Frosted Banana Bread Cookies

posted in: Desserts | 17

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. 🙂

5.0 from 4 reviews
Frosted Banana Bread Cookies
Prep time
Cook time
Total time
Serves: 24
  • ¾ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 ripe bananas
  • ¼ tsp salt
  • 1 tsp baking soda
  • 2 cups flour
  • Frosting:
  • 3 tbsp brown sugar
  • 2 tbsp evaporated milk
  • 4 tbsp butter
  • 2 cups powder sugar
  1. Cream together shortening and sugar. Add remaining ingredients and mix together.
  2. Bake at 350 for 11-12 minutes.
  3. Let cool for 3-5 minutes and then frost
  4. Frosting:
  5. Bring to boil sugar, evaporated milk and butter. Slowly add powder sugar until consistency you like (I usually do about 1½ cups)


17 Responses

  1. So easy! I have picky eaters and everybody loved this cookie. It was light and delicious!

    • Awesome!!!! We are so glad it was approved by even the picky eaters!!! They can be sooo hard to please! 🙂

  2. Brittany Iverson

    I tried to make these today and doubled the batch. My cookies spread out super thin–almost like pancakes 🙁 The flavor was great, but I’m not sure what happened–any thoughts?

    • Well it could either be elevation or the type of shortening you used. I don’t think the doubling of the batch would do it though. I’ll send you an email to get more info…

  3. Sorry, new baker here .. I always get confused about “shortening” can I use real butter or do I need to purchase something different? Sorry to ask!

    • Welcome and we are so glad you asked! Actually, we just found out from another viewer that butter or margarine cannot be used with this recipe…well they can and will still taste great but will banana bread pancakes. 🙂 The best shortening to use in this recipe is good ol Crisco. 🙂 It is usually just by trial and error that you learn which recipes you can swap “shortenings” and which ones you cannot! Good luck and let us know how you like them!

  4. Kayla Clark

    I made these cookies tonight and I use 1/2 cup regular butter and they turned out perfect! So delicious. I hope my baby loves them too 🙂

    • Thank you for letting us know!! That is great that butter worked!! (I love butter and always have it on hand!) Good luck with the baby–even though I have a feeling you won’t need it. 🙂

  5. Is there an alternate for the evaporated milk? Could you use regular milk? I have all the other ingredients on hand (which is rare) thanks

    • I have done it with regular milk, the taste is fine but the texture and consistency is a little different. It still works though. Let us know how it turns out!

  6. Just made these and they are really good. I love texture of the cookie…kind of cakey and soft! I don’t like hard cookies..these are great! The frosting is a must for these! Thanks!

    • That is exactly why I love these cookies too!! They really are like a bite size cake. We are so glad you loved them.

  7. I just made these and I used the recipe to the tee. Mine looked like they were going to keep their shape but once in the oven they spread thin. The flavor is so good. I don’t know what I can do to keep them thick, any suggestions ?

    • I would maybe try putting the dough in the fridge for an hour or so before you bake them. And maybe double check your oven temperature? Sometimes if it is a little off either way that can effect them.

  8. I’m fixing to make these, I’m guessing they are a drop cookie since the recipe doesn’t say.

    • I just use a small cookie scoop but you can definitely do them as a drop cookie. Hope you enjoy! Let us know how you like them.

  9. I just made the base cookie with a little cinnamon and nutmeg added (the way I make my banana bread). They’re very tasty as is, although I plan on frosting them with dulce de leche once they cool. For those who wonder why using butter results in pancakes, it’s because butter has a higher water content than shortening. If you must use butter, you might want to try leaving out the egg.