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.



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

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Banana Lemon Cookies

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Uncategorized
Calories: 5061kcal
Author: Sweet Basil


Banana Cookies

  • 2 Cups flour
  • 1/4 teaspoon soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup ripe bananas

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


For the Cookies

  • Cream shortening and sugar with eggs
  • Sift dry ingredients together
  • Add alternately with mashed bananas to creamed mixture.
  • Stir in Vanilla.
  • Bake at 350 for 10-12 minutes

For the Frosting

  • Beat butter until smooth.
  • Add all other ingredients and beat until a smooth frosting develops.
  • Frost the cooled cookies.


Serving: 1g | Calories: 5061kcal | Carbohydrates: 778.7g | Protein: 39.9g | Cholesterol: 482.6mg | Fiber: 14.2g | Sugar: 552g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!


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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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4 comments on “Banana Lemon Cookies”

  1. I just made these, they are FANTASTIC! But I made almond frosting instead of lemon. Thanks for sharing!

  2. My husband just looked over my shoulder and commented on how tasty these look… I agree with him!

  3. and my sister came down & went to lunch with us & it was awesome. Yea, that's what I thought you said.

  4. the addition of frosting I love, I am on a frosting kick. SOunds like a great day you had there.