These soft banana bread cookies just like like homemade banana bread, and have a delicious brown sugar frosting on top. Great way to use up your ripe bananas!
Welcome to this month’s Food Fight! Fantastical Food Fight is a group of bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional recipe from a cookbook, a blog, or the blogger’s own creation. Previously, I made this tasty Shrimp Alfredo Pizza, these yummy Strawberry Shortcake Scones and delicious Homemade Carrot Cupcakes and this month the theme is Bananas!
I love bananas so this was going to easy, but difficult at the same time. There are so many recipes that feature bananas, and all of them sound wonderfully yummy. I have several banana recipes on the blog that are in regular rotation in our house. I finally decided to make banana bread cookies. I mean banana bread in cookie form!!! BUT, I wanted to bring them to the next level, and what better way to do that than with FROSTING. Let’s get on with this recipe and when you are through drooling over the cookies, check out the other blogger’s creations at the end of this post.
The cookie dough for these soft frosted banana nut bread cookies is super easy to prepare, as is the frosting. While the cookies are baking in the oven, it’s the perfect time to make the frosting since it will need to cool before you can use it. The cookies are delicious on their own, but when you add the brown sugar frosting they become heavenly. Down-right addicting, if I might say so!
[click_to_tweet tweet=”Bake up a batch of these soft banana bread cookies with a brown sugar frosting! #cookies #bananas #bananabread #baking #fantasticalfoodfight” quote=”Banana bread in cookie form with a delicious brown sugar frosting – perfect snack!”]
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- ¼ tsp salt
- 1 tsp baking soda
- 2 cups flour
- ¾ cup butter flavored coconut oil (use in solid form)
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup mashed bananas (about 2 very ripe bananas)
- ¾ cup chopped walnuts
- ½ cup butter
- 6 tbsp brown sugar
- 4 tbsp milk
- 3¼ cups powdered sugar
- Preheat your oven to 350 degrees. Spray cookie sheets with non-stick spray.
- Into a small mixing bowl whisk together the salt, and flour.
- In a large bowl (use a stand mixer or electric hand mixer), cream sugar and coconut oil together. Then add the egg and vanilla; beat for two minutes, till light and fluffy.
- Add the 1 cup of mashed bananas to mixing bowl and beat to combine.
- A little at a time, add the dry ingredients to the mixing bowl and mix until combined. The cookie dough will be sticky and slightly thick. This is normal.
- By hand, fold in the chopped walnuts.
- To make the cookie dough easier to scoop onto the baking sheet, spray the inside of a kitchen scoop with cooking spray. Using a cookie scoop, place cookie dough onto baking sheets, leaving space between each cookie. If you do not have a cookie scoop, use a rounded tablespoon.
- Bake the cookies for 8-9 minutes or until the cookies are golden brown along the bottoms. Remove to a cooling rack and allow them to cool completely before frosting.
- Make the frosting while the cookies are baking.
- Place the butter, brown sugar, and milk into a medium-sized sauce pan. Over medium heat, melt them together on the stove top, stirring to combine.
- Add in the powdered sugar, vanilla and a dash of salt into the melted butter/brown sugar mixture. Whisk it well to combine. Turn off the heat and let the frosting sit for about 10 - 15 minutes to cool. It will continue to thicken as it cools down.
- Frost each cookie and enjoy! The cookies can be stored at room temperature, and truly are even better the next day.
- Recipe slightly adapted from Jamie Cooks It Up