Frosted banana cookies are the bestest soft and chewy banana cookies you’ll ever have! They are like little fluffy banana bread cookies.
These cookies have quickly become a favorite family dessert. Plus, it is a fun and new way to use up those ripe bananas that no one is going to touch.
I always tend to buy too many bananas, like every week. You’d think I would learn, but now with this recipe, I don’t know that I’ll stop any time soon. Haha.
Recipe Ingredient Notes
To make Frosted Banana Cookies, you will need the following ingredients:
- Sugar
- Butter
- Shortening
- Vanilla extract
- Rippened bananas
- Eggs
- Buttermilk
- Baking soda
- Salt
- Flour
- Powdered sugar
- Milk
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Frosted Banana Cookies
Cookies
- Heat oven to 350 ℉.
- 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.
WARNING: Do not over mix the cookie dough! This is necessary to keep the cookies soft.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Frosted Banana Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Spring Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Grasshopper Sandwich Cookies
- Cherry Danish Cookies
- Banana Cream Pudding Cookies
- Funfetti Cake Batter Cookies
Frosted Banana Cookies
Ingredients
Cookies
- 1 cup sugar
- ½ cup butter
- ½ cup shortening
- 1 teaspoon vanilla
- 3 bananas, ripened and mashed
- 2 eggs
- ½ cup buttermilk
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 3 ¼ 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 ℉.
- 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
Nutrition
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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:-)
I’m gonna try these out! I make banana bread once a week too (for my toddler).
Those look really good!
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. 🙂
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!!
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!! =)
Heidi!
We love you guys! Thanks so much for featuring us!
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!
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!
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!
I think the sticking would be minimal. Great that you are stacking them after freezing.
These cookies were amazing! I had to alter a little b/c my kiddo can’t have gluten or dairy, but they still came out so good. Definitely a favorite!