The biggest problem with banana pudding to me is a lack of portability; you have to use a spoon, or you are made fun of in polite society. It also takes two hands to eat. Then you have to wash a bowl and a spoon. Ridiculous isn’t it? So let’s turn it into a cookie. Yes, you heard me, a cookie. So we need some intense flavors. The banana flavor comes four ways: banana pudding, mashed banana, banana extract, and crushed dried bananas. I hope you like it.

Dry ingredients:
3 cups flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
Wet ingredients:
6 ounces butter
6 ounces cream cheese
2 eggs
3.4 ounce box instant banana pudding
8 ounces sugar
2 teaspoons banana extract
1 ripe banana, mashed
1/2 cup broken dried banana pieces
1/2 cup crushed graham crackers
1/4 cup sugar
1/2 stick melted butter

Frosting:
1 stick butter at room temperature
3 cups powdered sugar
1 tablespoon milk
1/4 teaspoon salt
1 teaspoon elderflower syrup
1 teaspoon elderflower liqueur

In bowl 1 add flour, baking powder, cinnamon, pudding mix and salt and mix.

In bowl 2 cream butter and cream cheese.

Add sugar and banana and mix.

Add eggs and banana extract and mix.

Add mashed banana and mix.

Add banana pieces and mix.

Refrigerate dough for 30 minutes.

Preheat oven to 350.

In a clean bowl add sugar, graham crackers, and melted butter and combine.

On a parchment-lined baking sheet, add 1 teaspoon of graham cracker mixture for each cookie. Then add 1 1/2 tablespoons scoop of cookie dough on top to cover graham cracker.

Bake for 10-12 minutes. Let cool.

In a clean bowl mix butter and salt until creamy.

Add 1 cup powdered sugar and mix.

Add elderflower products and milk. Mix.

Add remaining powdered sugar and beat until smooth.

Top cookie with frosting.

Serve.