Banana Bread Cookies Recipe

Name: Banana Bread Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup butter flavored shortening; 1 cup white sugar; 1 medium banana, peeled and mashed; 2 large eggs; 1 teaspoon vanilla extract; 0.33333334326744 cup confectioners' sugar; 3 tablespoons unsalted butter, softened; 1 tablespoon milk, or more as needed; 1 teaspoon vanilla extract

Cook Time: 10 minutes

Banana Cookies with Glaze

This simple and delicious recipe creates soft and flavorful banana cookies with a sweet glaze, perfect for any occasion.

Ingredients

For the Cookies:

2 cups all-purpose flour
1 teaspoon baking soda
teaspoon salt
1 cup butter-flavored shortening
1 cup white sugar
1 medium banana, peeled and mashed
2 large eggs
1 teaspoon vanilla extract

For the Glaze:

cup confectioners' sugar
3 tablespoons unsalted butter, softened
1 tablespoon milk, or more as needed

Directions

Step 1: Preheat the oven to 350F (175C) and line two baking sheets with parchment paper.

Step 2: In a medium bowl, combine the flour, baking soda, and salt. Set aside.

Step 3: Using an electric mixer, beat together the shortening and white sugar in a large bowl until smooth and fluffy.

Step 4: Add the mashed banana, eggs, and vanilla extract to the butter mixture and continue mixing until well combined.

Step 5: Gradually add the dry ingredients to the wet mixture and mix until just combined. The dough will be slightly sticky.

Step 6: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Bake the cookies in the preheated oven for 10 to 15 minutes, or until they are lightly browned. Be sure to switch the baking sheets between the top and bottom racks halfway through the baking time for even results.

Step 8: While the cookies are baking, prepare the glaze. In a medium bowl, beat together the confectioners' sugar, softened butter, milk, and vanilla extract until smooth and well combined. Add more milk if necessary to achieve a drizzling consistency.

Step 9: Once the cookies are done, remove them from the oven and transfer to wire racks to cool.

Step 10: Drizzle the glaze over the warm cookies. Let them cool for about 25 minutes before serving.

Nutrition Facts

Serving Size: 1 cookie (out of 36 servings)

Calories: 120
Total Fat: 7g (9% Daily Value)
Saturated Fat: 2g (11% Daily Value)
Cholesterol: 13mg (4% Daily Value)
Sodium: 78mg (3% Daily Value)
Total Carbohydrate: 13g (5% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 7g
Protein: 1g (2% Daily Value)
Calcium: 4mg (0% Daily Value)
Iron: 0mg (2% Daily Value)
Potassium: 24mg (1% Daily Value)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origin: Banana bread cookies combine two beloved desserts into one delightful treat. The origins of banana bread itself date back to the 1930s in the United States, though the concept of baking with bananas likely originated in the tropics, where bananas are abundant. During the Great Depression, baking soda and baking powder became popular alternatives to yeast, leading to the creation of banana bread recipes that are still enjoyed today. The banana bread cookie is a more recent invention, born from the desire to transform the dense, moist banana bread into a more portable, bite-sized cookie version. Combining the rich flavor of ripe bananas with the sweet, slightly spiced notes of banana bread, these cookies quickly gained popularity as a fun twist on a classic.

Regional Characteristics: While banana bread cookies are enjoyed worldwide, they hold particular significance in countries where bananas are a staple fruit, such as the United States, the Caribbean, and parts of South and Southeast Asia. In the U.S., banana bread is often associated with comfort food, particularly in southern kitchens, where its made in various regional variations, incorporating nuts, spices, or even chocolate chips. Banana bread cookies maintain this comforting nature while being more versatile and easy to share at events, schools, or family gatherings.

How Banana Bread Cookies Differ: At first glance, banana bread cookies might seem like simply smaller versions of banana bread. However, they differ significantly in texture and presentation. Traditional banana bread is dense and cake-like, typically served in thick slices. Banana bread cookies, on the other hand, are chewy and soft, with a lighter, more airy texture due to the smaller size and slightly altered ratio of ingredients. The cookies also tend to be more versatile in terms of add-ins, allowing for variations like nuts, chocolate chips, or a sweet glaze. In contrast, banana bread usually features a simple, straightforward banana flavor with minimal additions.

Where Banana Bread Cookies Are Served: Banana bread cookies are commonly found at casual gatherings such as family picnics, bake sales, or coffee shops. Their portability makes them ideal for lunchboxes or quick snacks. Additionally, these cookies can be served at parties, paired with a cup of coffee or tea, or even as a breakfast option for those who enjoy a light, sweet treat to start their day. While banana bread itself is often a comforting breakfast or dessert in homes, the cookies provide a more practical, bite-sized alternative that still offers the same satisfying flavors.

Interesting Facts: - Banana bread cookies have evolved into various regional interpretations, with different cultures adding unique spices or flavors. For example, in parts of the Caribbean, these cookies might include coconut or nutmeg, giving them a distinct local flavor.- These cookies are a great way to reduce food waste. Overripe bananas, which might otherwise be discarded, are perfect for baking because of their natural sweetness and moisture, making them ideal for cookie recipes.- Banana bread, and by extension banana bread cookies, became especially popular during the 1940s and 1950s when baking soda and baking powder were marketed heavily in the U.S. as time-saving ingredients. This helped make banana bread an easy go-to treat for busy families.- Some variations of banana bread cookies are made without added sugar, relying entirely on the sweetness of the bananas to flavor the dough. This makes the cookies a bit healthier, appealing to those who want a more natural sweet snack.

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FAQ about Banana Bread Cookies Recipe

Store the Banana Bread Cookies in an airtight container at room temperature for up to 3-4 days. If you want to extend their freshness, you can store them in the refrigerator for up to a week.

Yes, you can freeze Banana Bread Cookies! Allow them to cool completely, then place them in an airtight container or a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you're ready to eat them, let them thaw at room temperature.

Absolutely! The glaze is optional. Many people enjoy the cookies without it, as the cookies themselves are soft and flavorful. If you'd prefer not to use glaze, you can simply dust them with powdered sugar or serve them as is.

Yes, you can make several substitutions. For example, you can use half butter and half applesauce instead of shortening. If you prefer, you can substitute the white sugar with brown sugar, or use coconut sugar for a different flavor. Additionally, if you don’t have vanilla extract, you can try almond extract for a different taste. You can also skip the glaze or replace it with a cream cheese frosting.

If the dough is too sticky to handle, try refrigerating it for 30 minutes. Chilling the dough helps it firm up and makes it easier to scoop and shape. You can also lightly flour your hands or the spoon to prevent the dough from sticking.

Yes, you can adjust the size of the cookies. If you want larger cookies, use a tablespoon or more of dough per cookie. Be sure to adjust the baking time accordingly. Larger cookies may need a few extra minutes in the oven, while smaller cookies will bake more quickly.

While the recipe calls for ripe bananas, you can use any type of banana you have on hand. The riper the banana, the sweeter and more flavorful the cookies will be. If you're using less ripe bananas, you might need to add a little extra sugar to balance the taste.

Yes, you can add chocolate chips, nuts, or even dried fruit to the cookie dough. Adding about 1/2 to 3/4 cup of mix-ins will work well. Just fold them into the dough before scooping it onto the baking sheets. If you prefer, you can even drizzle melted chocolate over the top instead of using the glaze.

To make the cookies fluffier, you can try adding a teaspoon of baking powder in addition to the baking soda. You can also use a lighter hand when mixing the dough, as overmixing can lead to denser cookies.

Let the cookies cool on the baking sheet for a few minutes after removing them from the oven. This allows them to set and firm up a bit before transferring them to a wire rack. Use a spatula to gently lift the cookies off the sheet to avoid breaking them.

Comments

Susan

10/06/2025 01:52:54 PM

These cookies were terrific with some major tweaking so I can only give them a 4, but after adjustment they are a 6! I followed the suggestion of adding an extra banana and using the banana butter icing from this site, but the dough was way too thin for cookies so I added 1 c. of quick oats as well. I also used half white sugar and half brown sugar just because I like cookies with brown sugar. The end result was phenomenal. I actually only iced half of them because my family liked them plain as well. They taste like muffin tops!

DiamondGirl66

04/27/2014 10:37:00 AM

These were a hit. I had to use up bananas. I doubled the recipe and modified a little. When doubled:1 cup sugar and 1 cup brown sugar, 2 tsp cinnamon, 1 tsp nutmeg, 4 mashed bananas, 5 cups flour, 1tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, put parchment paper on baking sheets, used a gravy ladle and made large size cookies and before putting in oven I sprinkled cinnamon and sugar on top and then put in oven and then doesn't need glaze. My 9 year old daughter said never thought banana and cookies would go together

golitkoj

06/30/2008 09:30:04 AM

I used 1/2 Fleischmann's unsalted stick margarine and 1/2 shortening. I also used 1/2 white and 1/2 brown sugar .... My son has a milk allergy and I'm always looking for new recipes that I can add to his menu. This one worked out great!! I poured it in to a pan and baked for bars as someone had suggested. I then drizzled the icing and spread it using a basting brush. It definitely has a banana bread consistency, but that's a plus in this household!! I recommend this one as an alternative to banana bread when you need a change.

Tammy Lynn

07/18/2020 07:24:55 PM

I used margarine in place of shortening, 2 bananas instead of 1, and 2 tsp baking powder instead of 1 tsp soda. They turned out so good. Very much like a muffin in cookie form. We loved them and didn't even put icing on them. I will definitely double the bananas and use powder instead of soda when I make them again.

sades

04/26/2008 05:28:15 AM

These cookies were excellent. Very moist and cakelike - exactly as picture shows, so no surprise. Only changes were to use all butter because I prefer to use butter in baking. Also half white, half brown sugar becuase I only had enough for 1/2 cup of white. Used 2 bananas - perfect amount of banana taste. I found that not greasing the cookie sheets (although the recipe calls for it) resulted in puffier cookies that didn't spread with less burnt edges. Also I refigerated dough and cookie sheets as I do with all cookies in between batches and only baked for 8-9 minutes. No icing even needed, just simple dusting of powdered sugar was perfect. Overall, great recipe and will make again!

Jazzy Rose

01/13/2024 04:47:51 PM

I used unsalted butter instead of shortening, 3 bananas instead of 1, and no glaze. My children decorated them with sprinkles. 😉 Tasty!

SmartKale6418

06/06/2023 12:19:26 AM

very good but I made a few changes. instead of baking soda I put in baking powder and I boiled one cup of raisins for a few min. till they got plumped up then cooled them I also added a teaspoon of cinnamon and lastly 2 bananas instead of one. you must try my version you will like it also . :)

Michele

05/02/2017 07:30:44 PM

GREAT BASE RECIPE! I used a few of the recommendations by others: ADD 1C Quick Oats, Use 1/2C butter & 1/2C applesauce, instead of shortening, ADD 1tsp Cinnamon, 1/2C mini Choc chips, & 1/2C chopped walnuts. ADD 1 banana. I also used Banana Extract instead of Vanilla. I dont like to totally mash the bananas because leaving them a little chunky makes them more banana-y. NO NEED for frosting!! GREAT AS IS -TY!

Shayla Covey

11/17/2018 10:32:26 PM

I made these cookies for a church event and the men were almost fighting over them...lol. I did use 2 large, very ripe bananas and an extra 1/4 cp flour. I chilled the dough for several hours, since it is very sticky. Only had to bake 10 - 11 minutes. I did frost them lightly, which I liked,but my husband loves them plain. Great recipe!

Cathy G

06/11/2011 07:05:43 PM

I was looking for something different to use up 2 bananas and came across this recipe and boy am I glad I did. I read past reviews and decided to follow the suggestions of using half margarine/half regular shortening in place of the butter flavored and used half cup white sugar and 1/2 cup brown sugar. I also increased flour to 2 1/2 cups since I had added 2 bananas. I also added 1 tsp cinnamon and 1/2 tsp nutmeg. This recipe makes lots of totally addictive soft cookies that taste like banana bread and the glaze is not needed but since we enjoy spreading our banana bread with butter I did do the glaze which is more like a very spreadable icing. I think of glaze as something you can pour over warm items. Baked for 15 minutes and last batch stayed in 7 minutes longer (interrupted by a phone call LOL) and they still turned out moist and not burned.

Elena

11/10/2011 12:17:03 PM

i made this recipe low fat- so i used 1/2c greek yogurt instead of the shortning (dont need a full cup) and 2 bananas. I added also 1 teaspoon of baking powder in addition to make them more fluffy. They were SO fluffy- like a muffin top like someone said and low fat is always good! I made them jumbo so didnt have 36 cookies. So good to have one with my coffee for breakfast or for a snack. i will make the full fat ones when i have guests over, because im sure they are better :)

ChillyBeet4618

05/19/2025 11:32:40 PM

Absolutely delicious! I did add a half banana more.

Nicholas Robinson

03/29/2025 10:19:34 AM

Quick, delicious, and foolproof.

PlumDonut8588

03/11/2025 06:42:02 PM

Added ghiradelli dark choc chips and chopped pecans off our own trees to this. They wont last long

Visa victor

01/24/2025 11:24:36 PM

Butter flavored shortening, Yum‼️ Is it 1975 still 🤔

Susan Lee

01/17/2025 03:15:23 PM

I didn’t change a thing and it was perfect.

Nancy King

01/09/2025 04:21:08 AM

Everyone at home loved it ❤️

iaddari_sc

03/28/2023 07:25:02 PM

These are so good! I used 2 small bananas as that's what I had. I also used a bit less butter.. I didn't do the glaze, but put in a few vanilla flavored chipits. I think next time I'll just skip the chipits as they were really good on their own.

TimidYam8549

07/27/2022 03:20:20 AM

I used 1 cup of butter instead of shortening and in place of 1c. Sugar, I used 1/2 c. Sugar and 1/2 c. Coconut palm sugar.

Nicki

11/05/2020 03:36:19 PM

really good soft banana cookies, I made a cream cheese frosting for them, absolutely "yummy!

Cook Time: 50 minutes

Banana Bread Cookies Recipe