Frosted Banana Cookies

So as I walked into my kitchen yesterday, I noticed some bananas that were just screaming to me to be put in baked good! I almost always end up using over rip bananas in banana bread of course. Yesterday was different, I was not in the bread mood, more like a cookie mood! Which leads me to these cuties! They were a snap to make in the mixer. After baking them, I loved them as is (pre frosting). They were very moist with a bread like texture. With the added frosting it gives them a much more cookie taste with a kick from the sugar. Go bananas with me and bake up a batch next time your over ripe bananas start screaming "bake me" to you!

 Adapted From Land O'Lakes

For the cookie:

3/4 cup of softened butter
3/4 cup packed brown sugar
1 cup of mashed bananas
1 egg
1/2 teaspoon vanilla
2 cups of flour
1/2  teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Frosting:

2 Tablespoons butter
3 Tablespoons packed brown sugar
2 Tablespoons half and half or milk
1 1/4 cups powdered sugar
1/2 teaspoon vanilla


Heat oven to 350°F. Combine 3/4 cup butter and 3/4 cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, egg and 1/2 teaspoon vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Cool completely. 

Melt 2 tablespoons butter in 1-quart saucepan over medium heat. Add 3 tablespoons brown sugar and half & half. Continue cooking, stirring occasionally, until mixture comes to a boil (1 to 2 minutes). Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until well mixed; cool slightly. 

Frost cooled cookies. Enjoy!