (Source: Always Order Dessert). You’ll find that the deep, concentrated banana flavor from using extremely overripe bananas makes all the difference here, creating a result far better than any generic spice cookie.
Table of Contents
- Why You’ll Love This Banana Bread Cookie Sandwiches with Cream Cheese Frosting
- Ingredients for Banana Bread Cookie Sandwiches with Cream Cheese Frosting
- How to Make Banana Bread Cookie Sandwiches with Cream Cheese Frosting
- Pro Tips & Variations of Banana Bread Cookie Sandwiches with Cream Cheese Frosting
- Banana Bread Cookie Sandwiches with Cream Cheese Frosting Serving Suggestions
- Banana Bread Cookie Sandwiches with Cream Cheese Frosting Storage & Reheating
- FAQ about Banana Bread Cookie Sandwiches with Cream Cheese Frosting
- Final Thoughts
Why You’ll Love This Banana Bread Cookie Sandwiches with Cream Cheese Frosting
If you’re searching for that perfect comfort baking recipe, look no further. This recipe checks every box. It’s slightly sophisticated in presentation but uses simple, pantry-friendly ingredients. Here’s why this version stands out:
- Ultimate Texture: We achieve the ideal soft banana bread cookies, not dry and cakey like some recipes, but dense and satisfyingly chewy, thanks to the combination of brown sugar and mashed banana.
- A Creamy Core: The cream cheese frosting filling is stabilized perfectly, ensuring it holds its shape when sandwiched, yet remains light and fluffy when you bite in.
- Waste Not, Want Not: This is the best way to utilize those intensely overripe bananas you’ve been hoarding, transforming them into a spectacular bakery-style cookie.
- Flavor Profile: The blend of strong banana, warm cinnamon, and a hint of vanilla makes these the perfect fall dessert cookies.
- Transportable Treat: Unlike a messy slice of loaf, these banana bread cookie sandwiches are tidy, easy to pack in a lunch box (once chilled), or serve at a party.
Ingredients for Banana Bread Cookie Sandwiches with Cream Cheese Frosting
My philosophy is that good food starts with good ingredients. Use ripe, high-quality full-fat cream cheese for the filling, and real butter, always. The key to the cookie base is using deeply browned, almost black, overripe bananas.
For the Soft Banana Bread Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda (essential for soft texture)
- ½ teaspoon ground cinnamon (use real Saigon cinnamon for best flavor)
- ¼ teaspoon ground nutmeg or allspice (for deep, warm spice)
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed (adds chewiness and moisture)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup mashed ripe or overripe bananas (about 2 medium bananas)
- Optional: ½ cup chopped walnuts or pecans for banana walnut cookies
For the Cream Cheese Frosting Filling
- 8 ounces (one block) full-fat cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon milk or cream (adjust for desired consistency)
How to Make Banana Bread Cookie Sandwiches with Cream Cheese Frosting
Making these soft banana bread cookies from scratch is easier than baking a whole loaf. You just want the dough to be soft, almost like a cake batter, but still scoopable. Remember, cookie success often hinges on proper ingredient prep, like ensuring your butter and cream cheese are actually soft!
Step-by-Step Instructions for Banana Bread Cookie Sandwiches with Cream Cheese Frosting
- Prep the Dry Ingredients and Oven: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg/allspice. This blend of spices is essential for that ‘banana bread’ flavor profile.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. The brown sugar here is what gives the cookies their chewy banana cookies texture, so don’t skip it.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined. Mix in the mashed ripe banana dessert fruit. The mixture might look a little curdled at this point, but don’t worry, the flour will bring it all together.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this develops gluten and can make the cookies tough. If using, fold in chopped walnuts or pecans for a delightful crunch.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. I use a small cookie scoop to ensure the banana sandwich cookies are uniform in size, which makes them perfect for later filling. Bake for 8–10 minutes, or until the edges are lightly golden and the centers are set but still very soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be entirely cool before filling.
- Make the Cream Cheese Filling: While the cookies cool, beat the softened cream cheese and butter together in a clean bowl until very smooth and free of lumps. This is the secret to a professional-grade cream cheese frosting filling.
- Whip the Frosting: Gradually beat in the powdered sugar, one cup at a time, until the frosting is thick and creamy. Add the vanilla extract and the milk/cream, adjusting the liquid until you reach a stiff, pipeable, or spreadable consistency suitable for a sandwich cookie. If you want a fun variation, you could try a vanilla bean cream cheese frosting like the one used by Baran Bakery.
- Assemble the Sandwiches: Once the cookies are completely cool, flip half of them upside down. Either spoon or pipe (I prefer piping using a simple round tip for an even distribution) a generous amount of the cream cheese frosting onto the flat side of the cookie. Top with the remaining cookie halves, pressing gently to create the finished banana bread cookie sandwiches. Chill briefly before serving for best results.
Pro Tips & Variations of Banana Bread Cookie Sandwiches with Cream Cheese Frosting
After baking these chewy banana sandwich cookies countless times for Ethan and the kids (they are James’s favorite afternoon treat), I’ve gathered a few tips to ensure your batch is always perfect. My secret to the best texture often involves chilling!
- Chill the Cookies AFTER Filling: These banana cookies with cream cheese frosting are best when the filling is firm. Chill the assembled sandwiches for at least 30 minutes before serving. This prevents the filling from squishing out and keeps the cookie structure intact.
- The Secret to Softness: Use more brown sugar than white sugar in your cookie base. Brown sugar contains molasses, which adds rich flavor but, more importantly, increases moisture and guarantees a soft, chewy banana cookie texture.
- Adding Flavor Zing: If you are seeking something like a cinnamon spiced banana sandwich cookie, increase the cinnamon to 1 teaspoon and add a pinch of clove to the batter. For brightness, a tiny amount of lemon zest in the cream cheese filling cuts the sweetness beautifully.
- Make it Maple: For a delicious maple cream cheese filling variation, swap out 1/4 cup of the powdered sugar in the filling for 2 tablespoons of real maple syrup. This yields a fabulous fall cookie recipe.
- Gluten-Free Alternative: Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. The cookie dough remains surprisingly forgiving, creating delicious, light gluten free banana bread cookies with cream cheese frosting.
Banana Bread Cookie Sandwiches with Cream Cheese Frosting Serving Suggestions
These bakery style banana bread cookie sandwiches are rich and satisfying as is, requiring very little accompaniment. However, when we serve these sometimes alongside my ultra-plush sour cream banana bread for comparison, here are our favorite pairings in the Motter household:
- Morning Treat: A strong cup of black coffee or an iced latte. The bitterness beautifully balances the sweet, creamy filling.
- Elevate the Plate: Dust the assembled sandwiches lightly with powdered sugar and an extra sprinkle of cinnamon to emphasize the cinnamon banana cookies.
- The Kids’ Favorite: A tall glass of cold milk or, if it’s an evening treat, a scoop of vanilla bean ice cream on the side.
- Holiday Twist: These are amazing at fall gatherings. Serve them alongside a warm cider or a spiced chai tea. The prominent cinnamon and nutmeg in the cookies complement the warm beverages perfectly.
Banana Bread Cookie Sandwiches with Cream Cheese Frosting Storage & Reheating
Because these banana bread cookie sandwiches with cream cheese frosting contain dairy, careful storage is crucial. They are best served chilled, making storage quite simple.
- Storage in the Fridge: Store the assembled cookies in an airtight container in the refrigerator for up to 4 days. The chill keeps the cookies firm and the filling stable. Always bring them out about 15 minutes before eating if you prefer a slightly softer cookie texture.
- Freezing the Cookies: You can freeze the baked, unfrosted cookies for up to 2 months. Layer them between pieces of parchment paper in a freezer-safe container. Thaw them completely at room temperature before preparing the fresh vanilla cream cheese frosting and assembling the sandwiches.
- Freezing the Sandwiches: While possible, freezing assembled banana cookie sandwiches with cream cheese filling can affect the texture of the filling, making it slightly grainier upon thawing. If you must freeze them assembled, wrap each cookie sandwich tightly in plastic wrap before placing them in an airtight container for up to 1 month. Thaw in the refrigerator overnight.
FAQ about Banana Bread Cookie Sandwiches with Cream Cheese Frosting
Q: Why are my banana cookies dry or cakey instead of soft and chewy?
A: The most common culprit is overmixing the dough or using too little banana. Ensure you measure your flour accurately (spoon and level!) and use exactly ¾ cup of mashed overripe bananas. Also, be sure to use brown sugar, as it is key to the soft banana cookies texture. Baking until just set, rather than until golden brown, also preserves moisture.
Q: Can I turn this into Banana Walnut Cookie Sandwiches?
A: Absolutely! The addition of walnuts is a classic pairing. Fold in ½ cup of finely chopped walnuts or pecans into the cookie batter along with the flour. This creates incredibly flavorful banana walnut cookie sandwiches with cream cheese filling.
Q: What if I don’t have overripe bananas?
A: If your bananas aren’t perfectly spotty-brown, you won’t get the maximum flavor for the ripe banana dessert. You can try to ripen them quickly by baking them, skin-on, in a 300°F oven for about 15–20 minutes until the skins are completely black and the insides are soft and mushy. Let them cool before mashing.
Q: Can I use honey or maple syrup in the cream cheese filling?
A: Yes, using honey or maple syrup creates a delicious, niche flavor profile. You can substitute 2–3 tablespoons of the powdered sugar with either honey or maple syrup to make banana bread cookie sandwiches with honey cream cheese filling or a maple cream cheese banana cookie sandwich. Just be aware that liquid sweeteners thin the frosting, so you may need to compensate by adding a bit more powdered sugar for stability.
Q: How can I make these easy banana bread cookies quickly?
A: This recipe for easy banana bread cookies with cream cheese icing is designed for speed (it’s a one-bowl cookie dough, essentially). Ensure your butter and cream cheese are perfectly softened before beginning. You can also bake the cookies one day and assemble the frosting the next. For more quick banana bread ideas, try my 5-ingredient easy banana bread!
Final Thoughts
The beauty of kitchen work isn’t always in the grand, complicated gesture. Sometimes, it’s in taking the forgotten, the bruised, the overripe, and simply creating something wonderful. These banana bread cookie sandwiches are a testament to that philosophy. They are comfort food in its highest form, reminding me that even on a rainy afternoon in Bend, with a sink full of dishes and two kids clamoring for attention, the sweetness of a simple, spiced cookie can anchor us all.
I don’t chase perfection in food; I chase connection. And when Ethan steps into the kitchen, drawn by the smell of cinnamon and cream cheese, and steals a finished sandwich, I know I’ve succeeded.
Pin this recipe for soft chewy banana cookies with walnuts for later, and happy baking, friends. Cindy Motter, MisterRecipes.com.
Banana Bread Cookie Sandwiches with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg or allspice.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. The brown sugar is key for chewiness.
- Beat in the egg and vanilla extract until fully combined. Mix in the mashed bananas. The mixture may look curdled, but that's okay.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in walnuts or pecans if using.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing 2 inches apart. Bake for 8–10 minutes, or until edges are lightly golden and centers are set but soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, beat softened cream cheese and butter together until smooth and lump-free.
- Gradually beat in powdered sugar, one cup at a time. Add vanilla extract and milk or cream, adjusting for a stiff, pipeable consistency.
- Flip half the cooled cookies upside down. Pipe or spoon frosting onto the flat side. Top with remaining cookies, pressing gently. Chill for 30 minutes before serving.
