I always loved banana popsicle as a kid. These banana cookies remind me of them!
Really they do.
I just love that yummy banana flavor.
A few years ago I found an entire bag of banana popsicles. It had to be a bag of about 50 banana popsicles. I couldn’t get them into my cart fast enough. The rest of my shopping trip, all I could think about what those popsicles. I couldn’t wait to get home to have one.
I didn’t!
I grabbed one right out of the bag and opened it up and stood there trying to load the rest of the groceries into the trunk one-handed. All the time hoping the banana popsicle wouldn’t drip down my arm, I wouldn’t want to have to lick my arm all the way to my elbow in the parking lot. Come on…you wouldn’t either!
I did, however, enjoy that banana popsicle and the many that followed.
I sure how I find them again this year!
So to reminisce about that wonderful banana popsicle, I made banana cookies. The real beauty of these is they aren’t going to drip down your arm all the way to your elbow. You may find yourself eating them with one in each hand, but there is nothing I’ve come up with to solve that problem. That is if that’s a problem for you.
If you enjoy banana popsicles as much as me,
feel free to make a batch of these and sit and enjoy!
To create the raised polka dots on these I let the first coat of icing dry then applied the dots.
- 1 cup butter
- 1 ½ cups powdered sugar
- 1 egg
- 2 teaspoon banana extract
- 1 teaspoon vanilla extract
- 2 ¾-3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Cream together butter and sugar.
- Add egg and extracts.
- Blend in flour, baking powder, and salt, adding this mixture one cupful at a time.
- Mix until the dough is well blended and pulls away from sides of the bowl.
- Roll out dough on floured surface and cut into desired shapes.
- Bake at 400° for 7-9 minutes.
- Mix 2 cups powdered sugar
- 1 tablespoon corn syrup
- 2 tablespoons water
- 1 teaspoon banana extract
- Mix until smooth and creamy. Add a drop or two of yellow food coloring. I used egg yellow. Pipe onto cooled cookies with a piping bag.
Other yummy banana treats!
Karen @ Trilogy Edibles says
June 2, 2012 at 5:57 amwell don’t these look delightful. Never heard of banana extract before. I shall keep a keen eye out for it
Diane says
June 2, 2012 at 11:21 amI found banana extract at Walmart if that helps.
Winnie says
June 2, 2012 at 1:11 pmThese cookies are cute and adorable
Celine says
June 3, 2012 at 1:02 amThese look great. Can I ask what 1 cup of butter is in metric or by weight?
Diane says
June 3, 2012 at 12:30 pm1 cup butter is 8oz or 1/2 a pound.
Paula says
June 3, 2012 at 7:23 amI bet these are delicious! They look great Diane. Love that you make cut-out cookies in different flavours.
leslie says
June 3, 2012 at 2:01 pmohhh, these sound amazing Diane! I love banana anything!
Sue says
June 3, 2012 at 11:17 pmThese look so soft and yummy. I’d love to sink my teeth into one, or two:)
Jeanette says
June 4, 2012 at 4:37 amDiane, I always love seeing your cute heart cookies in all different flavors. I don’t think I’ve ever seen a banana cookie before.
Brian @ A Thought For Food says
June 4, 2012 at 5:24 amI think I need to invest in some cookie cutters. These are just so darn adorable!
alison @ Ingredients, Inc. says
June 4, 2012 at 5:55 amsuper cute! I am off to pin these ASAP
Naomi says
June 4, 2012 at 9:03 amI love this, Diane! Banana flavor-can’t wait to try this!
Lauren | Sweet Splendor says
June 4, 2012 at 10:23 amWow, these look so super fun! I’m not a big banana fan but these sound like they’re the perfect amount of banana flavor!
Shawn @ I Wash...You Dry says
June 4, 2012 at 11:05 amOh my gosh! Banana extract- YUM!!! I have never seen this, but I really want some now!
Kristen says
June 4, 2012 at 8:27 pmI love banana flavored things! What a delicious recipe.
Angela Betlewicz says
June 5, 2012 at 11:18 amSo excited about trying these!
Cheryl says
April 30, 2014 at 8:24 pmDoes the frosting get firm enough to stack the cookies for storing? Do you refrigerate them?
Diane says
April 30, 2014 at 10:46 pmThe cookies can be stacked when the icing in completely dry (I usually wait 24 hours before stacking them) no I don’t refrigerate the cookies. They stay fresh if they are wrapped or placed in an airtight container after the icing has dried for 24 hours.Check them, if you live in a more humid area) If you put them in the container too early there will be too much moisture, so make sure the icing is completely firm.
Patty says
September 13, 2014 at 4:16 pmI am making your cookies right now. How long will they last in an air tight container (not that they will last long around cookie lovers), but I was thinking about making ahead for Christmas.
Diane says
September 13, 2014 at 9:51 pmThey have great flavor and taste well for a month at room temperature wrapped individually. If they are in a container that does not have much air (empty space) they will last a month. I have frozen them in zipper plastic bags with the excess air removed for a month and then thawed at room temperature. I have not frozen them longer, nor have I had them last on the counter past that time. Just be sure the cookies are completely cooled and icing dried for 24 hours before wrapping or the moisture inside the cookie or icing will be too much moisture in a air tight container or bag (in the freezer it will get freezer burn) If you flood the tops of the cookies with icing, let them dry a minimum of 24 hours. They won’t go stale as the icing will prevent that. Hope that is helpful. If you are planning for Christmas, I think I would make and cool the cookies 24 hours with a sheet of wax paper placed over the tops loosely while they dry out a bit, then place them in zipper freezer plastic bags with air removed (use a straw and such out the excess air) then thaw and ice them when serving.
Patty says
September 14, 2014 at 3:37 pmThank you so much for your reply. I forgot to add that I had trouble with the dough coming off my spatula to put on the sheet pan. I ended up dipping spatula in flour and that work for 2 cookies then had to re-dip. Sometimes the shape was lost scooping them up. What am I doing wrong?
Diane says
September 14, 2014 at 9:57 pmIt could be the spatula, I would suggest a thin metal spatula (the newer silicone spatulas don’t let the dough come off of them easily) I’ve even used a small offset spatula, the type you frost cakes with. they are super thin and release cookies well. A regular sized offset spatula would work as well (the type you frost cake with) If you are rolling your dough onto a wood surface, be sure it is lightly coated with flour or roll the dough between sheets of wax paper, that is what I have been doing for while now and find that trick works really well. I typically don’t have any trouble rolling this dough out. If your dough was too sticky, roll the ball of dough in a small amount of flour so it doesn’t stick as much. The texture shouldn’t be sticky. This dough is smooth. Of course there are a few things that make baking differences: temperature of butter, the warmer it is the stickier the dough is. Sorry to hear you had trouble with the dough. I’d try rolling it in between wax sheets and see if that helps.
chloe says
June 6, 2016 at 12:27 amcan i substitute the banana extract with real bananas?
Diane says
June 6, 2016 at 10:13 amReal bananas will not work in this recipe well. The cookies will have a completely different texture and the icing recipe won’t work, it won’t set up correctly.
Here are some recipes I have that do use bananas
https://www.createdby-diane.com/2014/05/brown-sugar-banana-nut-muffins.html
https://www.createdby-diane.com/2013/06/oatmeal-cinnamon-banana-cake.html
https://www.createdby-diane.com/2014/09/banana-bread-pudding-with-caramel-sauce.html
https://www.createdby-diane.com/2014/01/peanut-butter-banana-bread.html