Banana Cookies

Perfectly sweet bananas are the staple in these light and cakey banana cookies, topped with a delectable vanilla frosting. They’re the ultimate fruity dessert.

Banana Bread isn’t the only way to use overly ripe bananas! In fact, these cookies are probably my favorite banana recipe. If you like this version, try Banana Cookies with Chocolate Hazelnut Frosting!

Banana cookies topped with nuts on a plate

Use Those Ripe Bananas!

I usually tend to stay away from chocolate recipes (except for brownies) because I prefer lighter or fruitier treats (I know… I must be crazy). For that reason, this recipe has always been one of my favorites.

These banana cookies are soft, airy, and packed full of that sweet banana flavor you’d get from banana bread, plus they’re topped with a light vanilla frosting. Delicious, right?!

Now you’ll never have to wonder what to do with browning bananas or how you’ll keep these cookies from going bad, because they’re even better right out of the freezer!

How to make banana cookies using a sheet pan

How to Make Banana Cookies

BANANAS. Mash bananas with fork until creamy and pour into large mixing bowl.

DOUGH. Add eggs, butter, shortening and sugar and mix until smooth. Then add buttermilk. Add salt, baking soda and vanilla and lemon juice. While stirring batter, add flour one cup at a time until completely incorporated.

*Note: It is a very “wet” dough, so don’t think you need to add more flour, it’s ok the way it is.

BAKE. Bake at 350 degrees on an ungreased cookie sheet for 10-12 minutes or until slightly golden brown. Let cool for 30 minutes before frosting.

FROSTING. Cream butter, vanilla and salt in medium size mixing bowl. Add 2-3 cups of confectioners sugar and mix. Slowly add mix one teaspoon at a time until you get the desired consistency.

*Note: it should not be runny or thick, somewhere in between so it will hold on the cookies.

FROST + TOP. Frost cookies with knife and sprinkle with chopped walnuts or nuts of choice.

Banana cookie with frosting on top

Switching it Up + Storing

Here are some variation ideas:

  • Swap an equal amount of butter for the shortening.
  • Add in chocolate chips.
  • Add in chopped walnuts.
  • Add in peanut butter.
  • If you don’t want to top these cookies with vanilla frosting, you can use cream cheese frosting instead.

Keep cookies STORED in an airtight container at room temperature for up to a week.

You can FREEZE baked banana cookies (with OR without frosting) for 3-4 weeks. Just let them cool completely and then place them in an airtight freezer safe bag/container.

Frosted banana cookies with nuts on a plate

For more fruit desserts, try:

 

Banana Cookies Recipe

Perfectly sweet bananas are the staple in these light and cakey banana cookies, topped with a delectable vanilla frosting. They're the ultimate fruity dessert.
5 from 4 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 10 mins
Cook Time: 10 mins
Cool Time: 30 mins
Total Time: 50 mins
Servings: 12 cookies
Calories: 456kcal
Print Recipe

Ingredients

Banana Cookies
  • 2 large overly ripe bananas
  • 2 eggs
  • 3 cup flour
  • 1 cup granulated sugar
  • 1/2 cup crisco shortening - (I used butter flavoring)
  • 1/2 cup butter
  • 1/2 cup buttermilk
  • 1/2 tsp lemon juice
  • 1 tsp vanilla
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
Vanilla Frosting
  • 1/4 stick butter
  • 1 tsp vanilla
  • pinch salt
  • 3 tsp milk
  • 2-3 cup powdered sugar

Instructions

For the Cookies
  • Mash bananas with fork until creamy and pour into large mixing bowl.
  • Add eggs, butter, shortening and sugar and mix until smooth. Then add buttermilk.
  • Add salt, baking soda and vanilla and lemon juice.
  • While stirring batter, add flour one cup at a time until completely incorporated. It is a very "wet" dough, so don't think you need to add more flour, it's ok the way it is.
  • Bake at 350 degrees on an ungreased cookie sheet for 10-12 minutes or until slightly golden brown. Let cool for 30 minutes before frosting.
For the Frosting
  • Cream butter, vanilla and salt in medium size mixing bowl.
  • Add 2-3 cups of confectioners sugar and mix.
  • Slowly add mix one teaspoon at a time until you get the desired consistency (it should not be runny or thick, somewhere in between so it will hold on the cookies).
  • Frost cookies with knife and sprinkle with chopped walnuts or nuts of choice.

Nutrition

Serving: 12g | Calories: 456kcal | Carbohydrates: 66g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 362mg | Potassium: 138mg | Fiber: 1g | Sugar: 40g | Vitamin A: 366IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg

Like this Recipe?

Pin it now!

Pin It Now0Pin It Now0

Want more inspiration?

More Recipes You'll Love

Chewy Pumpkin Chocolate Chip Cookies

Total Time: 1 hour 18 minutes
5 from 4 votes

Oatmeal Cookies

Total Time: 22 minutes
5 from 2 votes

Pumpkin Spice Monster Cookies

Total Time: 15 minutes
5 from 3 votes

Bakery Style Chocolate Chip Cookies

Total Time: 3 hours 27 minutes
5 from 24 votes

Peanut Butter Banana Cookies

Total Time: 15 minutes
5 from 3 votes

Cookie Cake

Total Time: 27 minutes
5 from 1 vote

About the Author

LifeMadeSimpleTeam

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. Finally got around to making these–they were delish! Thanks for the recipe! I was just surprised how spongey the cookies were. Without the frosting my husband thought they tasted like/had a very similar consistency to banana bread. Did your cookies have this same texture? Thanks again for the recipe, though!

  2. Yeah, they do have a bready/cake-like texture to them… kind of different in the way of cookies, but good πŸ™‚ Glad you tried them!

  3. These are so unusual… I love the idea of a banana cookie. Thanks for sharing them on foodie friday. See you next week.

  4. Unusual indeed πŸ™‚ I’m not exactly sure where my mother got the recipe from, but it is another great way to use overripe bananas. Thanks again Diane for checking this recipe out, I hope you’ll give it a try!

  5. Can’t wait to give these a try! Saw you on Creative Me link party. Pinning for future baking. πŸ™‚

  6. These look SO GOOD!!! I’ve been wanting to make some banana cookies, I’ve never made them before! They sound delicious!!!

  7. OMG! I HAVE to make these! I love bananas and never thought to make something other than banana bread!

  8. I’ve never even heard of these kind of cookies. Thanks for sharing at my par-tay!

    Warmly, Michelle

  9. Mysteries never cease. These cookies have been out families favorite for 35+years. We call them “Banana Jumbos”. Only Ingredient in yours that I don’t have in mind is lemon juice and I chill batter in refrigerator for 1/2 hour prior to baking and in between baking, otherwise all the same. I got my recipe from a dear friend. I’ve shared it with friends since, as they love it. And to those reading, it is a cake like cookie and taste very similar to banana cake and delicious!

  10. These look amazing! I have 3 overripe bananas (and a new neighbor) that would be perfect! Would it be possible to omit the crisco? Just use more butter, maybe?

    1. Butter would be just fine, the cookies might be more flat and less puffy… I’m not sure how the texture will be… but let me know if you do end up using butter! I’d love to hear about the results πŸ™‚

    2. They turned out great! Mine are kinda lumpy looking, not as beautiful and yours πŸ™‚ But I ended up just leaving out the crisco and not adding extra butter. I did add a tsp of baking powder so they would be more puffy. These cookies are so yummy! Thanks so much for sharing, I will be making these again soon!

  11. 5 stars
    These cookies were so good and soft, the kids decorated the tops of them with me! They were so fun to make with the kiddos!!