Soft Frosted Banana Nut Bread Cookies
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!
For the Cookies:
- 1/4 tsp salt
- 1 tsp baking soda
- 2 cups flour
- 3/4 cup butter flavored coconut oil use in solid form
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup mashed bananas about 2 very ripe bananas
- 3/4 cup chopped walnuts
For the Frosting:
- 1/2 cup butter
- 6 tbsp brown sugar
- 4 tbsp milk
- 3 1/4 cups powdered sugar
To make the cookies:
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.
To make the 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