Banana Cookies

What to do with over ripe bananas?  Noooo, not banana bread AGAIN!  Try something new like these delicious and moist banana cookies.  They are just as delicious un-frosted as they are frosted.

These little gems are a great snack for the kids and would be the perfect ending to their brown-bagged school lunch.

They also paired perfect with my morning cup of Joe!

More than likely you will already have all the ingredients on hand.

Do you ever freeze your over-ripe bananas in the freezer?  I think that is such a great idea.

Beat the butter and brown sugar together, then add in the wet ingredients.  Once incorporated reduce your mixer speed to low and add in the dry ingredients.

Beat until well mixed.

I used my cookie scooper.  You can find them pretty much anywhere these days.  The one I am using here holds 2 tablespoons worth of batter.  Just the perfect size for these delicious cookies.

Actually, they are like banana bread in cookie form.  Got to love it.

Bake the cookies for about 8-10 minutes in a pre-heated 350 degree oven.

While the cookies are baking make the frosting.  Now I thought I was going to be clever here and really amp up the banana flavor by using imitation banana extract instead of vanilla.

I was wrong.  I really didn’t like the strong flavor of the banana and think that the vanilla would pair much better.  So my apologies.  I don’t know what I was thinking….sigh!

Melt the butter, then add the brown sugar, vanilla and half and half.  Heat until it just comes to a boil.  Remove from heat.

Whisk in the powdered sugar.

It should be nice and smooth.  Now frost the cookies and enjoy the fruits of your labor.

I actually only frosted half of my cookies because I wasn’t which I liked best; frosted or un-frosted.  I ate both :) It was a tie, they were both delicious.

Banana Cookies
Makes approximately 2 dozen

3/4 cup Butter, at room temperature
3/4 cup firmly packed light brown sugar
2 medium (1 cup) ripe bananas, mashed
1 egg
1 tablespoon buttermilk
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

2 tablespoons butter
3 tablespoons firmly packed brown sugar
2 tablespoons half and half, heavy cream or whole milk
1 1/4 cups powdered sugar
1/2 teaspoon pure vanilla extract

Pre-heat oven to 350 degrees F.  Combine 3/4 cup of the butter and 3/4 cup brown sugar in a large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add mashed bananas, egg, buttermilk and 1/2 teaspoon vanilla; continue beating until well mixed.  Reduce speed to low; add flour, baking powder, baking soda, and salt.  Beat until well mixed.

Drop dough by rounded 2 tablespoons (I used my scooper), 2 inches apart, onto an ungreased cookie sheet.  Bake for 8 to 10 minutes or until edges are lightly browned.  Cool completely.

For the frosting:  Melt 2 tablespoons butter in a 1-quart saucepan over medium heat.  Add 3 tablespoons brown sugar and half and half.  Continue cooking, stirring occasionally, until mixture just comes to a boil.  Remove from heat.  Add powdered sugar and 1/2 teaspoon vanilla; beat until well mixed; frost cooled cookies.



  1. Banana cookies sound really good. I think I’d like the vanilla better than the big hit of banana. I think I’ll try these myself!

  2. Pam Knespel says:

    Thanks Missy!! Love this better than bread as easy to divide, throw in the freezer to throw in the lunches.

    Never thought of throwing the ripe banana in the freezer – I usually only end up with 1 last ripe banana & that’s not enough for bread, so thanks for this tip, so easy I can’t believe I never thought of it…..

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