Trumped-Out And Banana Nillas

Everywhere I turn, I see Donald Trump… on-line, on-TV, on-everything.  At this point, I’m just Trumped-OUT.  Am I the only one here?

Maybe it’s emotional eating, but that dude is sending me straight to the cookie jar. These sweet, simple Banana Nillas were there to ease the pain.

Banana Nillas


When I bite into them, the scent reminds me of the days of digging into a fresh box of nillas as a kid. These Banilla Nillas are fairly involved, but if you love the classic, you’ll love these too.  There are 3 main parts: creating the cookie, making the frosting/finishing sauces, and the assembly/decorating.

The filling on this recipe is insanely rich and delicious, made complete by adding pureed bananas and butterscotch into the buttercream base.  Here is an easy  Butterscotch Recipe, or use a high-quality store bought butterscotch sauce.

The best part of this recipe is the drizzle satisfaction!  The cookies come alive with color and flavors…YUM.


Take THAT, trump! As for the rest of y’all, I hope you enjoy these truly scrumptious nillas.

Banana Nillas

Credits:Cookie Love, Mindy Segal

Photos by: Maria Hedrick Photography

Banana Nillas
Banana Nillas

Banilla Nillas

By TheSweetNerd  

December 26, 2017

Credit to Mindy Segal, Cookie Love

  • Prep: 1 hrs
  • Cook: 1 hrs
  • Yields: 2 dozen



1/3 cup unsalted butter, room temp

1/3 cup shortening

1 cup confectioner’s sugar sifted

2/3 cup sugar

2 eggs, room temp

1 teaspoon vanilla

1 ½ Tablespoon water

3 cups cake flour, sifted

1 Tablespoon baking powder

½ teaspoon kosher salt

½ teaspoon sea salt flakes

Banana Puree

2 overripe bananas

2 Tablespoon sugar

¼ cup water

1 Tablespoon lemon juice


1 cup (8 oz) unsalted butter, room temp

1 cup confectioner’s sugar, sifted

½ vanilla bean, seeds only

1 Tablespoon vanilla

½ teaspoon kosher salt

½ teaspoon sea salt flakes

½ cup butterscotch sauce (see Butterscotch recipe) room temp

To Finish

½ cup butterscotch sauce

8 ounces bittersweet chocolate, melted (64% cacao)

2 ounces white chocolate, melted (Valhrona)



1Dries: Whisk flour, baking powder, and salts in a bowl. Set aside.

2Base: In a mixer, beat butter and shortening until blended. Add the sugars and mix for 3-4 minutes. Scrape down. Add eggs, vanilla, and water until homogenous. Next, add dries to base until dough comes together, but still looks shaggy. Finish by hand (don’t overmix). Pat into disc rectangular shape, and place in fridge for at least 2 hours or overnight.

3When ready, roll out dough on lightly floured surface ¼ inch thick. Place on parchment paper and put in refrigerator to chill dough (1hr). When ready, pierce dough with fork (docking) numerous times. Cut into 2-inch round cuts and bake off at 300 for approximately 10 minutes.


1Break up bananas by hand and place in a pot over stove. Over medium heat, add sugar, water, and lemon juice until bananas are soft enough to crumble, about 5-7 minutes. Do not carmelize. Puree when done, and place in refrigerator. (Place saran wrap atop puree to prevent oxidation). Once chilled add the puree to frosting.


1Mix butter and sugar until aerated (3-4 minutes). Add vanilla seeds, extract, salts until incorporated. Fold in banana puree. Fold in butterscotch until well incorporated. (See Cindy's Golden Butterscotch Sauce recipe on blog)

Assembly & Finish

1Fill a pastry bag with frosting, Ateco tip#804 and pair cookies to make sandwiches. Fill the cookies with banana frosting and press slightly to adhere. Refrigerate for 30 minutes.

2Melt chocolates in microwave in 10 second intervals. Or, melt chocolates over baine marie (hot water bath).

3Final steps: Dip the top of each sandwich with melted chocolates. Drizzle with butterscotch or alternating colored chocolates.

This recipe is from Mindy Segal, Cookie Love


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