These cookies helped me win my husband over. He doesn't request baked goods often but when he does, he always asks for banana cookies. My mom brought them over while visiting when we were still living in South Bend and he's been hooked ever since. I'm totally okay with it - because they're my favorite cookie, too.
This recipe is foolproof. I've made it dozens of times and the cookies always turn out perfectly. They're super soft, super easy and super addictive. I think the banana that you include in the frosting is what makes these cookies a winner. I've used the same glaze on banana bread and chocolate cakes and it just makes everything taste amazing. It's also delicious eaten by the spoonful - not that I'm speaking from experience …
Any time I take these into the office or to a party, people immediately ask for the recipe. These cookies are a crowd pleaser and I think it's because they're so different than old standbys like chocolate chip and sugar cookies. They're delightfully different.
These cookies freeze beautifully, which means we often have some stashed away for emergencies (AKA Mondays). It's a trick I learned from my mom, who always keeps a batch in her freezer to have handy when she's hosting company or heading to a party.
But, be warned. Even if you freeze a batch of these cookies, they'll quickly go missing.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup butter, softened to room temperature
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 2 medium bananas, mashed (the browner, the better)
- 2 cups powdered sugar for frosting, sifted
- 1/4 cup additional mashed banana for frosting
- 2 tablespoons additional butter for frosting, softened to room temperature
- 1/2 teaspoon vanilla for frosting
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, stir together flour, baking powder, cinnamon, baking soda, salt and ground cloves until combined. Set aside.
- In a large bowl, use a mixer on medium speed to beat 1/2 cup butter for 30 seconds. Add sugar and continue beating until fluffy. Add eggs and vanilla, beating until combined.
- Alternate adding half of the dry ingredients and half of the banana mixture. Beat until combined.
- Drop teaspoons of batter onto greased cookie sheets, making sure to space cookies about two inches apart. Bake for 10 to 12 minutes, until golden brown.
- While cookies cool, use a mixer to combine final four ingredients -- powdered sugar, banana, butter and vanilla. Beat until smooth.
- Once cookies are completely cooled, spread a thin layer of frosting over each one.
