Banana Cake Cookies

Banana Cake Cookies


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


15 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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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  1. 137 Ratings


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 chi...

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 reci...

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.... fou...

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

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 ...

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 co...

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 use...

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 ...

These were pretty good i had a couple of ripe bananas i wanted to use up! im so glad i did i also added some chopped up apple yummy!! also i didnt add the nuts or the frosting didnt have the i...