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Banana Oatmeal Cookies with Banana Frosting

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Submitted by melissaj

Soft banana oatmeal cookies packed with walnuts, warm spices, and a tangy mashed-banana frosting. Old-fashioned cookies with a fruity lemon-bright finish.

YIELD

60 cookies

PREP

15 min

COOK

15 min

READY

45 min

These banana oatmeal cookies bring together two of the best uses for overripe bananas in one bite. Mashed ripe banana goes into the cookie dough for tender, cake-like texture, and more banana goes into the frosting with a splash of lemon for a tangy, bright finish that keeps the sweetness in check.

Use genuinely ripe bananas with brown-speckled skins. Underripe bananas won’t mash smoothly and don’t have the concentrated sugar that gives baked goods their banana-bread flavor. The same goes for the frosting. Speckled is the sweet spot.

Quick-cooking oats, not instant or old-fashioned, are specified for a reason. Quick oats soften in the dough and give a tender, slightly chewy cookie. Old-fashioned rolled oats stay too rigid, while instant turn to mush. Sub carefully if at all.

Lemon juice in the banana frosting does double duty. It balances the sweetness of the powdered sugar and, more importantly, it slows the banana from oxidizing and turning brown on the frosted cookies. Skip it and your cookies look tired within hours.

Cooling one minute on the sheet before transferring matters for banana cookies. They’re softer than most and need that minute to set enough to lift without tearing.

Chef Tips

  • Measure the mashed banana by volume in a cup, not by counting bananas. Size varies enormously.
  • Drop the dough in tall mounds (not flattened). Banana cookies spread less than standard drop cookies, and taller mounds bake into softer centers.
  • Store frosted cookies single-layer in a sealed container. Stacked banana cookies stick together and lose their frosting.
  • Butter works fine in place of shortening in both the dough and frosting. The cookies will spread a bit more but taste richer.

Variations

  • Swap walnuts for pecans or skip nuts entirely for an allergy-friendly version.
  • Add ½ cup chocolate chips to the dough for chocolate-banana cookies.
  • Use dried cranberries or raisins in place of nuts for a fruit-forward version.

Ingredients

¾ 177
CUP ML VEGETABLE SHORTENING
butter flavoured *
1 237
CUP ML BROWN SUGAR
firmly packed *
1 1
LARGE EACH EGG
1 237
CUP ML BANANAS
mashed, ripe
1 ¾ 414
CUPS ML OATS, QUICK COOKING
not instant or old fashioned *
1 ½ 355
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML NUTMEG
½ 118
CUP ML WALNUTS
coarsely chopped
Frosting
2 30
TABLESPOONS ML VEGETABLE SHORTENING
butter flavoured
¼ 59
CUP ML BANANAS
mashed
1 5
TEASPOON ML LEMON JUICE
2 473
CUPS ML POWDERED SUGAR
1
X WALNUTS
finely chopped, optional *

Directions

Heat oven to 350℉ (180℃).

Grease baking sheet with Butter Flavor Crisco.

Set aside.

Cream ¾ cup Butter Flavor Crisco and brown sugar in large bowl at medium speed of electric mixer until well blended.

Beat in egg.

Add 1 cup mashed bananas.

Mix until creamy.

Combine oats, flour, salt cinnamon, baking soda and nutmeg.

Stir into creamed mixture.

Mix in ½ cup nuts.

Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie.

Place 2 inches apart on baking sheet.

Bake at 350℉ (180℃) for 15 to 17 minutes.

Cool 1 minute on baking sheet.

Remove to cooling rack.

Cool completely.

For frosting:

Cream 2 tablespoons Butter Flavor Crisco, ¼ cup mashed bananas and lemon juice.

Add confectioners sugar.

Beat until smooth.

Frost cooled cookies.

Sprinkle with finely chopped walnuts, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 633 24% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 676mg 28%
Total Carbohydrate 38g 38%
Dietary Fiber 4g 18%
Sugars g
Protein 22g
Vitamin A 2% Vitamin C 12%
Calcium 3% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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