Frosted Banana Cookies

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Published: August 25, 2011Updated: March 13, 2021Author: Elyse Ellis
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These Frosted Banana Cookies are my new favorite way to put my soft brown bananas to use. They are so easy to make and taste absolutely amazing. If you are in need of a quick and simple snack or dessert recipe, these are perfect.
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.
I am usually a big banana bread lover, but I came across a similar recipe, and decided to switch things up this week.
These Frosted Banana Cookies are no joke. They are so delicious and so full of flavor.
You are going to love how simple and delicious they are. I have to say, the frosting was my personal favorite part, of the entire cookie. It was the perfect combination, and my kids and husband devoured them.

go without the icing and replace it with something sweet:

For this recipe, the icing is really what gets me. It is so yummy and so simple to just whip up. It’s full of flavor and pairs perfectly with these banana cookies.

If you need a quick sweet topping for these cookies, I highly recommend trying it.

However, if you don’t have time to whip it up, or are looking for a replacement, we have a few delicious add – in ideas that would taste absolutely delicious with these cookies. Here is what we recommend:

  • M & M’s
  • Peanut Butter Chips
  • Chocolate Chips
  • Walnuts or pecans
  • Cream cheese swirls
  • Nutella
  • Butterscotch Chips

what is the best way to store these cookies?

I love this recipe, and my family does as well, that we usually don’t have many leftover. However, if you do have some leftover, the best way to store them is putting them in the fridge.

We recommend placing them in an air tight storage container, and putting them in the fridge.

If you aren’t going to eat them for more than a week, we recommend freezing them. Again the best way to freeze them is placing them in an airtight storage container and putting them in the freezer.

They will last nicely in the freezer for about 2 weeks, and in the fridge, about 3-5 days.

To thaw them, we recommend placing them in the fridge overnight and serving them the next day. We don’t recommend microwaving them, because the frosting will melt and lose it’s amazing texture. We also think these are delicious when they are partially frozen and cold. So yummy.

watch how to make another banana cookie favorite, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

These are a healthy twist on banana cookies, but they sure are tasty. They still have chocolate chips, but for a cookie, they are pretty darn healthy. Watch how simply they are to make, here:
Serves: 24

Frosted Banana Cookies Recipe

These Frosted Banana Cookies are my new favorite way to put my soft brown bananas to use. They are so easy to make and taste absolutely amazing. If you are in need of a quick and simple snack or dessert recipe, these are perfect.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Print

Ingredients

Cookies

  • 1 cup sugar
  • ½ cup butter
  • ½ cup shortening
  • 1 teaspoon vanilla
  • 3 bananas ripened and mashed
  • 2 eggs
  • ½ cup buttermilk
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 3¼ cups flour

Frosting

  • 2 Tablespoons butter melted
  • 2 bananas ripened and smashed
  • 3 cups powdered sugar (more or less depending on the consistency that you like)
  • 2 Tablespoons milk
  • 1 teaspoon vanilla

Instructions

Cookies

  • Heat oven to 350 degrees.
  • Cream sugar, butter, shortening, and vanilla until light and fluffy.
  • Add bananas and then mix in the eggs.
  • Blend in 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.
  • Bake for 9-10 minutes, until slightly golden.
  • Cool completely.

Frosting

  • Mix all ingredients together and spread over cooled cookies.

Notes

How to store these frosted banana cookies:
  • The best way to store them is putting them in the fridge.
  • We recommend placing them in an air tight storage container, and putting them in the fridge.
  • If you aren’t going to eat them for more than a week, we recommend freezing them. Again the best way to freeze them is placing them in an airtight storage container and putting them in the freezer.

Nutrition

Calories: 264 kcal · Carbohydrates: 42 g · Protein: 3 g · Fat: 10 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 27 mg · Sodium: 171 mg · Potassium: 122 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 193 IU · Vitamin C: 2 mg · Calcium: 15 mg · Iron: 1 mg

Equipment

  • Mixing Bowl (2)
  • beaters
  • Non-stick Cooking Spray
  • Cookie Sheet

Recipe Details

Course: Dessert
Cuisine: American

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  1. Jocelyn says:
    August 25, 2011
    We go through a lot of bananas in our house too. I freeze the brown ones for smoothies or banana treats later. These cookies look great and I love the frosting addition:-)
    Reply
  2. Naomi says:
    August 25, 2011
    I'm gonna try these out! I make banana bread once a week too (for my toddler).
    Reply
  3. Nancy says:
    August 25, 2011
    Those look really good!
    Reply
  4. Kay Bee says:
    September 14, 2011
    These were so good! Thanks for sharing this recipe. I think to make it a little easier next time, I will skip the icing, but add mini-chocolate chips. :)
    Reply
  5. AE says:
    February 26, 2012
    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!!
    Reply
  6. Heidi says:
    May 30, 2012
    YUM!! This is being featured today at {Junk in their Trunk}...thanks for sharing!!
    P.S. We adore you girls...your recipes are the best!! =)
    Reply
    • Six Sisters says:
      May 31, 2012
      Heidi!

      We love you guys! Thanks so much for featuring us!
      Reply
  7. Tara says:
    September 18, 2012
    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!
    Reply
  8. terri postlewate says:
    July 25, 2016
    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!
    Reply
  9. Tiffany says:
    February 4, 2021
    Making these to take up to my daughter at school. I iced them and plan to freeze them for travel. I was going to stack them after freezing, will the icing stick to the cookies as they thaw? Thinking about minimal dorm room fridge space. Help!
    Reply
    • Momma Cyd says:
      February 9, 2021
      I think the sticking would be minimal. Great that you are stacking them after freezing.
      Reply
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