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These Soft Frosted Banana Bread Cookies are delightful, truly. They taste a lot like a heavenly bite of banana bread with the addition of a smooth brown sugar frosting spread on top. They taste even better the second day, will make good use of any spotted bananas you have lying around and  just might qualify as my new favorite cookie. I have to admit to making the twice in the past week, I enjoy them so much.

Hope you love them!

Soft Frosted Banana Bread Cookies Jamie Cooks It Up!

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1. Preheat your oven to 350 degrees.
2. Cream 3/4 C butter flavored shortening and 3/4 C sugar together in your stand mixer or large mixing bowl. Add 1 egg, 1 tsp vanilla and beat it for an additional 2 minutes.

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3. Grab a couple of bananas. You’ll want to use bananas that have brown spots all over them. Brown spotted bananas are super ripe and very sweet.

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Peel the bananas and mash them. You’ll need 1 C total. Add them to the mixing bowl and beat to combine.

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4. Into a small mixing bowl combine 1/4 tsp salt, 1 tsp baking soda and 2 C flour.

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5. Add the dry ingredients to the mixing bowl and mix until combined. The dough will be sticky and slightly thick.

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6. Spray the inside of a kitchen scoop with cooking spray.

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Spray a large cookie sheet with cooking spray as well and scoop the dough out onto it.

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7. Bake for 8-9 minutes or until the cookies are golden brown along the bottoms. Remove them to a cooling rack and allow them to cool completely.

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8. Make the frosting while the cookies are baking. Place 1/2 C butter, 6 Tb brown sugar and 4 Tb milk into a medium-sized sauce pan. Melt them together on the stove top.

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9. Pour 3 1/4 C powdered sugar, 1/4 tsp vanilla and dash of salt  into the melted ingredients and whisk it well to combine. Let the frosting sit for about 10 minutes. It will continue to thicken as it cools down.

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10. Frost each cookie.

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Enjoy! These little cookies are even better the next day.

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Soft Frosted Banana Bread Cookies

Print
Serves: 36 cookies Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )

Ingredients

  • COOKIES:
  • 3/4 C butter flavored shortening
  • 3/4 C sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 C mashed bananas
  • 1/4 tsp salt
  • 1 tsp soda
  • 2 C flour
  • FROSTING:
  • 1/2 C butter
  • 6 Tb brown sugar
  • 4 Tb milk
  • 3 1/4 C powdered sugar

Instructions

1. Preheat your oven to 350 degrees.
2. Cream 3/4 C butter flavored shortening and 3/4 C sugar together in your stand mixer or large mixing bowl. Add 1 egg, 1 tsp vanilla and beat it for an additional 2 minutes.
3. Grab a couple of bananas. You'll want to use bananas that have brown spots all over them. Brown spotted bananas are super ripe and very sweet.
Peel the bananas and mash them. You'll need 1 C total. Add them to the mixing bowl and beat to combine.
4. Into a small mixing bowl combine 1/4 tsp salt, 1 tsp baking soda and 2 C flour.
5. Add the dry ingredients to the mixing bowl and mix until combined. The dough will be sticky and slightly thick.
6. Spray the inside of a kitchen scoop with cooking spray. Spray a large cookie sheet with cooking spray as well and scoop the dough out onto it.
7. Bake for 8-9 minutes or until the cookies are golden brown along the bottoms. Remove them to a cooling rack and allow them to cool completely.
8. Make the frosting while the cookies are baking. Place 1/2 C butter, 6 Tb brown sugar and 4 Tb milk into a medium-sized sauce pan. Melt them together on the stove top.
9. Pour 3 1/4 C powdered sugar, 1/4 tsp vanilla and dash of salt  into the melted ingredients and whisk it well to combine. Let the frosting sit for about 10 minutes. It will continue to thicken as it cools down.
10. Frost each cookie.
Enjoy! These little cookies are even better the next day.


Recipe from Jilly and Milly

About Jamie

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47 Comments

  1. I just made these cookies and they turned out flat as pancakes – not sure what went wrong. Frosting overpowers flavor of the cookie. Not one I’ll try again soon.

    1. I made the frosting with margarine and soy milk and it turned out great! I also found I only had about 2.5C powdered sugar left after I had everything else in the pan, so I removed about 2T of the margarine, and it was still amazing. And I had more than enough for the cookies (also amazing!), so we’ve been using the extra as a dip for apples and strawberries…I highly recommend trying it!

  2. I made these today and they are amazing!My granddaughters loved them I will be making these again.I highly recommend trying them

  3. Best cookie ever! I could eat the frosting with a spoon! I only used 3 cups of powdered sugar. I found it became more difficult to spread as it cooled, so I set the pan of frosting in a warm spot on top of my stove until I was finished frosting all the cookies.

  4. Just made these lovely cookies. I did tweak a bit…used half reg. shortening and half butter (didn’t have butter flavored shortening and wanted that butter flav). I also added PB & Choc. Chips. Absolutely delish! I didn’t frost them all as I thought they’d be too sweet, but they were actually perfect…the cake-like texture worked well with the frosting. I agree with what others commented in that they are very ‘muffin top-ish’ but are super yummy!

  5. Omg, these cookies are genius! I made them earlier this year and in looking at some of my recipes realized I never commented on how amazing they are. I used all butter and chilled the dough balls a couple hours before baking. I am super picky on my baked goods and these were excellent. I took a container to work and my fellow nurses loved them and my kids devoured the rest. The frosting is the perfect accompaniment. Kudos on a fabulous recipe!

    1. Hi there,
      I haven’t ever tried freezing them, but think it would work out. I’d suggest placing parchment paper between them if you plan to stack them at all so the frosting doesn’t seal the cookies to each other. Let me know if you try it and how it works out.
      Good luck!
      ~Jamie