Irresistibly Soft Frosted Banana Cookies with Brown Butter Glaze: Your New Favorite Recipe
Prepare to fall in love with these delightful Frosted Banana Cookies! Each one is a little cloud of soft, fluffy banana goodness, perfectly spiced with warm hints of cinnamon and cloves. But the real magic happens on top: a silky-smooth, sweet brown butter frosting that adds a sophisticated, nutty depth to every bite. These cookies aren’t just a treat; they’re an experience, a perfect blend of comforting flavors and luxurious texture that will have everyone asking for more.
If you’re a fan of my incredibly popular Pumpkin Cookies, then you absolutely must try these banana delights! And for those moments when you find yourself with a surplus of ripe bananas, I have a treasure trove of recipes waiting for you. Be sure to add my heartwarming Banana Coffee Cake, the ever-popular Buttermilk Banana Chocolate Chip Muffins, charming Banana Cupcakes, and my moist, flavorful Cinnamon Banana Bread Recipe to your baking rotation. You’ll never let a ripe banana go to waste again!
Why These Frosted Banana Cookies Will Become Your Go-To Recipe
These Frosted Banana Cookies are more than just a sweet treat; they’re a testament to how simple ingredients can create extraordinary flavors and textures. Here’s why this recipe stands out and deserves a permanent spot in your baking repertoire:
- Perfectly Spiced Banana Cookies: You’ll adore the subtle yet distinct blend of warm cinnamon and aromatic cloves that elevates the natural sweetness of the bananas. This spice combination isn’t just for fall; it creates a cozy, inviting flavor profile that’s comforting any time of year. It’s a sophisticated twist on a classic banana cookie, making each bite incredibly satisfying.
- Irresistibly Soft and Pillowy Texture: Unlike some cookies that can be dry or overly dense, these banana cookies boast a light, fluffy, and pillowy soft texture that truly melts in your mouth. The combination of vegetable oil and mashed bananas ensures a moist, tender crumb that stays fresh longer, making them a joy to eat.
- The Ultimate Brown Butter Glaze: What truly sets these cookies apart is the decadent brown butter frosting. Browning the butter adds a rich, nutty, and slightly caramel-like flavor that perfectly complements the sweet banana and warm spices in the cookies. It’s a simple step that transforms a good frosting into an absolutely unforgettable one, creating a balanced flavor profile that’s sweet, savory, and incredibly satisfying.
- An Ideal Way to Use Ripe Bananas: If you often find yourself with overripe bananas on your counter, this recipe is your solution. The riper the banana, the sweeter and more flavorful your cookies will be, making this a delicious and economical way to prevent food waste while creating something truly special.
- Easy to Follow for All Skill Levels: Despite their gourmet taste and appearance, these Frosted Banana Cookies are surprisingly easy to make. The step-by-step instructions are clear and straightforward, ensuring baking success whether you’re a novice or an experienced baker.
Essential Ingredients for Your Delicious Banana Cookies
Crafting the perfect frosted banana cookie starts with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why each component is crucial:
- Vegetable Oil (or Canola Oil): This is the secret to the fluffy, cake-like texture of these cookies. Unlike butter, which can make cookies spread more and become crispier, vegetable oil ensures a light, tender crumb that remains moist and soft. It’s crucial for achieving that desirable puffy texture.
- Light Brown Sugar: Using light brown sugar not only imparts a rich, caramel-like sweetness but also contributes significantly to the cookies’ softness and chewiness. Its molasses content adds moisture, ensuring your cookies are never dry and have a delightful depth of flavor. Be sure to pack it when measuring!
- Ripe Bananas: The star of the show! For the best flavor and sweetness, use very ripe bananas – those with plenty of brown spots on the peel are perfect. Ripe bananas are not only sweeter but also softer, making them incredibly easy to mash into a smooth consistency, which is vital for the cookie dough.
- All-Purpose Flour: Simple and effective, regular all-purpose flour provides the necessary structure for these delicious cookies. Make sure to measure it correctly by spooning it into the measuring cup and leveling it off to avoid a dense cookie.
- Cinnamon & Cloves: This aromatic duo brings a warm, inviting spice profile that perfectly complements the sweet banana. Cinnamon offers a classic warmth, while cloves add a deeper, more exotic note, making these cookies truly stand out. They are especially wonderful for evoking a cozy, fall-like feeling, but are delightful year-round.
- Unsalted Butter (for Frosting): Unsalted butter allows you to control the overall saltiness of your frosting. The magic here is browning it! Browning butter develops a rich, nutty, and complex flavor that is truly transformative. For a detailed guide on how to achieve the perfect browned butter every time, be sure to follow my comprehensive Brown Butter recipe.
- Powdered Sugar: Essential for a smooth, lump-free frosting. Powdered sugar (confectioners’ sugar) dissolves easily and provides a perfectly sweet, creamy texture to the brown butter glaze.
- Milk: Used in the frosting to achieve the perfect drizzling consistency. Start with the recommended amount and add more, a tablespoon at a time, until your frosting is thin enough to drizzle beautifully but thick enough to cling to the cookies without running off completely.
- Vanilla Extract: A splash of vanilla extract in the frosting enhances all the other flavors, adding a classic warmth and sweetness that rounds out the brown butter’s nutty notes.
How to Bake the Best Frosted Banana Cookies: A Simple Guide
Creating these delightful Frosted Banana Cookies is a straightforward process. Follow these detailed steps to ensure perfectly soft, spiced cookies topped with a luscious brown butter glaze:
- Prepare Your Oven and Pan: Begin by preheating your oven to 350ºF (175ºC). Line a large baking sheet with parchment paper. This prevents sticking and makes for easy cleanup, ensuring your cookies bake evenly and lift off effortlessly. Set this aside.
- Combine Wet Ingredients: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, add 2 large eggs and 1 cup of packed light brown sugar. Beat these on medium speed until they are well combined and slightly lighter in color, about 1-2 minutes. Next, add 1/2 cup vegetable oil and 1 cup of mashed ripe banana. Mix on medium-low speed until all the wet ingredients are thoroughly incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly blended.
- Add Dry Ingredients: To the wet mixture, gradually add 3 cups of all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon ground cloves. Mix on low speed just until the dry ingredients are combined with the wet, being careful not to overmix. Overmixing can lead to tougher cookies. A few streaks of flour are acceptable; final mixing will occur during scooping.
- Portion onto Prepared Baking Sheet: Using a 2-tablespoon sized cookie scoop (or two spoons), drop rounded portions of cookie batter onto your prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading during baking.
- Bake Banana Cookies: Transfer the baking sheet to your preheated oven and bake for 11-13 minutes. The cookies are done when their tops look puffy, are lightly golden, and spring back gently when softly touched. Avoid overbaking, as this can dry them out.
- Cool the Cookies: Once baked, remove the cookie sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This allows them to set slightly before transferring. Then, carefully transfer the cookies to a wire rack to cool completely. It’s crucial that the cookies are entirely cool before frosting, otherwise, the frosting will melt right off.
- Make the Brown Butter Frosting: While the cookies cool, prepare your show-stopping frosting. Follow my comprehensive How to Brown Butter recipe to perfectly brown 6 tablespoons of unsalted butter. Once browned, pour the warm, nutty butter over 2 cups of powdered sugar in a large mixing bowl. Add 1/4 teaspoon vanilla extract and start with 3 tablespoons of milk. Whisk vigorously until all ingredients are well combined and smooth. If the frosting is too thick, add the remaining 1 tablespoon of milk, or more as needed, just until the brown butter frosting is thin enough to drizzle elegantly over the cookies, but still thick enough to hold its shape and not simply run off.
- Frost the Banana Cookies & Enjoy: Once the cookies are completely cool, use a spoon to generously drizzle the delicious brown butter glaze over the top of each cookie. You can spread it slightly for full coverage or leave it as an artistic drizzle. Allow the frosting to set for a few minutes before serving. Then, gather your loved ones and enjoy these irresistibly soft and flavorful Frosted Banana Cookies!
Expert Tips for Perfect Frosted Banana Cookies Every Time
Achieving bakery-quality banana cookies is simple with a few key pointers:
- Embrace Overripe Bananas: The browner, the better! Overripe bananas (those with significant brown spots or entirely brown) are crucial for this recipe. They offer the most intense banana flavor and natural sweetness, reducing the need for excessive added sugar. They are also much easier to mash smoothly, which is essential for a consistent cookie dough.
- Do Not Overmix the Dough: Once you add the dry ingredients to the wet, mix just until everything is combined. Overmixing develops the gluten in the flour, leading to tough, dense cookies instead of the desired light and fluffy texture. A few streaks of flour are fine; they will disappear as you scoop the dough.
- Cool Cookies Completely Before Frosting: Patience is key here! If you frost warm or even slightly warm cookies, the brown butter glaze will melt and slide right off, creating a messy rather than beautiful finish. Ensure your cookies are completely cool to the touch before you begin the frosting process.
- Gradually Add Milk to the Frosting: When making the brown butter frosting, start with the lesser amount of milk (3 tablespoons) and add more, a teaspoon at a time, until you reach your desired drizzling consistency. It’s always easier to add more liquid than to fix an overly thin frosting. You want it thin enough to flow, but thick enough to coat a spoon and cling to the cookie.
- Use Parchment Paper: Lining your baking sheet with parchment paper is a simple step that makes a big difference. It prevents the cookies from sticking, promotes even baking, and makes cleanup incredibly easy.
- Scoop Evenly Sized Cookies: For consistent baking and a professional look, use a cookie scoop to portion out your dough. This ensures all your cookies are roughly the same size, so they bake evenly and are done at the same time.
Make Ahead, Storing, and Freezing Frosted Banana Cookies
These Frosted Banana Cookies are wonderful to enjoy fresh, but they also store beautifully, making them perfect for meal prep or future cravings:
- Make Ahead (Dough): If you want to get a head start, you can prepare the cookie dough up to 24 hours in advance. Cover the bowl tightly with plastic wrap and store it in the refrigerator. When ready to bake, let the dough sit at room temperature for about 10-15 minutes to soften slightly before scooping and baking as directed. This ensures it’s easier to portion.
- Storing Leftover Frosted Banana Cookies: For optimal freshness and flavor, store any leftover frosted banana cookies in an airtight container at room temperature for up to 3 days. If you need to store them longer, or if your kitchen is particularly warm, refrigerate them for up to 1 week. Bring them back to room temperature for the best texture and taste before serving.
- Freezing Baked Banana Cookies: These cookies freeze exceptionally well, either frosted or unfrosted.
- To Freeze Unfrosted Cookies: Place the fully cooled cookies in a single layer on a baking tray and freeze until firm (about 1-2 hours). Once firm, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, layering them with parchment paper between each cookie to prevent sticking.
- To Freeze Frosted Cookies: The same method applies. Place frosted cookies on a tray and freeze until the frosting is completely solid. Then, transfer to an airtight container or freezer bag, using parchment paper between layers.
Freeze for up to 3 months. To enjoy, remove the desired number of cookies from the freezer and let them thaw at room temperature for a few hours.
Frosted Banana Cookies: Your Questions Answered
Absolutely! Frozen bananas are perfect for baking. Just be sure to thaw them completely before using. You can thaw them overnight in the refrigerator or quickly in the microwave. Drain off any excess liquid before mashing to avoid adding too much moisture to your dough. Mashed frozen bananas work just as well as fresh ripe ones for achieving that sweet, soft cookie texture.
You can certainly substitute a portion of the all-purpose flour with whole wheat flour for a healthier twist. For best results, I recommend starting with a half-and-half ratio (1.5 cups all-purpose, 1.5 cups whole wheat flour). If you opt for a full swap to 100% whole wheat flour, please note that the cookies may turn out denser and slightly chewier than if made with all-purpose flour, as whole wheat flour absorbs more liquid and has a different gluten structure.
Browning butter is a simple yet transformative technique! I have thorough step-by-step instructions, along with helpful troubleshooting tips, in my dedicated How to Brown Butter recipe post. In short, you’ll melt butter over medium heat, stirring occasionally, until it turns amber in color and develops a distinct nutty aroma. Watch it closely, as it can burn quickly!
Yes, absolutely! These banana cookies are wonderfully versatile. You can easily add about 1/2 cup of chocolate chips (milk, dark, or semi-sweet), white chocolate chips, chopped nuts (like walnuts or pecans), or even shredded coconut at the end of the dry ingredients step. Gently fold them in with a spatula before portioning out the dough. You can then choose to omit the frosting for a simpler cookie, or keep it for an extra layer of indulgence!
If you don’t have ground cloves, you can increase the cinnamon to 3/4 teaspoon, or add a tiny pinch of nutmeg or allspice for a similar warm spice profile. The cookies will still be delicious even if you omit the cloves entirely, but they add a lovely depth to the flavor.
While this recipe uses all-purpose flour, many readers have had success with a 1:1 gluten-free all-purpose flour blend (one that contains xanthan gum). Keep in mind that baking times and texture might vary slightly, so always monitor your cookies closely. It’s best to use a blend specifically designed for baking.
Explore More Delicious Banana Recipes
If you love the versatility and flavor of bananas as much as we do, you’re in for a treat! Here are some other fantastic banana-centric recipes that are sure to become family favorites:
- Hearty Banana Steel Cut Oats: A warm and comforting breakfast to start your day right.
- Classic Chocolate Chip Banana Bread: The ultimate comfort bake, elevated with melty chocolate chips.
- Refreshing Banana Peach Smoothie: A quick, healthy, and delicious way to use ripe fruit.
- Decadent Banana Cream Pie Cookies: All the flavors of your favorite pie in a convenient cookie form.
- Old Fashioned Banana Cream Pie: A timeless dessert that’s rich, creamy, and utterly delightful.
- Low Calorie Banana Pancakes: A lighter option for pancake lovers, packed with banana goodness.
Did you bake these incredible Frosted Banana Cookies? I’d absolutely love to hear about your experience! Leave a star rating and review right here on the blog post, or simply scroll below the recipe card to share your thoughts. Your feedback helps other bakers!
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Frosted Banana Cookies
Ingredients
- 1/2 cup vegetable oil – or canola oil
- 1 cup light brown sugar – packed
- 2 large eggs
- 1 cup ripe bananas – mashed
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Brown Butter Frosting
- 6 tablespoons unsalted butter
- 2 cups powdered sugar
- 3-4 tablespoons milk – as needed
- 1/4 teaspoon vanilla
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. This prepares your baking surface for perfect, non-stick cookies.
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In a large bowl, or the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and light brown sugar on medium speed until well combined and slightly fluffy, about 1-2 minutes. Then, add the vegetable oil and mashed ripe bananas, mixing until everything is fully incorporated and smooth. Be sure to scrape down the sides of the bowl to ensure a uniform batter.
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To the wet ingredients, add the all-purpose flour, baking powder, baking soda, cinnamon, salt, and ground cloves. Mix on low speed just until the dry ingredients are fully combined with the wet. Be careful not to overmix, as this can lead to a tough cookie texture. Stop mixing as soon as the flour streaks disappear.
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Using a 2-tablespoon sized cookie scoop, drop rounded portions of dough onto the prepared baking sheet, ensuring you leave at least 2 inches between each cookie to allow for spreading. This helps them bake evenly without merging. Bake for 11-13 minutes. The cookies should appear puffy on top and gently spring back when lightly touched, indicating they are cooked through but still soft.
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Once baked, remove the cookies from the oven and let them cool on the baking pan for 5 minutes. This allows them to firm up slightly. After 5 minutes, carefully transfer them to a wire rack to cool completely. It is essential that the cookies are fully cooled before proceeding to the frosting step.
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Make the frosting: Place the powdered sugar in a large mixing bowl. In a small saucepan, brown the 6 tablespoons of unsalted butter over medium heat. Stir continuously until the butter melts, foams, and develops a rich amber color with a distinct nutty aroma. Immediately pour the hot browned butter over the powdered sugar. Add the vanilla extract and whisk to combine everything until smooth. Then, add the milk, starting with 3 tablespoons and adding more a tablespoon at a time, until the frosting reaches your desired drizzling consistency—it should be thin enough to flow but thick enough to cling to the cookies. Drizzle the finished brown butter frosting generously over each cooled cookie. Allow the frosting to set slightly before serving. Enjoy your homemade Frosted Banana Cookies!