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Pots, Pans, & Parkers

Five Starr Banana Cookies


I was introduced to these AMAZING banana cookies by one of my favorite Young Women’s leaders, Sister Starr (hence the double R in the title of this post). She is soooo good at baking has lots of tasty recipes and this is one of them!


  • 3/4 cup shortening or butter
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 2 mashed bananas (3 if they are small)
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 cups of flour

The cookies themselves are pretty easy. Cream the shortening and sugar, add egg, vanilla and mashed bananas. Make sure that it is creamed very well. Add in salt, soda and flour slowly so it will be homogeneous. The badder will be more like the consistency of brownie batter (don’t worry, they will hold their shape). Bake them in an oven heated to 350 degree for 8-9 minutes, until the bottoms are golden brown. Check out these pictures of what they should look like.

Here is the tricky, delicious, sugary part…the FROSTING! I like lots of frosting, so I have doubled Sister Starr’s measurements, but it’s up to you.


  • 1/4 cup milk
  • 1/4 cup butter
  • 6TBSP brown sugar
  • 1/2 tsp vanilla
  • about half a bag of powdered sugar

Scald the milk in a pot. Add the butter, brown sugar and vanilla: bring to a boil on a medium low heat. Stir fast and heat slow as you add in the powdered sugar to avoid chunks. It’s totally up to you for how much powdered sugar to add, if you want a thinner frosting, less sugar and if you want a thicker frosting, more sugar. If it gets too thick, just add a little hot water. Spread frosting over cookies with a wooden spoon and enjoy! You can thank Sister Starr (pictured below with two of her cute boys) for the piece heaven you are about to experience!


  • Lu Tiberius Kirk

    i think the taste of the frosting (kinda caramel-ish) goes very very very well with the delicious banana cookies! my whole house was smelling liek bana and my family loved it. but my frosting crystalized when it cooled down (i guess i was not quick enough while frosting the cookies) abd now it feels like biting into wet sugar when biting the cookies 🙁 i wonder what i did wrong… apart from that, GREAT RECIPE! thank you for sharing

    • katiejoparker

      Lu, thanks for commenting! I really appreciate it! As far as the “wet” sugar problem it could be that your frosting wasn’t thick enough (just add a little more powdered sugar) or it could be that they were left uncovered or too long. You will want to put them in a container with wax paper seperating each layer of cookies. Hope this advice helps!

  • Leah Kathleen Taber

    I made these today, except I switched out most of the shortening for an avocado (I didn’t have much left). They turned out amazing. I’m not sure if I got the icing right, but it is sweet, so that’s all that really matters in my books. Thanks for the recipe!

    • katiejoparker

      Leah, what a fun idea to replace the shortening with avocado! I’m glad it worked out for you. The icing is a little difficult but, you’re right, as long as it’s sweet that’s all that matters! Glad you enjoyed the recipe!

  • Angela

    Thank you for sharing an amazing recipe! Even good without frosting. I will not eat bananas that turn brown and hate wasting them. Love them!!!

  • lightbrownbear

    The cookies are amazing–and the frosting makes them taste like bananas Foster. Unfortunately though, I was unsuccessful getting the frosting to be anything other than a sugary, thin glaze. How much powdered sugar do you normally add?Or perhaps I don’t know how to properly scald milk and added the other ingredients too soon? I think you or your sister should include a YouTube video showing how to make it properly because I’m sure they’d be better if my frosting looked like what’s on the finished product in your photo!

    • katiejoparker

      It takes a ton on powdered sugar! I’m sorry I’ve never measured it but depending on how much you make, it will take close to the entire bag, if not more.

  • boddianaokc65

    I was looking for a sweet and fast recipe to whip something up on a lazy Sunday afternoon after morning church. I had several bananas that needed using quickly and was glad I ran across this recipe. The cookies are wonderful, moist and really delicious. From start to finished product it took all of 40 minutes and produced 38 really yummy cookies. I did cut the icing recipe in half and topped each cookie with a toasted pecan half after frosting. Everything turned out perfectly. Thanks for sharing this “real keeper” recipe with us.

  • Tammy Renee Moppin

    I made these cookies today for our Football team! They are delicious! I did not use the frosting. I made my own banana flavored frosting.

  • Annette

    I wonder if I could turn these in to bars? And if so how long to bake?