Frosted Banana Cookies


Do you often find yourself with overripe bananas sitting on the counter? It happens all the time at our house..... so I love recipes to use them up! These soft cake-like cookies taste like moist banana bread, then they are frosted with the BEST frosting ever. It's a salted caramel frosting that is almost too good to be true. It's one of those frostings that I sample over and over just to make sure it's really as good as I think it is, and then I'm so full on frosting that I don't need lunch. Oops.


 

Frosted Banana Cookies

Makes 2 dozen


3/4 cup butter, softened

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

2 medium ripe bananas, mashed

2 cups gluten free 1:1 flour (I used Bob's Red Mill)

1/2 teaspoon baking soda

1/2 teaspoon salt


Salted Caramel Frosting:

1/4 cup butter

1/2 cup brown sugar

1/3 cup heavy cream

1/2 teaspoon salt

2 cups powdered sugar


Preheat oven to 350°F. Line a baking sheet with parchment or a silicon mat. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg, vanilla, and bananas and mix until combined. Slowly add the dry ingredients and mix well. Using a medium cookie scoop, drop the dough onto the baking sheet. Smooth tops with wet finger and flatten a little. Bake the cookies for 10-12 minutes or until centers are set. Transfer cookies to a wire rack to cool. To make frosting, in a medium saucepan, heat the butter, brown sugar, and cream over medium heat. Bring the mixture to a boil; boil for 2 minutes while stirring constantly. Remove from the heat and stir in the salt. Allow to cool for 5 minutes. Whisk in the powdered sugar and let it continue to cool. You can add a little milk or more powdered sugar to get the consistency you like. Spread the frosting on the cooled cookies.


 

Step-by-step tutorial:


Gather your cookie ingredients. You will need butter, brown sugar, an egg, vanilla, 2 ripe bananas, GF flour, baking soda, and salt.


In a large mixing bowl, cream together 3/4 cup softened butter with 3/4 cup brown sugar. In a separate bowl, mash the bananas until smooth. Add 1 egg, 1 teaspoon vanilla, and mashed bananas to the mixing bowl. Mix until combined.


Slowly add the 2 cups GF flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Beat well.


On a lined baking sheet, scoop 2 tablespoons of cookie dough (medium cookie scoop) and spread about 2 inches apart. Using a finger dipped in water, smooth the tops and flatten slightly.


Bake at 350°F for 10-12 minutes or until set in the center and lightly brown on the bottoms. Move to a wire rack to cool.


For the frosting, you will need butter, brown sugar, heavy cream, salt and powdered sugar.


In a medium saucepan, heat 1/4 cup butter, 1/2 cup brown sugar, and 1/3 cup heavy cream over medium heat. Bring to a boil; boil and stir constantly for 2 minutes. Remove from the heat and add 1/2 teaspoon salt. Stir to combine, then let sit for 5 minutes to cool.


Add 2 cups powdered sugar and stir until smooth. As it sits, it will get thicker, so you can add a little milk to get a better frosting consistency if needed.


These smell so good when they are baking!


Soft, cake-like banana cookies with just the right banana flavor. They are fantastic as is, but you must try this frosting! It's so worth it.


It's a warm and cozy combination of flavors that will have you swooning and hoping you'll always have ripe bananas.


One bite and you'll know these cookies are special. I hope they will become a new favorite!


Recipe Source: Recipe adapted from a recipe on Cookies and Cups

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