The Best Banana Cookies
Prep time
Cook time
Total time
Pillow soft banana cookie topped with fluffy sweet buttercream frosting. One of the most delicious ways to use up overripe bananas.
Recipe type: Cookies
Serves: 36-48
  • 1 cup shortening or (1/2 cup softened butter, ½ cup canola or vegetable oil)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup ripe mashed bananas (approx 2-3 bananas)
  • ½ cup buttermilk or (sour milk, using regular milk plus one tsp lemon juice or white vinegar and letting it sit for 5 minutes)
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 3 cups powdered sugar
  • 2-3 tbsp evaporated milk, or heavy cream (you can use milk in a pinch)
  • ½ cup butter
  • 1 tsp vanilla
  • dash salt
  1. Preheat oven to 350 degrees, prepare two cookie sheets with cooking spray, parchment paper or a silicone mat.
  2. In your mixer, or with a hand mixer, cream together the shortening (or butter and oil), the sugar and eggs.
  3. Add in the mashed bananas, buttermilk and vanilla. Mix well.
  4. Add the flour, baking soda and salt. Mix until well combined.
  5. Using a cookie scoop or a spoon, put about 2 tbsp of batter down, making sure to place the batter scoops 2 inches apart on a large cookie sheet. You should be able to fit 12 cookies on one cookie sheet.
  6. Bake at 350 degrees for 10-11 minutes
  7. 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.
  9. Using your hand mixer, cream together the butter, powdered sugar, vanilla, salt and 2 tbsp of evaporated milk or heavy cream. Mix until fluffy adding up to two more tablespoons of the evaporated milk or cream if needed.
  10. Spread a thin layer of frosting on each cookie and ENJOY!
Recipe by Real Life Dinner at