Frosted Banana Cookies are a light and fluffy sweet banana cookie with the perfect hint of cinnamon and cloves. Each cookie is topped with a smoothly sweet brown butter frosting for the perfect mouthful! 

If you love my Pumpkin Cookies then you’ll definitely love these banana cookies! And if you are looking for more ways to use your ripe bananas, be sure to add my Banana Coffee Cake, Buttermilk Banana Chocolate Chip Muffins, Banana Cupcakes, and my Cinnamon Banana Bread Recipe to your must-make list! 

Frosted Banana Cookies with one cookie having a bite taken out of it.

Why This Recipe Works

  • Banana spice cookies. You’ll love these sweet banana cookies with their hint of warm cinnamon and cloves! It’s the perfect fall cookie. 
  • Soft banana cookies. These pillowy banana cookies are the perfect texture! 
  • Best banana cookies with brown butter glaze. The brown butter frosting is the perfect topping to these delicious banana cookies. 

Ingredient Notes

Frosted Banana Cookies ingredients in a glass bowl on a white background.
  • Vegetable Oil: These frosted banana cookies have a fluffy, cake-like texture. Using the vegetable oil gives us that light and puffy texture. 
  • Light Brown Sugar: The brown sugar will result in soft cookies that are richly sweet.
  • Ripe Bananas: Using ripe bananas means the bananas will be easier to mash and will taste sweeter. 
  • Flour: Regular, all-purpose flour is all you’ll need! 
  • Cinnamon & Cloves: The combination of cinnamon and cloves provides the perfect flavor in this banana cookies recipe to ring in the fall season! 
  • Unsalted Butter: Be sure to follow my Brown Butter recipe to get the perfect browned butter every time. 
  • Powdered Sugar: The powdered sugar provides a sweet flavor and a smooth texture to the brown butter glaze.  

Step-by-Step Instructions

  1. Combine wet ingredients. Preheat oven to 350ºF. To the bowl of a stand mixer fitted with the paddle attachment, add 2 large eggs and 1 cup brown sugar. Mix on medium speed until well combined. Add 1/2 cup vegetable oil and 1 cup mashed banana and mix until combined. 
  2. Add dry ingredients. Add 3 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp ground gloves. Mix until combined.
  3. Portion onto prepared baking sheet. Line a baking sheet with parchment paper. Using a 2 T-sized scoop, drop the cookie batter onto the baking sheet, leaving 2 inches between each cookie. 
  4. Bake banana cookies. Bake the banana cookies for 11-13 minutes. The tops of the cookies should look puffy and spring back when softly touched. Remove and let cool on the cookie sheet for 5 minutes. Then transfer to a wire rack to cool completely. 
Four images showing the process of making banana cookies batter in a glass bowl.
  1. Make the brown butter frosting. Follow my How to Brown Butter recipe and brown 6 tablespoons of butter. Place 2 cups powdered sugar in a large mixing bowl. Pour the browned butter on top. Add 1/4 tsp vanilla extract and 3-4 tablespoons milk. Whisk until combined. Add more milk, as needed, until the brown butter frosting is thin enough to drizzle, but thick enough to not fall off the cookies. 
  2. Frost the banana cookies. Using a spoon, drizzle the brown butter glaze on top of each cookie. Let sit to set. Enjoy! 
Banana cookies frosted with a brown butter frosting.

Recipe Tips

If you use ripe bananas, you’ll have a sweeter cookie with better banana flavor. Overripe bananas with brown spots work best (proved the best flavor with natural sweetness). 

Don’t over mix! Over mixing can create a tough consistency.

Let the cookies cool completely or the frosting will melt right off. 

Gradually add the milk to the frosting until you get your desired consistency. Less first is better. You can always add more later! 

Make Ahead, Storing, and Freezing

If you want to make this banana cookie recipe ahead of time, you could make the cookies and freeze them. You can also make the cookie dough/batter and store that in the fridge for up to 24 hours and then bake the next day. 

Store leftover frosted banana cookies in an airtight container at room temperature for 3 days for best results. For longer store, refrigerate for up to 1 week. 

To freeze, place the banana cookies on a tray until firm. Then transfer to a freezer bag with parchment paper between the cookies so they don’t stick together. 

Freeze for up to 3 months. Remove and thaw before enjoying. 

Recipe FAQs

Can I use frozen bananas?

Yes you can! Just be sure to thaw them and mash them before using. 

Can I use whole wheat flour?

You can substitute part of the flour for whole wheat. If you do a full swap, just note the cookies may come out denser than if you used regular flour. 

How do I brown butter? 

I have thorough instructions as well as troubleshooting help in my How to Brown Butter recipe post.  

Can I add chocolate chips?

Sure! You can add 1/2 cup chocolate chips at the end. Fold in with a spatula before portioning out with a cookie scoop on the baking sheet. You can omit the frosting if you are adding chocolate chips. Or keep it! Up to you.

A bite taken out of a banana cookie frosted with brown butter frosting.

More Banana Recipes

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Frosted Banana Cookies with one cookie having a bite taken out of it.
Print Save Text Recipe Review
4.67 from 3 votes

Frosted Banana Cookies

These banana cookies are soft and fluffy and topped with a brown butter frosting. They are so good!
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 26 cookies


  • 1/2 cup vegetable oil - or canola oil
  • 1 cup light brown sugar - packed
  • 2 large eggs
  • 1 cup ripe bananas - mashed
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves

Brown Butter Frosting


  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, or the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and brown sugar on medium speed until combined. Add the oil, mashed bananas and mix until combined.
  • Add the flour, baking powder, baking soda, cinnamon, salt, and ground cloves. Mix until combined. 
  • Use a 2 T sized scoop and portion the dough onto the baking sheet, leaving 2 inches between each cookie. Bake for 11-13 minutes, the tops should be puffy and should spring back when touched.
  • Remove from the oven and let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. 
  • Make the frosting: Place the powdered sugar in a large bowl. Brown the butter in a small saucepan over medium heat, stirring occasionally until amber in color, and has a nutty aroma. Pour the brown butter over the powdered sugar. Add the vanilla, and whisk to combine. Add the milk, a tablespoon at a time until it reaches your desired consistency. Drizzle the frosting over each cooled cookie. 



Calories: 193kcal (10%)Carbohydrates: 30g (10%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 21mg (7%)Sodium: 96mg (4%)Potassium: 80mg (2%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 108IU (2%)Vitamin C: 1mg (1%)Calcium: 25mg (3%)Iron: 1mg (6%)
Course: Dessert
Cuisine: American
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