Step 1

Preheat oven to 375°F. Line 2 cookie sheets with parchment paper and set aside.

Step 2

Cream brown sugar and shortening until light and fluffy. Add in mashed bananas and eggs and mix again.

Step 3

In a separate bowl, whisk together all dry ingredients.

Step 4

Add 1/3 of the dry ingredients to the banana mixture, then stir. Add remaining flour in 2 more intervals, stopping to stir ingredients together between additions. Dough will be very soft; more like a thick pancake batter.

Step 5

Scoop dough in 1.5 TBSP balls onto prepared cookie sheet. Cookies will spread, so place only 10 scoops of dough on each sheet. Bake for 10-12 minutes. Let cool for about 5 minutes on the pan before transfering to a cooling rack. Cookies will be soft.

Step 6

Prepare the icing while baking batches of cookies. Whisk melted butter, vanilla extract and hot water together, then add powdered sugar. Add more hot water as needed to get a smooth, spreadable consistency. Icing should be thick enough to not run off cookies altogether, but instead spread and cover the cookies nicely.

Step 7

Spoon icing on cooled cookies. Let cool to set. Enjoy!