Iced Banana Cookies

iced banana cookies

This week, and probably the next one or two after, there will be no theme on the blog. There will be blogs though, and the recipes will be delicious, promise!

banana soft batch cookies, before baking

Matt and I are redoing our apartment, so things have been a bit scattered and messy. I can’t always get to the kitchen, and I don’t always have time to cook anything, much less organize a themed week. So basically I’ve been cooking and baking willy-nilly, just using up what’s in the fridge and pantry.

soft batch banana cookies

And today we are having some insanely delicious soft-batch cookies that are perfect for using up bananas that are past their peeling and eating prime. So, did I mention these are soft-batch cookies? Oh yeah. They’re like little cakes dripping with sweet glazey icing (is glazey a word? It is now). Amazing and awesome and perfectly sweet. I hope y’all enjoy these, because I think you should make them as soon as you find a blackening banana on your counter.

Iced Banana Cookies

In the meantime – “The Blacklist” is back!!! Woohoo! It was a long, dry Winter Olympics month….

Iced banana cookies

{One year ago: Spaghetti Squash and Black Bean Tacos, Spinach Artichoke Paninis, Guinness Beef Stew, BLT Turkey Club Burgers, White Chocolate Mousse}

Source: slightly adapted from Soda Pop Avenue

½ cup butter, softened
2 ½ cups flour, divided
1 cup granulated sugar
2 large eggs
¼ tsp baking soda
1 tsp baking powder
½ tsp cinnamon
¼ teaspoon nutmeg
1/8 tsp cloves
1 tsp vanilla extract
4 ripe bananas, mashed

3 tbsp butter, softened
2 ¼ cups powdered sugar, divided
3 tbsp milk, divided
1 tsp vanilla

Preheat oven to 375 degrees. Line a baking sheet with a silpat or parchment paper.
Beat the butter with an electric mixer for 30 seconds. Add 1 cup flour, sugar, eggs, baking soda, baking powder, cinnamon, nutmeg, cloves and vanilla to the butter. Mix well. Mix in the remaining 1 ½ cups flour. Add mashed bananas to the mixture. Mix well.
Place spoonfuls of the mixture on prepared baking sheet. Bake for 9 minutes.
Meanwhile, make the glaze. Beat the butter until it is fluffy. Add 1 ¼ cups powdered sugar and mix well. Add 2 tbs milk and 1 tsp vanilla and mix well. Now add 1 cup powdered sugar and mix well. Add the remaining 1 tbsp milk and mix well.
When the cookies are done, remove from the oven. Let cool about 3 minutes on the baking sheet, then transfer them to a cooling rack. Drizzle the glaze liberally onto each cookie. Store in an airtight container, if you have any left!

9 responses to “Iced Banana Cookies

  1. So pretty with the dripping icing!

  2. What a wonderful way to use ripe bananas other than banana bread. My husband will thank your for these banana cookies! Me too!

    • Texan New Yorker

      Thank you! I agree, as much as I love banana bread, it’s nice to have *something* else to make when the bananas go black.

  3. mmmmm it’s like banana bread but better!

  4. Julie,
    I do happen to have a blackening banana on my counter. Only one, though 🙁 so I’ll toss it into the freezer to await from friends. These cookies look yummy.
    Good luck with the apartment!

  5. Pingback: Banana Chocolate Whoopie Pies | The Texan New Yorker

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