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.
Servings: 12 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
- 1/4 stick butter
- 1 tsp vanilla
- pinch salt
- 3 tsp milk
- 2-3 cup powdered sugar
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.
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