It turns out happiness is a fluffy banana cookie with small pieces of fresh strawberry, little bursts of chocolate, and topped with vanilla buttercream. I took these to a barbecue this weekend, and they were a hit. Everyone loved them.
With strawberries in season and overripe bananas on your countertop being a pretty high likelihood, I’m predicting these delicious cookies find their way into your life in the very near future. I can’t wait for you to try them! Yum!
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STEP-BY-STEP PICTURES on how to make banana split cookies
Frequently Asked Questions about how to make Banana Split Cookies
What is a good substitute for buttermilk in this recipe?
Sour milk. To make sour milk for this recipe, add 1 tsp lemon juice or white vinegar to a 1/2-cup measuring cup, fill the measuring cup up with regular milk, and let it sit for 5 minutes before adding it to the mixture.
can I use regular-sized chocolate chips instead of mini chocolate chips?
If you don’t have mini chocolate chips on hand, you can use regular chocolate chips. I like to use the mini chocolate chips because their small size is a good ratio to the finely diced strawberries. You get a more balanced flavor of strawberries and chocolate with the mini size. With regular-sized chocolate chips, you will taste more chocolate than strawberries, but the cookies will still be yummy.
would you recommend using freeze-dried strawberries in this recipe?
If you choose to use freeze-dried strawberries in this recipe, the cookies will have a different texture and taste than if you used fresh strawberries. However, the cookies should still taste good. First, I would chop up the freeze-dried strawberries to measure 1 cup, and then gently fold them into the batter.
I want to add chopped peanuts to the cookies. How much should I add?
If you have a nut topping for ice cream on hand, I would recommend 1/2 cup. You could also use 1/2 unsalted chopped peanuts. With either one, add them at the same time you add the chocolate chips to the batter.
can I use whole milk in the frosting instead of heavy cream?
Yes, you can. Whole milk is a good substitute in place of heavy cream to make the frosting. Another good alternative is evaporated milk.
BAKER’S TOOLS:
- Cookie Sheets
- Silicone Baking Mats
- Parchment Paper
- Stand Mixer or Hand Mixer
- Cookie Scoop
- Cooling Rack
More Delicious Cookies
- FOR COOKIES:
- 1 cup shortening
- 1 cup granulated sugar
- 2 eggs
- 2-3 overripe bananas, mashed
- ½ cup buttermilk
- 1 tsp vanilla
- 3 cups all-purpose flour
- 1½ tsp baking soda
- ½ tsp salt
- ½ cup mini chocolate chips
- 1 cup strawberries, finely diced
- FOR FROSTING:
- 3 cups powdered sugar
- 2-3 tbsp heavy cream
- ½ cup butter
- 1 tsp vanilla
- Preheat the oven to 350 degrees.
- Prepare two cookie sheets with cooking spray, parchment paper, or silicone mats.
- In a stand mixer or with a hand mixer, cream together the shortening, sugar, and eggs.
- Add in the mashed bananas, buttermilk, and vanilla. Mix well.
- Next, add the flour, baking soda, and salt. Mix until just combined.
- Add the mini chocolate chips and mix until evenly distributed.
- Add the finely diced strawberries and fold them in very gently. Don't mix too much or cookies will turn pink.
- Using a cookie scoop or a spoon, put about 2 tbsp of batter down on a large cookie sheet, making sure to place the batter scoops 2 inches apart. You should be able to fit 12 cookies on one cookie sheet.
- Bake at 350 degrees for 10-11 minutes.
- Frost while warm, if you want them to be glazed, or wait until they have cooled, if you want them to look like the cookies in my pictures.
- TO MAKE THE FROSTING:
- Using a hand mixer, cream together the butter, powdered sugar, vanilla, and 2 tbsp of heavy cream. Mix until fluffy, adding up to two more tablespoons of the heavy cream, if needed.
- Spread a thin layer of frosting on each cookie and ENJOY!
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