I almost always have bananas in various stages of ripening on my counter because I only like to eat them once they are yellow and just starting to turn a few brown spots - but if they get too many spots the deal is off and the idea of eating one literally makes me gag. Once they reach the perfect ripeness, I need to eat them within 48 hours or they become baking material. This insanity is why I am always on the lookout for good recipes to use up bananas. I pinned this recipe from Tracey's Culinary Adventures and tried it out as soon as I had a few overripe bananas.
The cookies themselves are completely yummy and stand alone nicely without the frosting...BUT, I couldn't help trying it out. Although I followed Tracey's cookie recipe quite closely, I changed the frosting significantly to cut down the WW points (with frosting 4 points plus, without frosting 3 points plus).
For the cookie recipe, see Tracey's site. I only altered the spices - 1 full tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/4 tsp ginger to make them stronger. I made 36 cookies by measuring level tablespoons.
For the frosting:
2 cups confectioner's sugar
1/4 cup butter
2-4 tbsp fat free half and half
1 tsp vanilla extract
Melt the butter in a small pan over medium heat. Swirl the pan frequently allowing the butter to cook until you start to see small brown flecks in it - be careful not to let the butter burn! Add the melted butter (make sure to scrape the yummy browned bits out too!) to a heat-proof bowl with you confectioner's sugar. Add vanilla and 2 tbsp of the half and half. Beat until well blended. If the frosting is too thick, add more half and half by the tsp until it is the consistency you want.
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