Delicious Banana Bread Cookies with Sweet Glaze

You ever notice how, in the middle of whipping up a batch of cookies, you somehow end up with more flour on the counter than in the bowl? I’m convinced my kitchen is a flour vortex, sucking it right out of the bag. If you love baking, you might also want to try these Delicious Byron Bay Chocolate Chip Cookies Recipe for another treat.

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There’s a stick of butter sitting out, looking more like a science experiment than an ingredient. I always start with the urge to create something simple—like this Banana Bread Cookies Recipe—but somehow, it turns into a lighthearted disaster with mashed banana making a guest appearance on my shirt. Anyway, banana bread cookies hit that sweet spot of comforting treats with just enough chaos sprinkled in.

How to Make Banana Bread Cookies

Dry Ingredients

2 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt. You’re working with a basic dry mix here. Combine these in a bowl and give it a whisk or a good stir.

Make sure you sift the flour if you want to avoid clumping. No one likes a surprise lump of flour when they bite into a cookie.

Tips for Perfect Banana Bread Cookies

Extreme close-up of the texture of banana bread cookies highlighting softness. — Explore the delectable texture of banana bread cookies up close.

1. Use fully ripe bananas. The browner, the better. Sweetness comes from those speckles.

2. Don’t skimp on the resting time after baking. If you dive in too fast, you’ll miss the magic of that icing melding with the warm cookie.

3. Experiment with mix-ins. Sometimes, I toss in chopped nuts or chocolate chips. For those looking for a balanced start to the day, consider pairing these with Healthy Granola & Yogurt Bowls for a Balanced Breakfast.

4. When selecting your base, you may want to research Flour Substitutes for Baking: Nutrients, Health Benefits, and More – WebMD to see which options work best for your dietary needs.

Storing and Freezing Banana Bread Cookies

Got leftovers? First, let them cool completely. Then, stash those cookies in an airtight container at room temperature, where they’ll stay fresh for about a week.

If you have a few that just can’t be eaten in time, freeze them. Wrap them well, and they’ll last up to three months.

Variations on Banana Bread Cookies

Variations are where you can really make these cookies your own. You could add oats for texture or toss in chocolate chips. If you’re feeling adventurous, maybe a pinch of cinnamon or nutmeg for that extra warmth?

Banana Bread Cookies

These soft and chewy banana bread cookies are drizzled with a sweet glaze. They taste just like homemade banana bread!

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Prep Time 15

Cook Time 15

Total Time 30

Servings 24 servings

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
0.33 cup confectioners' sugar
3 tablespoons unsalted butter softened
1 tablespoon milk or more as needed
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Combine flour, baking soda, and salt in a bowl.
Beat shortening and white sugar in a bowl with an electric mixer until smooth. Beat in banana, eggs, and vanilla. Add dry ingredients and mix until combined; batter will be sticky. Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven, switching racks halfway through, until lightly browned, 10 to 15 minutes.
While the cookies are baking, make the glaze: Beat confectioners' sugar, butter, milk, and vanilla in a medium bowl until well combined. Add more milk as needed to attain a drizzling consistency.
Remove cookies from the oven and transfer to wire racks. Drizzle glaze over warm cookies, then let cool for 25 minutes before serving.