Banana Jumbos
Submitted by lauraland
Soft, cake-like banana cookies with buttermilk and chopped nuts, topped with a thin vanilla confectioners’ sugar icing. Chill the dough for puffier cookies. A vintage recipe with 18 reviews.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThese are the soft, pillowy banana cookies your grandmother probably made.
The dough is more like cake batter than typical cookie dough: mashed bananas, buttermilk, shortening, and vanilla all get mixed into a loose batter that needs an hour in the fridge to firm up. That chilling step is what keeps them thick and puffy instead of flat.
Once baked, they come out soft with lightly golden edges. A thin glaze of powdered sugar icing drizzled on top seals the deal.
Kitchen Tips
- Don’t skip the 1-hour chill. Warm dough spreads too thin and you lose that pillowy texture
- Use part butter and part shortening for the best flavor and structure combo
- These are meant to be soft, not crispy. Pull them at “delicately browned” and no further
- The icing should be thin enough to drizzle, not spread. Add milk a teaspoon at a time until it flows off a spoon
Ingredients
Directions
Mix shortening, sugar, and eggs thoroughly.
Stir in bananas, butter- milk, and vanilla.
Measure flour by dipping method, or by sifting.
Stir flour, soda, and salt together; stir in.
Blend in nuts. Chill one hour.
Heat oven to 375℉ (190℃).
Drop rounded tablespoonfuls of dough two inches apart on lightly greased baking sheet.
Bake about 10 minutes, or until delicately browned.
If desired, frost with a thin confectioners’ sugar icing.
Icing: Mix sugar, milk and vanilla until smooth.
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