Eggless Banana Refrigerator Cookies – a delicious recipe with butter, sugar, vanilla, fully ripe banana, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together butter, sugar and vanilla. Add bananas and beat until well mixed.
2
Sift together flour, baking powder and salt. Add a little of the banana mixture at a time, beating well after each addition. Dough will be sticky.
3
Divide dough into 4 parts. Put 1 part on each of 4 sheets of waxed paper. Dampen hands and shape dough into long rolls, 1-inch in diameter.
4
Wrap rolls. Refrigerate or freeze until firm enough to slice easily.
5
Using a serrated knife, cut into 1/2-inch thick slices. Place 2-inches apart on oiled cookie sheets.
6
Bake at 375 about 10 minutes or until edges begin to brown. Lift edge of a cookie to be sure they are not getting too brown.
7
Remove cookies to wire racks to cool. Store airtight.
8
Tips: Oiled cookie sheets are required for these cookies. Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor. Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.
1235
kcal
Calories
47
g
Fat
196
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup butter or 1 cup margarine, 2 cups sugar, 1 teaspoon vanilla extract, 1 cup fully ripe banana, mashed, and more.
Yes, Eggless Banana Refrigerator Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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