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banana bread cookies recipe With Blueberry Burst Icing
- Total Time: 60 minutes
- Yield: 20 cookies 1x
- Diet: General
Description
These banana bread cookies with Blueberry Burst Icing offer the classic comfort of banana bread in a convenient, bite-sized form. They are perfect for easy meal prep or an after-school snack, bringing warm banana and sweet berry aromas to your kitchen.
Ingredients
- 2–3 very ripe bananas (225-340g), mashed
- 0.5 cup (113g) unsalted butter, softened
- 0.5 cup (100g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup (150g) fresh blueberries (for icing)
- 1.5 cups (180g) powdered sugar (for icing)
- 1–2 tablespoons milk (dairy or non-dairy, for icing)
Instructions
- Prep the Bananas: In a medium bowl, mash 2-3 very ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
- Cream Wet Ingredients: In a large mixing bowl, beat 0.5 cup softened unsalted butter and 0.5 cup light brown sugar with an electric mixer until light and fluffy (about 2-3 minutes). Beat in 1 large egg and 1 teaspoon vanilla extract until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the mashed bananas with a spatula, stopping as soon as no dry streaks remain to avoid overmixing.
- Scoop & Bake: Drop rounded tablespoons of dough onto a parchment-lined baking sheet, leaving about 2 inches between cookies. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes until edges are lightly golden and centers are set. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make Blueberry Burst Icing: In a small bowl, gently mash 1 cup fresh blueberries with a fork. Stir in 1.5 cups powdered sugar and 1-2 tablespoons milk (one tablespoon at a time) until the icing is smooth and spreadable.
- Glaze Cookies: Once the cookies are completely cool, drizzle or spread the vibrant Blueberry Burst Icing over each one. Let the icing set for about 15-20 minutes before serving.
Notes
Ensure baking soda is fresh for proper rise. Adjust icing consistency with more powdered sugar for thickness or a few drops of milk for a thinner glaze. For best flavor, use very ripe bananas and fresh, locally sourced blueberries. Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180 calories
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg