Frosted Banana Cookies

Once again, my family has left our bananas untouched and they are brown.  I think I am making banana bread once a week because I hate to waste my bananas (maybe I should quit buying so many!).  I decided to switch it up and try some banana COOKIES!

Serves: 24

Frosted Banana Cookies

Leftover bananas? Try these delicious frosted banana cookies!

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

    Cookies
  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup smashed ripe bananas (I used 3)
  • 1/2 cup milk + 1 tsp. lemon juice (mix together before adding, or use 1/2 cup buttermilk)
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 1/4 cups flour
  • Frosting
  • 2 Tablespoons butter, melted
  • 1-2 ripe bananas, smashed (depending on how much banana flavor you want)
  • 3-4 cups powdered sugar (more or less depending on the consistency that you like)
  • 2 Tablespoons milk
  • 1 tsp vanilla

Instructions

    Cookies
  1. Cream sugar, butter, shortening and vanilla until light and fluffy.
  2. Add bananas and then mix in the eggs.
  3. Blend in milk/lemon juice mixture (or buttermilk). Add the dry ingredients until just combined. Do not over-beat. It will be a sticky batter. Drop by tablespoons onto a greased cookie sheet.
  4. Bake at 350 degrees for 9-10 minutes, until slightly golden. Cool completely.
  5. Frosting
  6. Mix all ingredients together and spread over cooled cookies.
Cuisine: American | Recipe Type: Dessert
7.6.4
136
http://www.sixsistersstuff.com/recipe/2011/08/frosted-banana-cookies/

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9 Responses to “Frosted Banana Cookies”

  1. I was looking for an alternative to making the standard banana bread to use up a couple bananas... these are SO yummy! I also skipped the glaze (because I only had 2 ripe bananas and a lack of motivation to frost each cookie!), and added half a bag of regular chocolate chips. I easily could have used 3/4 bag of chocolate chips (I think a whole bag would have been too much.) Also, mine didn't really flatten while cooking on my non-stick cookie sheets, but cooking them on ungreased parchment paper worked great!
    I probably ate 3 or 10(!) while I was waiting for the subsequent batches to come out of the oven. I'm in trouble!!
  2. Just made these.. and they are so good! I substituted 1/2 cup Honey for sugar, 1/2 cup Apple Sauce for Crisco, and used 1/2 whole wheat flour and 1/2 all purpose flour. I added chocolate chips to half the batter and made the Banana Frosting. I added a couple ounces of cream cheese and a few drops of almond and lemon extract. I also cooked them on ungreased parchment paper :) Thank you! This is a great recipe!
  3. terri postlewate
    I made these yesterday due to an over abundance of frozen, overripe bananas stealing prime real estate in my freezer. NOW- I am not a banana fan at all. I do love me some banana nut bread, though. I had already made every form of that known to man, and STILL had bananas left over. Enter- Your recipe. I made those and tweaked the icing a tad bit, but HOLY Bananas! They were amazing. I don't like sweet icings, so this is how I tweaked it- 2 cups of powdered sugar, 8 ounces of cream cheese, 1/4 cup corn starch, 1/2 tsp of salt, along with the butter, vanilla and 3 smooshed bananas. This is definitely a keeper! Thank you so much!

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