Short of actually grilling them, of course, these slow cooker ribs are the best I’ve ever had! Simply simmer them in the slow cooker until they are tender, cover them with barbecue sauce, and finish cooking them in the oven. When I want ribs during the week, I make them like this and eat them within 30 minutes of arriving home. Every time, they come out perfectly!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter flavored shortening
- 1 cup white sugar
- 1 medium banana, peeled and mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup confectioners’ sugar
- 3 tablespoons unsalted butter, softened
- 1 tablespoon milk, or more as needed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Make the cookies: Combine flour, baking soda, and salt in a bowl.
- Beat shortening and white sugar in a bowl with an electric mixer until smooth. Beat in banana, eggs, and vanilla. Add dry ingredients and mix until combined; batter will be sticky. Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven, switching racks halfway through, until lightly browned, 10 to 15 minutes.
- While the cookies are baking, make the glaze: Beat confectioners’ sugar, butter, milk, and vanilla in a medium bowl until well combined. Add more milk as needed to attain a drizzling consistency.
- Remove cookies from the oven and transfer to wire racks. Drizzle glaze over warm cookies, then let cool for 25 minutes before serving.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 78 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
very good but I made a few changes. instead of baking soda I put in baking powder and I boiled one cup of raisins for a few min. till they got plumped up then cooled them I also added a teaspoon of cinnamon and lastly 2 bananas instead of one. you must try my version you will like it also . 🙂
These are so good! I used 2 small bananas as that’s what I had. I also used a bit less butter.. I didn’t do the glaze, but put in a few vanilla flavored chipits. I think next time I’ll just skip the chipits as they were really good on their own.
I used 1 cup of butter instead of shortening and in place of 1c. Sugar, I used 1/2 c. Sugar and 1/2 c. Coconut palm sugar.
really good soft banana cookies, I made a cream cheese frosting for them, absolutely “yummy!
I have made these cookies a few times and think they are delicious following the recipe as written. I have also subbed regular shortening and put in a teaspoon of butter flavoring when I didn’t have butter-flavored crisco. These cookies are a hit in my house.
These are hands down, one of the best cookies I’ve ever made. They taste like banana muffins tops and are INCREDIBLE. I had planned to make the icing but after one bite of the cookies fresh from the oven, I realized they didn’t need it. I followed the recipe with the exception of adding an extra banana and substituting shortening for butter (1:1 ratio).
I used margarine in place of shortening, 2 bananas instead of 1, and 2 tsp baking powder instead of 1 tsp soda. They turned out so good. Very much like a muffin in cookie form. We loved them and didn’t even put icing on them. I will definitely double the bananas and use powder instead of soda when I make them again.
I don’t think I would make them again but they were easy to make. Spongy but we added some peanutbutter to the frosting and cream cheese to give it some life
After reading reviews, I added another banana, used Kerrygold butter instead of shortening because that is the only butter I bake with. I used 1/2 wheat flour 1/2 regular flour, 1/2 brown sugar 1/2 sugar. Added mini chocolate chips to the batter and a dash of cinnamon into my glaze. Looked like muffin tops. Family LOVED it.
Wonderful cookies! I followed another reviewers advice and did 1/2 C butter and 1/2 C shortening + 2 bananas. Due to the fact that I had a wheat allergy, it seems whenever I convert a recipe ‘over’ I have to add more of the ‘flour mixture’ to make it match the consistency needed, so I added approximately 2/3 C more. My only recommendation might be to cool the mixture for about 1/2 hour before baking for a more formed cookie. We didn’t and they tasted amazing albeit on the flat side!
They are very soft & moist. But I am not a fan of the glaze.
I made these cookies for a church event and the men were almost fighting over them…lol. I did use 2 large, very ripe bananas and an extra 1/4 cp flour. I chilled the dough for several hours, since it is very sticky. Only had to bake 10 – 11 minutes. I did frost them lightly, which I liked,but my husband loves them plain. Great recipe!
Delicious, soft, and just the right hint of banana! We’ll make these again! The frosting seemed to work best on cooled cookies instead of warm cookies.
Tried making these cookies twice. Was a bit skeptical, as the picture shows powdered sugar on top. I tablespoon scoops madehuge falt cookies. Tasted ok. without the glaze, but looked horrible. Retried the recipe, following it exactly but using a tsp instead. Glaze from first try never set up. The second batch turned out better, but I iced them instead of using the buttery goo that was recommended. These cookies looked nowhere near the ones in the picture. Then I read the reviews. People had given it 4 stars, but then said they added extra ingredients, and basically changed the whole recipe! Learned my lesson. Next time Ill read the reviews closely before I invest time and money in stuff that doesn’t work.
Horrible. Batter is too wet and didn’t bake right
GREAT BASE RECIPE! I used a few of the recommendations by others: ADD 1C Quick Oats, Use 1/2C butter & 1/2C applesauce, instead of shortening, ADD 1tsp Cinnamon, 1/2C mini Choc chips, & 1/2C chopped walnuts. ADD 1 banana. I also used Banana Extract instead of Vanilla. I dont like to totally mash the bananas because leaving them a little chunky makes them more banana-y. NO NEED for frosting!! GREAT AS IS -TY!
I used half brown half white sugar. I added pecans to one set, chocolate chips to another and pecan, chips and oatmeal to the last. I left some un iced because why not and they are still good.
Didn’t have butter flavored shortening so I did half shortening, half butter and they turned out great. I did put the dough in the fridge between batches, but I do that with all my cookies. I also didn’t use the glaze since I don’t put one on my banana bread. Very tasty.
I have used this recipe more time than I can count! it’s my go-to cookie recipe. I make a few changes. 2c whole wheat flour, 1c oats, Brown sugar not white, and pumpkin instead of bananas. these cookie do not last long!!
I added 1 banana 1/4 cup of brown sugar and lined a 9 by 12 baking sheet with parchment paper and cooked these as a bar but they were delicious especially with the frosting. def will make again
really easy and delicious results. Moist, fluffy, added sliced almonds before baking, great results!