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Banana Bread Cookies are a new recipe for me and I am in LOVE with them! I had a bunch of overly ripe bananas that needed to be used up quickly. I got ready to make my old standby…banana bread, but at the last-minute I decided to look for a new recipe that called for ripe bananas. I found this great Banana Bread Cookie recipe over at Red Apron Girl.
These Banana Bread Cookies are different from any cookie I have ever had…and I can tell you that they are addictive! Everyone in the family loved them and despite making a big batch…they didn't last long!
The cookies are frosted and I promise you…the frosting is a MUST for these cookies. It really brings all the flavors together! Do NOT skip the frosting! 😆
I just dropped my cookie dough onto my Airbake cookie sheet with a spoon. I used about a tablespoon of cookie dough for each cookie.
The cookies need to cook until they are lightly brown on top. I like my cookies really soft…so the first pan of cookies I took out too early. They hadn't browned yet and they ended up going in the trash because they were just to doughy inside. I learned to wait until they are browning on top before taking out of the oven! The good news is that these cookies are still very soft even with this extra cooking time!
I think it really helps to cool the cookies on a wire cookie rack. This allows air to circulate under the cookies as well as on the top. These racks fold up for easy storage and are dishwasher safe! Easy peasy!
My frosting came out a little lumpy and next time I make these I will use a wire whisk when stirring my frosting ingredients together. The lumps didn't detract from the taste though!
I would love to hear what you think of these cookies….have you ever had banana bread cookies before?
- 1 1/2 cups shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 4-5 ripe bananas peeled
- 1/2 teaspoon salt
- 2 teaspoon baking soda
- 4 cups flour
Cream together the shortening and the sugar in a large mixing bowl.
Add remaining cookie ingredients to the bowl and mix together.
Drop cookie dough by the tablespoon onto a baking sheet about 2 inches apart.
Bake for 11-13 minutes or until top of cookies is lightly browned.
Place on wire cookie rack to cool for several minutes before frosting.
In a medium sized pot, bring sugar, evaporated milk and butter to a boil.
Slowly add powdered sugar and stir constantly until the frosting reaches a consistency that you like. You may not need to add all the powdered sugar. You may want to use a wire whisk to stir this mixture to avoid any sugar lumps.
Put frosting onto the tops of the cookies and allow the frosting to set up before eating.
This recipe will make about 3-4 dozen cookies that are around 2 inches in diameter.
Adapted from The Red Apron