These Banana Cookies are the perfect mix of sweet and cakey, finished with a swirl of vanilla frosting. A delightful fruity dessert everyone will love!
These Banana Cookies are soft, cake-like, and filled with cozy banana flavor in every bite. Made with ripe bananas for natural sweetness, the cookies bake up tender and moist, then get topped with a smooth, creamy vanilla frosting that takes them over the top. Perfect for dessert, potlucks, or an afternoon treat, they’re a delicious way to use up extra bananas and satisfy a sweet craving.
For more fun banana treats you have to check out my Banana Cream Pie, Heavenly Banana Bread, or Peanut Butter Banana Cookies.
Table of Contents
Why We Love Banana Cookies
- This Banana Cookies with Frosting recipe is a great way to use up overly ripe bananas.
- With bananas as the main ingredient, Banana Cookies offer a slightly healthier dessert option.
- These cookies make a great on-the-go snack or a quick, satisfying treat.
Recipe Ingredients
- Bananas: Overly ripe bananas add a sweet, rich flavor and moist texture.
- Vanilla: Adds a warm, sweet aroma.
- Butter: Provides a rich, creamy flavor and contributes to the soft, cakey texture of the cookies.
See the recipe card for full information on ingredients and quantities.
Variations
- Add-Ins: For a delightful burst of sweetness, add in chocolate chips. Incorporate chopped walnuts to introduce a satisfying crunch and a nutty flavor. Additionally, mixing in raisins or oats can provide extra texture and a touch of wholesome goodness.
- Frosting Options: If you don’t want to top these cookies with vanilla frosting, you can use cream cheese frosting instead. For a richer taste, consider chocolate frosting or even a peanut butter frosting.
How to Make Banana Cookies
For The Cookies
Step 1: Mash bananas with a fork until creamy and pour into a large mixing bowl.
Step 2: Add eggs, butter, shortening, and sugar, and mix until smooth. Then, add buttermilk.
Step 3: Add salt, baking soda, vanilla, and lemon juice.
Step 4: While stirring the batter, add flour one cup at a time until completely incorporated. It is a very “wet” cookie dough, so don’t think you need to add more flour; it’s ok the way it is.
Step 5: Bake at 350°F (175°C) on an ungreased cookie sheet for 10-12 minutes or until slightly golden brown. Let cool for 30 minutes before frosting.
For the Frosting
Step 1: Cream butter, vanilla, and salt in a medium-sized mixing bowl.
Step 2: Add 2-3 cups of confectioners’ sugar and mix.
Step 3: Slowly add milk 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 to the cookies).
Step 4: Frost cookies with a knife and sprinkle with chopped walnuts or nuts of choice.
Expert Tips
- Use Parchment Paper: Line your cookie sheet with parchment paper. This prevents the cookies from sticking and ensures even baking, making cleanup easier and keeping the cookies’ bottoms from over-browning.
- Achieve Uniform-Sized Cookies: For evenly sized cookies that bake uniformly, use a medium-sized cookie scoop (about 1.5 tablespoons). This tool speeds up the process and keeps your hands clean, ensuring perfect cookies every time.
FAQs
You can add spices like cinnamon, nutmeg, or allspice to enhance the flavor. Start with ½ teaspoon of your preferred spice and adjust according to taste for a warm, aromatic twist
Overly ripe bananas are recommended because they are sweeter and more flavorful, which enhances the taste and texture of the cookies. Fresh bananas may not provide the same rich banana flavor.
Storage Info
To STORE Banana Cookies, keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can FREEZE the cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container.
To REHEAT, thaw at room temperature, and if you prefer warm cookies, heat them in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5 minutes.
More Fruit Desserts to Try
Banana Cookies Recipe
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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 extract
- 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 a fork until creamy and pour into a large mixing bowl.
- Add eggs, butter, shortening, and sugar, and mix until smooth. Then, add buttermilk.
- Add salt, baking soda, vanilla, and lemon juice.
- While stirring the batter, add flour one cup at a time until completely incorporated. It is a very "wet" cookie dough, so don't think you need to add more flour; it's ok the way it is.
- Bake at 350°F (175°C) 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 a medium-sized mixing bowl.
- Add 2-3 cups of confectioners' sugar and mix.
- Slowly add milk 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 a knife and sprinkle with chopped walnuts or nuts of choice.
Such a great way to use ripe bananas, they came out perfect.