With three little kids who love bananas I usually don’t have a lot of bananas that make it to the over ripe stage but when I do I admit I use them for these cookies instead of healthy smoothies or somewhat healthier banana bread. I am guilty guilty guilty! Because these cookies are that amazing!
We know…banana cookies? Let me tell you–these are AMAZING! They are a little bit like banana bread but with more sweetness (they are a cookie–need I say any more?!) One of our roommates in college introduced us to these cookies and as hesitant as I was…it was instant love!!
I have since made them over and over and over again and have in turn introduced the goodness of these cookies to many friends.
I took some of these cookies to one of my dear friends and her husband loved them so much he offered to pay me for 30 dollars worth of cookies because that was the amount of cash he had in his wallet. Does that help convince you of how amazing these are?!!!
This picture (above) just makes me laugh so I had to share. My boys are often my audience when I am taking pictures and they see me take a bite of something or break something in half etc. Well, I turned to take some pictures of the cookies and when I turned back around the cookies left on the cooling rack all had bites out of them. They were “helping” stage the cookies. Monkey see, Monkey do right?
Needless to say we love this fun and different way to use up some of those ripe bananas.
**Note** Thanks to one of our readers, we have learned that this recipe does not work well with butter or margarine as the “shortening.” It is best to stick with crisco on this one, unless you want Banana Bread Pancakes. 🙂
- ¾ cup shortening
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla
- 2 ripe bananas
- ¼ tsp salt
- 1 tsp baking soda
- 2 cups flour
- 3 tbsp brown sugar
- 2 tbsp evaporated milk
- 4 tbsp butter
- 2 cups powder sugar
- Cream together shortening and sugar. Add remaining ingredients and mix together.
- Bake at 350 for 11-12 minutes.
- Let cool for 3-5 minutes and then frost
- Bring to boil sugar, evaporated milk and butter. Slowly add powder sugar until consistency you like (I usually do about 1½ cups)