Banana Cake Cookies Recipe -
Banana Cake Cookies Recipe
  • READY IN 15 mins

Banana Cake Cookies

Recipe by  

"I won a local "banana" recipe contest with this cookie."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.
  3. Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.
  4. Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.
  5. To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2004

These cookies were excellent--really soft and moist! I made a few changes though: I used margarine instead of the shortening, cinnamon in lieu of the cloves, and 1 cup semi-sweet chocolate chips in place of the nuts. I didn't do the icing either (I don't think they need it!). I made these yesterday, and they're almost all gone!! I will definietly make thse again when I have "leftover" bananas. Thanks Robin!

Most Helpful Critical Review
Mar 28, 2011

These were good the first day, but by the second day, the icing was melting into the cookies and they were becoming a mushy mess. They do have a good banana flavor and are definitely a cakey cookie, but probably won't be making this one again.

Nov 17, 2008

These are very yummy cookies!! I knew they would be soft from the name obviously but I do wish I could find a crunchier banana cookie. Anyway, I did accidentally add an extra banana to this recipe and then read reviews to see most people did this and was relieved! Also, I added a tbs of banana extract and some allspice for good measure. Very good strong flavor and nice texture. I am absolutely amazed when I read anyone got flat cookies, they puffed up for me almost immediately and didnt spread too much so I had quite a few on my cookie sheet, which i used parchment paper on. Great recipe, and by the way I didnt even bother with any icing. May be a nice extra but I didn't even feel they needed anything else. Might try for fun sometime though! :) UPDATE: I mailed this to my husband in Iraq and took him 2 weeks to get them and he is obsessed with them and cant wait for me to send more. Just wanted to pass that along, be sure and vacuum seal them but that they keep well! Thanks again!

Jan 02, 2004

These are like cookie-shaped banana cakes - yummy! I drizzled the icing on instead of dunking them, and used only 2 cups of icing sugar, reducing the other icing ingredients accordingly.... found this was still too much icing, so if you're really concerned about wasting your icing sugar, try cutting back even more than I did. Light and healthy!

Mar 18, 2012

I don't like overripe bananas, so this recipe is a perfect way to use them. Makes delicious cookies!

Aug 28, 2004

This is a very quick cookie to make! My kids devoured them! I put the icing in a Ziploc bag and the end off to drizzle over the top-I am going to use this recipe for when it is my son's turn to bring a treat to preschool and write each childs name on the cookie with the icing! =-) Thanks for a great recipe!

Aug 08, 2008

Banana "Cake" Cookies, indeed! Very moist. I used whole wheat flour and Splenda brown sugar. And following a few suggestions I substituted butter for shortening and cinnamon for clove. I used 1/3 of the icing recipe and it was enough. Taste so much like banana bread! This is a keeper!

Jan 02, 2004

Next time I would double the amount of nuts. I will make these again. They were very moist. I think I would like to "fiddle" with the icing a little bit. I shared some with friends and they liked them more than I did.


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  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 47 g
  • 15%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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