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Bananarama: Chocolate Frosted Banana Shortbread Cookies

Chocolate topped banana shortbread
'Twas the day after Christmas, 

And when we did rise,
Inside the kitchen
Was an awful surprise:
Not a cookie remained; 
The plates were all bare
So we pushed up our sleeves
And made cookies to share.
It's true; when we woke up this morning, we had the horrific realization that all of our Christmas cookies had been eaten. No, seriously. and the only sources of sweetness in the house were an overripe banana and some leftover chocolate frosting. Getting a bit crafty, we altered a classic old fashioned sugar cookie recipe by upping the butter and adding aforementioned banana to the batter; once out of the oven, we topped the cookies with a dollop of chocolate frosting for a delectable bit of added richness. The finished product was a moist, cakey, shortbready cookie which tasted even better as they cooled and the banana flavor developed. We decorated a couple like anthropomorphic Hostess cupcakes, for no particular reason, but aren't they kinda cute? What a sweet and unexpected post-Christmas miracle.

Chocolate-topped Banana shortbread cookiesChocolate-topped Banana shortbread cookies
Here's how to make 'em:
  • 1 stick unsalted butter, room temperature and cut into chunks
  • 1 super-ripe banana (same ripeness you'd use for banana bread), cut into chunks
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt

In a large bowl stir together the butter, 1 cup of the sugar, the egg, banana and the vanilla. Into the bowl sift together the flour, the baking soda, and the salt and stir the mixture until it forms a dough. Chill the dough, covered, for at least 2 hours or overnight (Note: we only let ours cool for about 30 minutes; your finished cookies would probably be smoother and better-looking if you allowed the dough to cool longer, but try telling that to the cookie-hungry masses.)


Preheat the oven to 375°F. Roll rounded tablespoons of the dough into balls, and arrange them 3 inches apart on lightly greased baking sheets. Either leave as balls for fat cookies, or use cookie cutters or flatten slightly for cookies with a more uniform thickness. Bake the cookies in batches in the middle of the oven for 8 to 12 minutes, or until they are pale golden. Transfer the cookies to racks and let them cool. The cookies keep in an airtight container for 1 week.


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Reader Comments (14)

Ha cute! i bet it was delicious too :)

December 27 | Unregistered CommenterSnooky doodle

All I have is leftover olive tapanade. You did good. Hooray for Christmas miracles!

You mean to tell me some elf came along and "stole" all your cookies? That lucky Santa!

These will do just FINE!

December 27 | Unregistered Commenter~~louise~~

These look delicious!! ~Tara

December 27 | Unregistered Commentermama4life

Chocolate & Banana - one of my favorite combinations. BTW, I made the dark chocolate/peanut butter shortbread cookies for a cookie exchange, and they were very well received. Thanks!


December 27 | Unregistered CommenterCookie Jill

Adorable! Those sound delish!

December 27 | Unregistered CommenterMelissa

Those look addicting.

Where's the snow??? I woke up this AM in Tacoma and it's all melted :(

December 28 | Unregistered CommenterRecipeGirl

Chocolate and banana? You can't go wrong!!!

December 29 | Unregistered CommenterNikiTheo

yum, those sound and look delicious. I hope you had a wonderful holiday!!
Happy New Year!

December 29 | Unregistered CommenterBanana-head Pancake

Mmm awesome shortbread!!

December 29 | Unregistered Commentereatme_delicious

Happy festive cookies and wish you a Happy New Year.

brilliantly crafty ;) these shortbread tasted amazingly good. banana & chocolate are a winning combination, and you made them so well!

January 1 | Unregistered CommenterMango Power Girl

Some of those look amazing!


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