Banana Lemon Cookies

These Banana Lemon Cookies usually have no frosting in the recipe, and the cookie itself is a little different, but I decided I wanted to play around with my mom’s banana cookie recipe and this is what came about. It turned out pretty well. Cade said they were “a little too soft, but they were sweet with a touch of tartness.” Well, ok then.

OH, and by the way. My birthday was fantabulous. I got to shower all by myself. My hubby doted on me all day. We relaxed. Ate, ate and ate. Went on a date with Cade. Watched Mama Mia and we even danced in the living room to the songs. It was perfect and I’m so happy and blessed to have an amazing family and friends and especially a cheesy hubby that will make me feel all giddy to be with him.

*SIGH*

How Do You Keep Bananas From Ripening Too Fast?

You can put ripe bananas in the refrigerator to keep them from becoming overripe.

Cold temperatures will slow down the chemical reaction, delaying the banana fruit from ripening.

You can wrap the stem end of a bunch of bananas with plastic wrap.

The plastic wrap helps contain ethylene gas, which bananas produce naturally while they ripen.

Can You Freeze Banana Cookies?

Yes, to freeze banana cookies, lay out cooled cookies on a baking sheet in the freezer.

Freeze for about 2-3 hours.

Transfer the frozen cookies to a heavy duty freezer bag.

Store in the freezer for up to 3 months.

How Long Will Eggs Keep?

Eggs will keep for about 5 weeks in the refrigerator.

You can freeze eggs for up to 1 year.

Banana Lemon Cookies

4 from 4 votes

Banana Lemon Cookies

By Sweet Basil

Prep15 minutes mins

Cook12 minutes mins

Total27 minutes mins

Servings36

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These banana lemon cookies are soft and sweet with just a touch of tartness.

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Ingredients 

1x2x3x

Banana Cookies

• ▢ 2/3 Cup Shortening
• ▢ 1 Cup Sugar
• ▢ 2 Eggs
• ▢ 2 Cups Flour
• ▢ 1/4 teaspoon Baking Soda
• ▢ 2 teaspoons Baking Powder
• ▢ 1/2 teaspoon Salt
• ▢ 1 teaspoon Cinnamon
• ▢ 1 Cup Bananas, ripe
• ▢ 1/2 teaspoon Vanilla

Lemon Frosting

• ▢ 1/3 Cup Butter, softened to room temp
• ▢ 2 3/4 Cup Powdered Sugar
• ▢ 1/2 teaspoon Lemon Zest
• ▢ 2 Tablespoons Lemon Juice

US Customary - Metric

Instructions 

For the Cookies

• Cream shortening and sugar with eggs
  2/3 Cup Shortening, 1 Cup Sugar, 2 Eggs
• Sift dry ingredients together
  2 Cups Flour, 1/4 teaspoon Baking Soda, 2 teaspoons Baking Powder, 1/2 teaspoon Salt, 1 teaspoon Cinnamon
• Add alternately with mashed bananas to creamed mixture.
  1 Cup Bananas
• Stir in Vanilla.
  1/2 teaspoon Vanilla
• Bake at 350 for 10-12 minutes

For the Frosting

• Beat butter until smooth.
  1/3 Cup Butter
• Add all other ingredients and beat until a smooth frosting develops.
  2 3/4 Cup Powdered Sugar, 1/2 teaspoon Lemon Zest, 2 Tablespoons Lemon Juice
• Frost the cooled cookies.

Recipe Notes

Store cookies in an airtight container at room temperature.

Nutrition

Serving: 1g, Calories: 139kcal, Carbohydrates: 21g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 58mg, Potassium: 50mg, Fiber: 1g, Sugar: 15g, Vitamin A: 69IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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