Caramel Banana Cookies are a delicious and easy-to-make treat that combines the sweetness of ripe bananas with the rich, buttery flavor of caramel. These frosted cookies are soft and pillowy, with a cinnamon spice that adds warmth and depth to the overall flavor.
Prep: Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper or silicon mats and set them aside. Mash the bananas in a measuring cup until you have the 2 cups required.
Make dough: In one mixing bowl, cream the brown sugar and shortening until it is light and fluffy. Add in the mashed bananas and eggs, and then mix again.
In a separate bowl, whisk all of the dry ingredients, the flour, baking powder, baking soda, cinnamon, ground cloves, and salt. Proceed to add ⅓ of the dry mixture to the banana mixture and stir to combine. Add in the remaining flour, in two batches, stirring well between each. The dough will be very soft (like thick pancakes).
Bake: Scoop the dough into 1.5 tablespoon sized balls onto the prepared baking sheet. The cookies will spread as they bake, so only place 10 scoops of dough per baking sheet. Place the baking sheets into the preheated oven and bake for 10-12 minutes. Let cool for 5 minutes on the pan before transferring to a wire cooling rack, be careful the cookies will be soft.
Make caramel icing: In a small bowl, melt the butter in the microwave. Whisk in the salt and caramel ice cream topping. Add in the powdered sugar, ½ cup at a time, whisking well between each. Continue to whisk until smooth. If the glaze is too thick to drizzle over cookies, place it in the microwave for 20 seconds.
Spoon the icing over the top of the cookies, let cool to set. Serve immediately and enjoy!
Notes
These frosted banana cookies will stay fresh for up to 3-5 days if stored in an airtight container at room temperature.For longer storage, it is recommended to place the cookies in an airtight container or a freezer bag, with a layer of parchment paper between the cookies to prevent them from sticking together. The cookies can be frozen for up to 3 months. When ready to eat, the cookies can be thawed at room temperature and the frosting will remain intact.