Caramel Frosted Banana Drops

Caramel Frosted Banana Drops

This is a very difficult cookie to make in this house.  The reason? Because my kids love bananas and very rarely leave any to get ripe for baking!  I had to announce to the entire house that no one could eat the last 2 bananas.  Guards were posted and had to hold off angry mobs that wanted these treasured items.  Finally, they were ripe enough to bake (they could of used another day of ripening , but I couldn't take the chance).

Prior to Frosting.

Of course, cookies can not be allowed to be completely cooled in this house prior to taste testing so some were eaten before they were frosted.  Everyone agreed that they tasted like banana bread.  They are not super sweet so they are probably pretty healthy if you don't frost them.  We eventually did frost most of them.


Ingredients: You'll notice there is no egg in this cookie.  I thought maybe it was a miss print, but the banana must be the replacement for the egg.  My banana bread recipe has eggs, though, so it did surprise me.  There was also no baking powder or baking soda.  That explains why they did not rise or spread out much.  They taste good, though, even with these differences.  I'm not a 100% sure I made the frosting correctly.  It said to melt butter and brown sugar until the sugar dissolved.  It never really dissolved.  My burners are intermittent and I used a non-stick pan - both of which I have heard can affect the results of cooking.  It tastes fine, but I'm wondering if it is suppose to be creamier???


Rating within the family?  The 2 littlest ones love these.  Rod, Jenn and I are torn.  They are good, but compared to the other ones that we have had, we just can't give them as high a rating.  We decided to give them a 3 out of 5 (littlest ones give them, "YUM!!" rating).

Here is the recipe:

Banana Frosted Banana Drops

Cookie Ingredients
1 cup firmly packed brown sugar
1 cup butter, softened
1/2 cup (1 large) mashed banana
2 tsp vanilla
2 1/3 cups all-purpose flour
1/4 tsp salt
3/4 cup chopped walnuts or pecans

Frosting
3/4 cup firmly packed brown sugar
1/4 cup butter, softened
1 1/4 cup powdered sugar
1/2 tsp vanilla
1 to 3 Tblsp milk

1. Heat oven to 350 degrees.  In a large bowl, combine 1 cup brown sugar and 1 cup butter; beat until light and fluffy.  Add banana and 2 tsp vanilla; blend well.  Add flour and salt; mix well.  Stir in walnuts.  Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.  (I pressed them down a little so they would bake more evenly).

2. Bake at 350 for 9 to 14 minutes or until lightly golden brown.  Immediately remove from cookie sheets.  Cool 15 minutes or until completely cooled.

3. Meanwhile, in a small saucepan, combine 3/4 cup brown sugar and 1/4 cup butter.  Cook over medium heat until sugar is dissolved, stirring constantly.  Cool slightly.  Stir in powdered sugar, 1/2 tsp vanill and enough milk for desired spreading consistency.  Frost cooled cookies.