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

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

    Advertisement
  • Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.

  • Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.

  • 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.

  • 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.

Nutrition Facts

276.5 calories; 2.7 g protein; 47 g carbohydrates; 22.6 mg cholesterol; 171.3 mg sodium. Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/03/2004
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! Read More
(86)

Most helpful critical review

Rating: 3 stars
03/28/2011
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. Read More
(7)
172 Ratings
  • 5 star values: 108
  • 4 star values: 51
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/03/2004
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! Read More
(86)
Rating: 4 stars
11/17/2008
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! Read More
(47)
Rating: 5 stars
01/03/2004
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! Read More
(26)
Advertisement
Rating: 5 stars
03/18/2012
I don't like overripe bananas so this recipe is a perfect way to use them. Makes delicious cookies! Read More
(13)
Rating: 4 stars
08/28/2004
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! Read More
(8)
Rating: 5 stars
08/08/2008
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! Read More
(7)
Advertisement
Rating: 3 stars
03/28/2011
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. Read More
(7)
Rating: 4 stars
01/03/2004
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. Read More
(6)
Rating: 5 stars
10/03/2003
Even my father--- who hates bananas loved the cookie Read More
(5)