These soft banana cookies with cinnamon chip glaze are an extra delicious way to use up leftover bananas. They are a super soft, cake like cookie, bursting with banana flavor!


 Hey all! Is anyone else guilty of buying about a dozen bananas at once? I definitely do this. We are banana lovers, and I always think we will get those yummy yellow guys eaten up before they go brown. That never happens. I always have a good two bananas left over and they usually end up in the freezer for later. Then, a month later I have like 50 brown bananas in my freezer just staring at me, and typically they turn into banana bread, because that is the obvious thing to make out of them.

Let me tell ya, when I make banana bread, I am the only one that eats it. Unless I give it away for gifts. My kiddos never seem to get excited over it. I had this feeling that if I could turn my leftover bananas into cookies….it would be a different story. I was right! It must just be the word “cookie” agreeably more exciting than the word “bread” to a child, or anyone for that matter.


These cookies are not like your typical chocolate chip type, and I like that about them. They are really cakey. Like a small piece of banana cake all packed up into a cute little cookie. Don’t get me wrong now, I love the traditional gooey, soft in the middle, crisp edged cookies like my salty marshmallow cookies. But, I also appreciate the fact that we can take some of the very same ingredients like flour, sugar, baking powder, and come up with something that is it’s own special stand out super star texture. Cake like banana cookies, you’re awesome, we love you.

The most important thing to note here is that this dough is sticky!  Don’t even try to be sneaky and think you can just bake these without chilling the dough first.  Two hours is good, but if you find yourself with some extra time you can absolutely make this dough and keep it covered in the fridge for 24 hours.  Even after chilling, the dough is still tacky, it’s supposed to be that way, no worries.


A couple more notes, and then you can get down to banana cookie business.  If you have never had cinnamon chips, I pretty much demand that you go and buy some right now.  The only brand I have ever seen is Hershey’s and that is what I used here.  The cinnamon flavor is so smooth and mellow, so don’t worry about it overpowering your banana. The banana extract, and the yellow food coloring are both optional here.  I like the extract because I wanted a really distinct banana flavor.  The yellow coloring is just really for fun and more of a “banana color” if you wish.



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Soft Banana Cookies with Cinnamon Glaze

Prep 15 minutes
Cook 13 minutes
Total 28 minutes
Servings 24


  • 2 1/2 Cups all purpose flour
  • 1/4 Tsp salt
  • 1/2 Tsp baking soda
  • 1/2 Tsp baking powder
  • 1/2 Cup granulated sugar
  • 1/2 Cup packed brown sugar
  • 1 tbsp stick plus 3 . softened butter
  • 1 Egg
  • 2 Very ripe bananas mashed
  • 1/2 Tsp vanilla extract
  • 1 Tsp banana extract optional
  • Yellow food coloring optional
  • 1 ounces bag cinnamon baking chips 10, such as Hershey's
  • 2 Tbsp butter
  • 1 1/2 Cups confectioners sugar
  • 2-3 Tbsp Heavy cream half & half, or milk


  • In bowl of stand mixer or large bowl with hand mixer, cream together the softened butter and both sugars until fluffy.
  • Add egg, vanilla extract, and banana extract to butter mixture and beat until combined.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • With mixer on low speed add flour mixture to butter mixture.
  • Once all of the flour mixture is added, mix on medium speed until combined, adding yellow food coloring if desired.
  • Chill dough for at least 2 hours and up to 24 hours.
  • Preheat oven to 375 degrees.
  • Drop dough by rounded tablespoon fulls onto lightly greased baking sheets.
  • Bake for 11-13 minutes.
  • Melt cinnamon chips with butter over low heat in a small saucepan
  • In bowl of stand mixer, or large bowl using a hand mixer, mix together melted chips with confectioners sugar and cream until smooth and combined.
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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    1. Hi India, I am seeing the measurements for flour, baking soda, and baking powder right under where it says “Cookies:” on the recipe card. Thanks! ~Nichole