If you love the taste of bananas, you'll love these Frosted Banana Cookies! These cake mix cookies are made with just a few simple ingredients and are topped off with a luscious banana frosting. With a unique flavor and lovely presentation, these cookies make the perfect snack for any occasion!
If you're not the best baker, you can still make delicious cookies. The secret? Boxed cake mix! When used in a cookie recipe, a boxed cake mix creates soft and chewy cookies that are full of flavor that can be made in so many different ways.
This easy cookie recipe has the delicious flavor of banana baked into the cookie, along with a decadent banana frosting slathered on top. These banana cookies would make an excellent addition to any special brunch or can be enjoyed as a sweet part of your breakfast!
No matter how you enjoy them, banana cookies are sure to be a hit with everyone!
Why You’ll Love This Recipe
- Super easy to make – this cake mix cookie recipe requires very few ingredients, so it’s a great one for beginners.
- Unique flavor and presentation – the banana cake mix and creamy frosting really make these cookies stand out from the rest.
- Perfect for any occasion – these sweet treats are great for a special brunch or just as a snack.
- Budget Friendly – cake mix, bananas, and other ingredients can all be found at your local grocery store for an affordable price.
Ingredients You’ll Need
- Yellow Cake Mix - You can find yellow cake mix in the baking section of your local grocery store. Popular brands include Betty Crocker and Pillsbury.
- Cooking Oil - Adds a rich, moist texture to the cookie dough.
- Eggs - Adds structure to the cookies and helps them bake properly.
- Banana Extract - Concentrated banana extract gives the cookies a delicious banana flavor.
- Salted Butter - Adds a creamy texture to the frosting and a rich buttery flavor.
- Flavor Extracts - A mix of vanilla extract and banana extract creates a fragrant and sweet flavor in the frosting.
- Powdered Sugar - This finely milled sugar blends in with the frosting perfectly and makes the frosting sweet.
- Milk - Used to thin out the frosting to make it the perfect consistency to spread on the cookies.
How To Make Banana Cookies with Banana Frosting
Prepare for baking: Preheat oven to 350° F. Line two cookie sheets with parchment paper and set aside.
Assemble the cookie dough: To a medium-sized bowl, add the cake mix, oil, and banana extract. Mix until the ingredients are combined, and there are no dry flour streaks remaining.
Scoop and bake: Using a 1½ inch cookie scoop, spoon out the cookie dough about two inches between each scoop. Bake one sheet at a time for 10-12 minutes or until cookies are slightly golden brown around the edges. Place the cookies on a cooling rack until completely cool.
Make the banana frosting: Let the butter come to room temperature. Then, add it to a bowl along with the vanilla and banana extracts. With an electric mixer or stand mixer with the whisk attachment, mix until light and creamy. Slowly add in the powdered sugar until a frosting forms. Add the milk little by little until you reach the desired texture.
Frost the cookies: Once the cookies are completely cool, add the frosting to a piping bag with a round frosting tip. Swirl the frosting in a circle onto the cookies, starting at the outside and moving into the center. Enjoy!
- When mixing the cookie dough, be sure not to overmix, as this could cause the texture of the cookies to become tough and dense.
- If you can find it, use a banana cake mix and omit the banana extract from the cookie part of the recipe.
- If your frosting is too thick, add a bit more milk to thin it out. If it is too thin, add a bit more powdered sugar until you reach the desired texture.
- If you don’t have a piping bag and frosting tip, spread the frosting on the cookies with a butter knife.
- Let the cookies cool completely before frosting. Using frosting on warm cookies will cause it to melt.
- Use other types of flavored cake mixes, such as strawberry or lemon cake mix, for a different flavor of frosted banana cookies.
- Add mini chocolate chips or chopped nuts to the cookie dough for an extra crunchy texture.
- Use melted butter instead of cooking oil in the cookie dough for a buttery flavor.
- Top the frosting with grated coconut, chopped nuts, or mini chocolate chips for an extra crunchy texture.
- Add in some cocoa powder to the cake batter for a chocolate banana cookie.
Storing & Freezing
Storing: Once cooled and frosted, store the banana cookies in an airtight container for up to five days at room temperature.
Freezing: Freeze the cake mix cookie dough before baking for up to three months. To freeze, place each scoop of dough on a parchment-lined sheet pan and flash-freeze until solid. Place in a resealable plastic bag and store in the freezer. To bake, place frozen dough on a parchment-lined sheet pan and bake for 15 minutes or until cooked through. Cool before frosting.
Yes, however, the banana flavor will be more subtle, and the texture of the cake mix cookie dough may be slightly looser. We recommend using banana extract instead for a stronger banana flavor.
No, you do not need to frost the banana cookies if you don't want to. They will still taste great without it! If you choose not to frost them, they will store longer and stay fresh for up to one week in an airtight container.
You can find banana extract in most grocery stores. If you can't find it, try looking for cake flavoring or cake emulsion, which usually contains banana flavoring. It is often found in the baking aisle near the cake mix and frosting.
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Frosted Banana Cookies
- 1 yellow cake mix
- ⅓ cup cooking oil
- 2 eggs
- 1 tsp banana extract
- 1 cup salted butter room temperature
- ¾ tsp banana extract
- ½ tsp vanilla extract
- 4-5 cup powdered sugar
- 1-3 tbsp milk depending on the thickness desired
- Preheat oven to 350° F. Line two cookie sheets with parchment paper and set aside.
- Add cake mix, oil, banana extract, and eggs to a medium size bowl. Mix until ingredients are well combined.
- Scoop cookies onto the baking sheets using a 1½ inch cookie scoop. Leaving about two inches between each scoop.
- Bake one sheet at a time for 10-12 minutes or until cookies are slightly golden brown around the edges.
- Place the cookies on a cooling rack until completely cool.
- Add butter and extracts into a mixing bowl. Mix the butter with the wire whisks of either a handheld mixer or a stand mixer until light and creamy. Slowly add in powdered sugar and mix until fluffy. Add milk until you get the desired thickness.
- Using a piping bag with a round frosting tip, swirl the frosting onto the cooled cookies starting on the outside and moving into the center. Serve and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.