I usually tend to stay away from chocolate recipes (except for brownies) because I prefer lighter or fruitier treats (I know... I must be crazy). For that reason, this recipe has always been one of my favorites. All I can say is that we never had to throw any of these away because they sat out too long or because no one would eat them. And really, who wouldn't eat them? They're soft, airy and packed full of that sweet banana flavor you'd get from banana bread, plus they're topped with a light vanilla frosting. Delicious, right?! Now you'll never have to wonder what to do with browning bananas or how you'll keep these cookies from going bad, because they're even better right out of the freezer!
2 large or 3 small overly ripe bananas
3 c. flour
1 c. granulated sugar
1/2 c. crisco shortening (I used butter flavored)
1/2 c. butter
1/2 c. buttermilk
1/2 tsp. lemon juice
1 tsp. vanilla
1 1/2. tsp. baking soda
1/2 tsp. salt
1. Mash bananas with fork until creamy and pour into large mixing bowl.
2. Add eggs, butter, shortening and sugar and mix until smooth. Then add buttermilk.
3. Add salt, baking soda and vanilla and lemon juice.
4. While stirring batter, add flour one cup at a time until completely incorporated. It is a very "wet" dough, so don't think you need to add more flour, it's ok the way it is.
5. Bake at 350 degrees on an ungreased cookie sheet for 10-12 minutes or until slightly golden brown. Let cool for 30 minutes before frosting.
1/4 stick of butter
1 tsp. vanilla
pinch of salt
3 tsp. milk
2-3 cups of confectioners sugar
1. Cream butter, vanilla and salt in medium size mixing bowl.
2. Add 2-3 cups of confectioners sugar and mix.
3. Slowly add mix one teaspoon at a time until you get the desired consistency (it should not be runny or thick, somewhere in between so it will hold on the cookies).
4. Frost cookies with knife and sprinkle with chopped walnuts or nuts of choice.