Name: Frosted Banana Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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; 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

Use your ripe bananas to make these delicious frosted banana cookies. They are extremely moist, tasty, and will satisfy that sweet craving perfectly.

Frosted banana cookies are the bestest soft and chewy banana cookies you’ll ever have! They are like little fluffy banana bread cookies.

Frosted Banana Cookies on a cooling rack

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.

Since, there are always ripe bananas to be used, make sure you take a look at our Banana Pudding Trifle recipe, No Bake Banana Cream Pie Cake recipe, and an all time favorite, Banana Crumb Muffins!

Ingredients Needed For This Frosted Banana Cookies Recipe:

Sugar
Butter
Shortening
Vanilla extract
Rippened bananas
Eggs
Buttermilk
Baking soda
Salt
Flour
Powdered sugar
Milk

How To Make This Frosted Banana Cookies Recipe:

Begin making these fluffy cookies by preheating the oven to 350 degrees.

Sugar, Butter and Shortening in a glass bowl

Then, in a medium mixing bowl, cream together then sugar, butter, shortening, and vanilla extract until everything is well combined and light and fluffy.

Adding mashed bananas to sugar and butter mixture

Once you have the right consistency, add in the mashed bananas and eggs and mix it all together.

Then, blend in the buttermilk with the dough mixture.

Adding dry ingredients to wet ingredients in glass bowl

When all that is done, add in the baking soda, salt, and flour, and then mix it all together, just until everything is combined.

WARNING: Do not over mix the cookie dough! This is necessary to keep the cookies soft.

Dropping Cookie batter on baking sheet using table spoons

This batter will be sticky, so drop the cookies onto a greased cookie sheet by tablespoons.

Then, bake the cookies for 9-10 minutes or until you see the sides start to slightly brown.

While the cookies are baking, it is time to make the frosting.

In another medium sized bowl, combine the melted butter, mashed bananas, powdered sugar, milk and vanilla extract.

Mix it all together until they are combined and form the frosting consistency you like. Add more powdered sugar if it’s too soupy, and more milk if it is too thick.

Putting frosting on Banana cookies with a spoon

Then, once the cookies are cooled, frost them and store them in an airtight container in the fridge!

To Make This Ripe Banana Recipe You Will Need:

Cookie sheet
Hand or stand mixer (THIS is a great hand mixer!)
Spatula
Spoon
Medium mixing bowl (2)

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Find More Fun Ways to Use Your Ripe Bananas:

Serves: 24

Frosted Banana Cookies Recipe

5 from 1 vote

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 Pin

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)
Hand or Stand Mixer
Non-stick Cooking Spray
Cookie Sheet
spatula

Recipe Details

Course: Dessert

Cuisine: American

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Questions & Reviews

Jocelyn says:

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:-)
Naomi says:

I'm gonna try these out! I make banana bread once a week too (for my toddler).
Nancy says:

Those look really good!
Kay Bee says:

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. :)
AE says:

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!!
Heidi says:

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!! =)
Six Sisters says:

Heidi!

We love you guys! Thanks so much for featuring us!
Tara says:

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!
terri postlewate says:

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!
Tiffany says:

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!
Momma Cyd says:

I think the sticking would be minimal. Great that you are stacking them after freezing.
Laura S says:

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!