Banana Drop Cookies. Theses are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too!
Banana Drop Cookies! Everybody loves a cookie or two! This recipe is very easy and uses regular ingredients. It’s also a great way to use up a left over ripe banana.
These Banana Drop Cookies are quite light and fluffy, soft to the bite, so don’t expect crunchy! They are absolutely delicious with a glass of milk or a cup of tea too.
The recipe was shared by one of our Lovefoodies supporters, Jana, who says she first saw the recipe on the back of a C&H Packet, and has been making these cookies ever since. It’s certainly a keeper recipe and Jana loves baking these with her son (who could quite easily eat them all if you let him!) .
Lovefoodies also tested the recipe out, and the photos show you what the cookies look like once baked. It’s a shame you can’t smell or taste via a computer, so that means you simply have to bake them yourself! So please enjoy our delicious Banana Drop Cookies.
Recipe By C&H and Photos By Lovefoodies
Prep Time: 30 minutes
Cook Time: 8 minutes
Makes: Approx 50
Ingredients:
1¼ cups sugar
2/3 cup butter
1 teaspoon vanilla
1 cup banana; mashed well
2 Eggs, beaten
2¼ cup flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon cinnamon
For topping (optional)
1/4 Cup sugar and 1 teaspoon cinnamon combined.
This cookie press is easy on the hands so when you’re pressing the cookies, the handle is nice and soft. It also comes with a variety of discs in a storage box so you can make different shapes.
Instructions:
1) In small bowl, combine flour, baking powder, baking soda, and salt and 1/2 teaspoon of cinnamon.
2) Cream sugar, butter, and vanilla until light and fluffy.
3) Add eggs and beat well. Stir in banana.
4) Slowly mix dry ingredients into wet. Chill 30 minutes in refrigerator.
5) Preheat oven to 400 F.
6) Drop teaspoon sized balls of dough two inches apart on greased cookie sheets. Sprinkle with cinnamon/sugar mixture; if desired.
7) Bake 8-10 minutes or until browned. Cool 2 minutes, then transfer to racks.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here’s some more delicious recipes for you!
Grandma’s War Time Orange Drop Cookies
- 1¼ cups sugar
- 2/3 cup butter
- 1 teaspoon vanilla
- 1 cup banana; mashed well
- 2 Eggs beaten
- 2¼ cup flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 Cup sugar
- 1 teaspoon cinnamon
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In small bowl, combine flour, baking powder, baking soda, and salt and 1/2 teaspoon of cinnamon.
-
Cream sugar, butter, and vanilla until light and fluffy.
-
Add eggs and beat well. Stir in banana.
-
Slowly mix dry ingredients into wet. Chill 30 minutes in refrigerator.
-
Preheat oven to 400.
-
Drop teaspoon sized balls of dough two inches apart on greased cookie sheets. Sprinkle with cinnamon/sugar mixture; if desired.
-
Bake 8-10 minutes or until browned. Cool 2 minutes, then transfer to racks.
- 1.2KShares
Shauna Baldwin says
Banana Drop Cookies
Very yummy.I chilled the dough like you would for Snickerdoodles and I added nutmeg to the cinnamon and sugar.Rolled the balls, again like Snickerdoodles, in the sugar,cinnamon and nutmeg. I also used a tinsey bit of Mediterranean Pink Sea Salt in the sugar topping of 6 cookies and loved it.
Sonia says
Do you also have a recipe for what to do with the first batch that completely burned on the bottoms when using your recommended baking temperature of 400 degrees? Holy moly, they were completely charred with three minutes still left on the timer 😤😤
Tika says
The recipe works fantastically. They are delicious and I didn’t change anything. I got 60 cookies and all of them were fluff,y and sweet. Thank you!
Georgiann Eikenbary says
Tonight I thought I was going to make some Banana Bread and changed my mind and decided I’d look up a recipe for Banana Drop Cookies and found this one; however, I’m going to make Banana Fudge Puddles instead. So for the fudge part: 1 can of sweetened condensed milk plus 2 cups of chocolate chips, melted and mixed up, and after the cookies are done and while still hot make a little dent in the center of them to hold a small amount of the fudge mixture, let cool, and then I store them in an oatmeal box or freeze them for later gifts etc. I love any kind of Fudge Puddle cookies.
Deb says
Made these several times. Followed recipe exactly and they always turn out amazing! Looking for one suggestion though, they seem to sweat on the bottim as they cool. Is there a way to prevent this?
Lovefoodies says
Hi Deb, glad you enjoy the recipe!
I would suggest you put the cookies on a cooling rack and if you already do that, and find they still sweat underneath, maybe try raising the rack a little higher off the work surface, maybe pop a few cups or something sturdy on each corner of the rack so it’s higher? Use whatever you have handy in the kitchen and see if raising it will help to allow the air to circulate underneath a bit easier? Hope that helps!
Dave says
Sorry to say these were tasteless☹️☹️
Followed exact recipe.
Maya says
This recipe is so delicious and sweet
I really loved it
After the baking their shape were perfect
Maya says
This recipe is so delicious and sweet
I really loved it
Carri says
I just made these and they are amazing! They didn’t really spread out so they are the perfect size. I need to hide some so my husband and kids don’t eat them all.
Nicole Vidgen says
Hi, I just want to check something. Should it not be tablespoonful sized balls to bake? A teaspoon seems quite small.
Lovefoodies says
Hi Nicole, it is a heaped teaspoon. These cookies do fluff up quite a lot so they will end up huge if you use a tablespoon. Hope that helps!
Nicole says
Thanks, They came out great!
MK says
Epic fail….not sure baking cookies at 400 degrees is a good idea. Mine nearly burned on the bottom and were still raw on top. Wasted such expensive ingredients!
Mal says
Nice recipe! I’m wondering what ingredient makes it so cakey, out of curiosity. Also my husband mentioned the batter’s scent reminded him of pizza dough batter, and I’m wondering if you think that’s because of the addition of baking powder
Mal says
Nice recipe! I’m wondering what ingredient makes it so cakey, out of curiosity. Also my husband mentioned the batter’s scent reminded him of pizza dough batter, and I’m wondering if you think that’s because of the addition of baking soda?
Kerry says
Can these be frozen to use as school snacks
Lovefoodies says
Hi Kerry, yes! Freeze in batches so it’s easier for you to get out a bag when you need!
Daniel James says
Amazing smooth tasty cookies.
I wizzed the eggs and the banana together in the blender to make a really smooth mix. Then added it to the creamed butter and sugar. It made a really smooth texture to my cooky drops. I also used a course raw sugar instead of white sugar. I then placed the mix in a strong large zip lock bag before putting in the fridge. then i cut the corner off the bag and pipped out the mix as needed.
So easy and no mess!
Heather says
I’m not sure what everyone else is doing wrong but I followed the recipe and then added mini chocolate chips. Made a smaller cookie and kept the dough in the refrigerator between batches. They turned out perfect! Wish I could add a picture for you.
Claire says
Very tasty. I substituted brown sugar for the white. I wonder if these cookies could be sandwiched together with a filling to make banana whoopie pies?
Natalya Rose-Marie Roberts says
Could I make the Banana Drop cookies without adding Baking Powder/Soda and also without substituting plain flour for self raising flour? because I’ve got 4 Rotten Bananas in my fridge and I want to make something with it but I’ve only got All Purpose flour aka plain flour.
Lovefoodies says
Hi Natalya,
You can try it, the only thing it may do is not make the cookies as fluffy, but if you don’t mind that it will be ok!
Natalya Rose-Marie Roberts says
Thank You, also will using Rotten Bananas affect the taste?, my bananas are Black now.
Lovefoodies says
If your bananas are black, the cookies will be sweeter so you might want to reduce the sugar amount in the recipe. Perhaps take out 2 tablespoons of sugar after you weigh it.
JULIA d says
Thank you for sharing the Banana Drop Cookie Recipe LOVEFOODIES. i also will make the PEANUT DROP COOKIES! ; D
Elaine R. says
These cookies are cakey, so a different texture from what I’m used to. They turned out well, just like the pictures. Next time I would probably add 1 tsp of cinnamon (instead of 1/2 tsp) and maybe some chopped nuts just to give them a bit of texture and punch. They were a nice way to use up some ripe bananas.
Lovefoodies says
Hi Elaine, yes they’re a soft cookie so adding a few nuts will give them a bite and even extra deliciousness! I know some have added chocolate chips, raisins and all sorts to make them varied each time they bake them. Glad you enjoyed the cookies and happy weekend to you!
Gayla Johnson says
My cookie sheet was sticky and had to adjust my oven. I am going to add another banana to my next batch.
Michelle says
Delicious!!
Jennifer says
This recipe made a better cake than cookies. I made a couple trays of cookies and they were flat and ran together. They tasted amazing though and I didn’t want to waste the dough, so I pit the rest into a small cake pan and cooked it at 375 degrees for about 24 minutes. I still sprinkles it with the sugar and cinnamon before putting it in the oven and it cane out amazing. It was soft and fluffy and still tasted delicious.
sue crenshaw says
do you use all purpose flour or do you use plain flour ? HELP !!!
Lovefoodies says
Hi Sue, all purpose is the same as plain flour 😁
Sue says
Absolutely love the banana cookies. I did add walnuts and I forgot if cooked right they are so soft and fluffy.
Nolly says
Love this recipe….followed the exact instructions and they came out great…my family love it..can’t wait to try it again….bananas are not going to be spoiling in my house again…Thanks
Shannon says
I made these with the gluten free flour Cup4Cup and they came out wonderfully well and delicious!
Christy says
LOVED this recipe written exactly as is! I also tried making it his way:
– Used 1 cup canned PLAIN pumpkin from a 15 oz can (set aside remaining pumpkin)
– Added 1 teaspoon pumkin pie extract (can omit; just increase other spices)
– Added an additional 1/2 teaspoon cinnamon (for a total of 1 teaspoon)
– Added 1/4 teaspoon ginger
– Added 1/8 teaspoon cloves
– Used 3/4 cup white sugar PLUS 1/2 cup Truvia brown sugar baking blend instead of all white sugar
Kept all other ingredients and directions as is. Now I have pumpkin pie in a cookie!
After cooling the cookies for 90 minutes, I combined 1 Package cream cheese with remaining pumpkin, added a splash of vanilla, and finally added enough powdered sugar to make a spreadable frosting (I didn’t measure powdered sugar…just eye balled it), and frosted the cooled cookies. Hubby LOVES them!
Lovefoodies says
That sounds amazing Christy! Next time you make the pumpkin ones send in a photo and I’ll add your suggestions to the recipe too so everyone will try it!!
Ashley says
When I made my cookies they came out like muffins
Kennedy says
Wow Christy that sounds so yummy!! I’m going to habit give these a try this week
Jamie Washington says
I made these and they all ran together like a cake. They were delicious though.I think maybe because I didn’t beat the eggs first.whoops.I will be making them again.
Krysta says
did you remember to put the batter in the fridge?
Tanja says
Can we store them in a jar? If yes, for how many days?
V says
Does anyone know if these can be frozen??
Edwynna Roach says
Absolutley love these cookies In the original recipe as above but I alsomade a slight change in added walnuts chocolate chips and some cinnamon peanut butter in place of some of the butter super good To!
Maea says
Loved this recipe. Unexpected light and fluffiness. The sweetness is just right and those cinnamon bananas add an hearty touch!!
Norma says
Could I use honey instead of sugar
Cheryl says
These were a HUGE hit! Easy to make. Follwed direction exactly for the first batch, second one I added chocolate chips, extra yummy. I only got about 30 cookies from the batch using a large cookie sccop. They didn’t look as beautiful as the pic, but they are very good.
Kennedy says
Made these cookies last night! But I made them gluten free and vegan for allergy reasons. I also used a cup of brown sugar instead of 1 1/4 cup of regular sugar.
These cookies turned out so yummy!!! The banana is not overpowering at all, but really provides a great fullness to the cookie. I’m someone who doesn’t always like banana flavored anything but we had a couple of bananas getting way too ripe.
I like the substituted cup of brown sugar, these cookies will have their own natural sweetness with the overripe banana and the brown sugar pairs so well with that! They are delicious but not overly sweet, I’d recommend these cookies for someone who doesn’t like super sweet treats.
Last, I’ve eaten mine : Plain : With Blackberry Jam : With Peanut Butter : Seriously, any variation I’ve tried is delicious! I have extra blackberry jam so I’ll probably eat all my cookies with it.
So glad I found this recipe! Yum~
Diana Elizabeth says
Kennedy, can you share what your substitutions were to make these vegan? Thanks, Diana
Kennedy says
I believe I substituted 2 eggs for a “flax egg” which was in a measuring cup I added 1/3 of ground flax seed and 2/3 water. Stir it up and let it sit for just a minute.
You could substitute 1:4 cup applesauce for each egg.
Or, my new favorite sub is vinegar and baking soda! It really lightens up the baked goods, like an egg would. The other methods are good at binding but are not necessarily light
Diana says
Thanks so much! Just to clarify on the applesauce substitute: do you mean for every 1 egg called for, you use 4 cups of applesauce?
Rana says
In my experience it’s 1/4 C. Applesauce
Kennedy says
Right it’s 1/4th cup applesauce, maybe i mistyped : )
Barbara M McDormand says
How fid you make you’re so round. Did you use a scoop.
Michelle says
I just made these cookies & tried one that has cooled, I’m hooked! I had to have 2 more! Lol I prefer my biscuits/cookies soft and fluffy & these are perfect! 🙂 This recipe makes sooo many!! So have put half the mixture back in the fridge, I’m assuming it will be fine for tomorrow? Lol 😀 thanks for the recipe 😁
Lisa says
Does the butter need to be at room temperature?
Gerald Stone says
I love this recipe! I’ve made it adding walnuts, chocolate chips, blueberries, and strawberries. In each case the banana flavor is a great compliment. Make sure though the bananas are fully ripe to overripe for best flavor.
Carrie Sesney says
Just made a batch today. They are delicious!!! And a huge hit with my 6 year old! Thank you 😊
Amita says
How to mk it without egg
mhaines10 says
Add applesauce instead of eggs!
Kennedy says
I made mine without egg and used 1/3 cup ground flax seed and 2/3 cup water. Swirl it around, let it set for a few seconds and toss it in! I really liked the cookies with the “flax egg” But I did this because I didn’t have applesauce. I’m glad I tried it with the flax because honestly I think applesauce would be too sweet for this recipe
Laura Castañeda says
Hi! What kind of sugar should we use?
Lovefoodies says
Hi Laura, you can use regular sugar 😁
Laura Anthony says
These are so GOOD, I used banana flavor instead of vanilla. My snack table was a big hit!
Jeff says
Followed the recipe to a T…… Delicious! Another great use for ripe bananas….
Juls says
I made these by the recipe and they are beautiful light and fluffy biscuits. 😁
Kathryn says
I thought they were supposed to be cookies, not biscuits. The ones I made came out like muffin tops instead of what the picture depicted.
Debbie Strum says
Hi Kathryn
In Europe, cookies are called biscuits. Now I wonder what they call what we think of as biscuits over here. Maybe they don’t make such things over there. LOL In any case, I think it is interesting to learn the word differences of other countries compared to ours. 😀
Anne Wesig says
Hi Debbie. I think they call biscuits, Scones,. I have several different recipes and the basic dough is like our biscuit dough
kimmie0721 says
Literally just finish baking these and just needed to comment on this recipe. Made them for my four year old daughter who is a very picky eater on a strict diet. She loves them. I used coconut oil instead of butter and coconut palm sugar . Thanks for the recipe.
Wendy says
Thank you, I was trying to come up with an alternative to the butter. 🙂
Ms. Jasmine says
I’ve made these several times. We LOVE them. I haven’t changed anything. I’ve let the dough sit in the fridge for 2 days in the past and the cookies were still VERY good. Thanks for sharing this recipe!
Glenice says
These cookies are excellent, I made them after work,my family was surprised. They all said, “these are great”.I love making banana bread but I have a new love now,banana drop cookies.
Jill says
I made these today. Used parchment paper to bake and they came out perfect. Cooked 10 mins and had a nice crisp to them. Great flavor and not too sweet.
Kathryn Patterson says
My cookies didn’t look anything like yours! Drop cookies eh? Maybe I should have dropped them from a higher distance. They didn’t spread out at all. I baked half of them on a cookie sheet sprayed with Pam, and baked the others on parchment paper. I put them in at the same time, and at 5 minutes the cinnamon sugar mixture that ended up on the sheet was burning, as was the bottom of the cookies. I am trying to figure out what to do with the parchment cooked ones to make them suitable for serving.
Jeanette says
Hi
Wanna try can I sub sugar for Splenda if so how much..?
kristyn says
high altitude tips…?? TIA!
Jessica Magid says
My daughter is on a very strict diet that we can not use sugar, but I used honey as a substitute. Sweetened with a two large spoonful of honey (prob approx 2 TBSP) as a substitution and the cookies were still yummy and kid friendly!
Ang says
Can you use gluten free flour for this recipe?
Jessica Magid says
Yep, we are using GF rice flour and I also made a batch with a blend of GF rice flour, with a small amount of GF almond flour. (Proportion about 2/3 white flour to 1/3 almond flour).
Myra B. says
Doeas anyone know if they come out more like a chewy cookie or hard?
Lovefoodies says
Hi Myra, these are soft cookies 🙂
Erin says
Hello, has anyone refrigerated overnight, Rather than 30 minutes?
Nicole says
Does it bake better when you let them sit for at least a day?
Kelsey says
Tastes more like a muffin than a cookie, but a good muffin.
Kathryn says
That was my thought too.
April Lewis says
Hello from London Ontario Canada
Thank you so much for the recipe. These cookies are GREAT!!! But to make them even better i added some CHOCOLATE CHIPS!!!!
Now there to die for!!!MMMM!
Again Thank you so very much.
Keep posting those yummy recipes!!!
April Lewis.
Lovefoodies says
Way to go April!! Loving your creativity!
Iraq Babel. says
I do it with out parking soda, it’s was more taste, and more thick not crispy, all like it very,
Linda Hilton says
Loved, loved, loved these super soft Banana Cookies. We had to add a little extra flour probably because we had a little extra mashed bananas. I also added a little extra cinnamon which just made the all the better.
Joanne says
It looked more like a batter, rather than a dough..
Is this the proper consistensy?
Laurie says
I’m one that can’t follow recipe. I’m always outside the box to create.
These cookies are great with my added flare. It stared when my son made a banana sandwich with Nutella. I started with this recipe and the changed the following: So I used 1/2 cup of brown sugar and 3/4 sugar vs all white sugar, this adds more chew to cookie. Then I mixed in two rounded tablespoons of Nutella. I did not add cinnonmon suger on top. I did add 3/4 teaspoon of cinnamon in mix.
Lovefoodies says
Hi Laurie, the nutella addition sounds absolutely delicious! Thanks for writing in and sharing your twist on the recipe
Rene says
My mom use to make something like this but there were with pineapple. Can I use pineapple, if so what portion should I use? Thanks in advance
Lovefoodies says
Hi Rene, your pineapple ones sound absolutely delicious! I’m afraid I wouldn’t know where to begin with advising you on quantities because I’ve never made them using pineapple. I guess if you wanted to ‘experiment’, you could try the same weight as the banana in the recipe, but make sure you drain the pineapple well as there might be too much liquid, and I would use crushed or pureed pineapple. If you do make them, please do pop back and let me know. I’m very curious and it really does sound delicious!
Susan says
How about dried pineapple
Medha says
Hi! Can you suggest a substitute for the egg? My son is allergic to them.
Barbara says
They turned out like mini banana bread cookies. I was disappointed.
Rachel Robles says
I made these for a friend’s birthday and put penuche frosting on top and they were fantastic!
Jood says
What do you mean by cream sugar
Lovefoodies says
Hi there, creaming is the method used when you add sugar and butter and using an electric mixer (or a wooden spoon), you beat until the mixture becomes pale in color and turns a fluffy texture. Hope that helps!
Brenda Budd says
I just made them and they tasted great. My oven must be way to hot cause every bottom was too brown for my liking. Next time I will lower the test and use parchment paper, was looking for a tasty cookie to make for the homeless. I will try to add other ingredients as well, the first time round I stick to the recipe.
Lovefoodies says
Hi Brenda, yes, the ovens can vary so much, but at least you know how to fix that for next time. We have had a few people adding some extra goodies to the cookies if you have time to read some of the comments below. There’s some lovely idea for mixing these up a bit!
Thanks for writing in and glad you liked the recipe.
Sonya says
I made these and added walnuts, oatmeal,chocolate chunks ,granola and coconut! Scrumptious!
jood says
it looks so good but i had a hard time to understand it i mean Instruction number 2 and 3 do i add it to number 1 thanx
Lovefoodies says
Hi there, instructions 2 and 3 are combined in the same bowl, then the ingredients you added in instruction 1, you need to put them in the bowl you added the butter, banana and eggs to. Instruction 1 is all the dry ingredients listed in the recipe. Hope that helps!
Jen says
These turned out amazing!! I made exactly by the recipe and they were so good!
Sheli says
I made these today and they were delicious. I added chopped pecans to my batter. I actually missed putting the cinnamon in the dough. I sprinkled with cinnamon sugar on the top of the first batch and they were yummy. The second tray of cookies went in without the cinnamon and sugar by mistake. After they began to bake I remembered it and pulled them out and sprinkled a lot of the cinnamon and sugar on top and put them back in the oven to finish baking. That tray of cookies was the best 🙂 thanks for a great recipe and a terrific way to use those right bananas.
Lovefoodies says
Hi Sheli! Sometimes when we make mistakes we end up with the BEST food!! So glad you enjoyed the cookies!
Anusha says
Could you substitute the butter for coconut oil? If so, would it be a direct substitution?
Lovefoodies says
Hi Anusha, I haven’t tried any substitution in the recipe so I’m afraid I can’t advise on using coconut oil. If you do try it, please do let us know incase others ask too!
Martine says
Just baked them 10 minutes ago.
They turned out delicious.
Definitely one of my favourite cookie .
Lovefoodies says
Hey Martine! So glad you like the cookies!
Have a super weekend 🙂
Karmello says
I’m inspired. I baked them today. Recipe was simple. They turned out good! Not as round as would have liked, but tasty!
Thanks for the recipe!
Michele D'Anjolell says
Has anyone ever tried swapping out 1/4 c of the sugar for 1/4 c of brown sugar. Make it like banana foster’s drops?
Betty says
They look very nice I wil make this weekend I also use bananas and make little cakes is a recipe from my dear +mom.. First you peel 3 bananas and mash them and put sugar and vanilla and then in the mixer add one egg..Mix again and at last the flour with cinammon, when all is well mixed take portions and fry in hot oil..When they are brown you take from the pan and put sugar over. Sorry my english explaining recipes.I hope you like this. Now I have cookies of bananas this is amazing,,,
Bonnie M. Horeski says
Mmmm! Those sound delicious, like a banana doughnut? Would love to know the actual measurements!
The Kosher Tomato says
Hi there! I did actually put a hyperlink to your page/ recipe – but looking at it now, I’m only able to see your page URL if I hover over it. I will see if I can fix that now! (I’m new to wordpress)
thekoshertomato says
Thanks for the inspiration to make this!
Lovefoodies says
Hi Sandy, glad you were inspired! I’d love it if you linked up to us in your recipe rather than a mention because that will help your readers find the recipe you refer to in your post.
Thanks very much!
kristin says
can the banana be fully over ripe or should it be yellow?
Lovefoodies says
Hi Kristin, I have made these cookies using both yellow and over ripe. the only thing I found was with the yellow one, you do need to mash it well (because it is harder) and also, with the over ripe, the cookies were a lot sweeter due to the sugars in the banana, so if using over ripe, I would knock a little of the sugar off the recipe unless you like really sweet!
Hope that helps. They are a delicious cookie either way!
Michele D'Anjolell says
Do you think you could swap out 1/4 c of sugar for brown sugar so they would be more like banana foster’s drops?
Lovefoodies says
Hi Michele, I don’t know if they will taste like them as I haven’t tried it, but there is no reason why you couldn’t use brown sugar. They will still be delicious!
Kimberly says
Can I substitute sugar for honey?
Veronica says
These cookies are great! I did make a few changes based on what I had. I did 1 cup sugar, 1/4 cup flax seed meal, and I swapped one cup of flour for white whole wheat flour. I didn’t have enough butter so I used 1/3 cup butter and 1/3 cup unsweetened applesauce. They turned out delicious!
Lovefoodies says
Wow! Hi Veronica! That sounds like a great adaptation, and thanks so much for letting us know the alternatives you used. I always think it is so helpful for others if they need to make changes. So happy you enjoyed the recipe and thanks so much for taking the time to write in and update us on your baking!
PC says
I made these today to use up some too ripe bananas. The only change I made was to lessen the sugar to 1 cup and add a bag of milk chocolate chips (11.5 oz bag). I folded them in after the dough was mixed and then chilled it. I wouldn’t say they were amaizing but they were good. Yummy warm. I like soft cookies and they are soft, light banana flavor. (3 small bananas made 1 cup for me). It’s nice to have something different to make with ripe bananas rather than banana bread.
Lovefoodies says
Hi there! Thanks so much for letting us know how you changed the recipe. The addition of chocolate chips sounds absolutely delicious! and yes, these are so yummy, warm from the oven. Thanks for taking the time to write in, and wishing you a lovely weekend!
Kate Bennett says
These were a big hit with my friends! Thanks for a delicious easy recipe!
[email protected] says
Love this recipe! I placed a graham cracker cookie under the dough before baking it and it gave the cookie a little crunch! Topped some and filled some with peanut butter and jelly. (:
Lovefoodies says
Gosh! Hi Sarah. That is PURE GENIUS! I love the idea of the graham cracker. So clever!! Thanks very much for sharing what you did, we’re loving all the ideas people do with the recipes!
Gabriella says
Hi just made these. They are very delicious , put fresh blueberry in last batch, came out great. Just wondering can I use whole wheat flour to make them too? And would it be the same amount, would like to make them for my grand daughter.
Lovefoodies says
Hi Gabriella, those blueberries in there sound absolutely delicious! To be honest, I have only ever stuck to the recipe you see, so I can’t say 100% on variations. However, if you do end up changing the flour, please do pop back and let us know so it will help others too!
Thanks so much for taking the time to write in and let us know and so happy you enjoyed the cookies!
Kate says
I just made these and added 1/2cup of chopped walnuts to the recipe and they turned out delicious, taste just like banana nut bread. Thanks so much for the recipe.
Lovefoodies says
Hi Kate! That sounds really good with the addition of walnuts. I will try that too next time I make these! Thanks so much for taking the time to let us know what you did with the recipe and that you enjoyed the cookies.
Wishing you a very Happy New Year!
Herodius says
I’m thinking peanut butter chips… I love peanut butter and banana.
vanessajsb says
These are delicious! I think I did something wrong though because they came out more like muffin top consistency/density. But still they’re GREAT.
Lovefoodies says
Hi Vanessa! Nope, you did it exactly correct the way you describe. I wrote in the introduction these are a soft cookie (as you know, some like crunchy, some chewy, some soft!) So yes, they came out perfect!
Glad you liked them. It is a delicious one for sure! Thanks for writing in and wishing you a lovely weekend ahead!
Michelle Van Ellis says
Yum, going to make these with some chocolate chips. I have some overripe bananas and thought I’d be making bread but these look like a delicious change.
Lovefoodies says
Oooooh Michelle! The choccy chips added sound delicious! Please enjoy and thanks for writing in!
Julie @ Running in a Skirt says
Yum! I’ve never even thought about using a banana for cookies! How yummy!
Lovefoodies says
Thanks Julie, it is a yummy one so hope you get to try them soon!
Tammy says
I’m making these cookies now and just noticed that in the ingredients there is 1/2 tsp of cinnamon on the list however, it does not say where to add this in the directions. I’m going to assume it should be added to the dry ingredients.
Lovefoodies says
Hi Tammy, yes, with the dry ingredients. It must have been an oversight for me when I wrote the recipe out for you all. I’ll hop on and get that corrected right now! Thank you for alerting us! Happy baking!
melissa mcbride says
Curious about freezing them?
Lovefoodies says
Hi Melissa! I am too! I haven’t tried freezing these cookies, but I guess you could because they aren’t a crunchy type of cookie so you don;t need to worry about loosing the ‘crunch’! If you do freeze them, please let us now how they are so we can update the recipe with your suggestion if you think the quality isn’t affected.
Thanks for writing in!
Alejandra says
I just made this cookies and they came out more like whoppie pies than cookies. Do you know what the problem might have been?. They were delicious either way, so Im not really mad about it though 🙂
Lovefoodies says
Hi Alejandra, yes indeed, they are a soft fluffy cookie and not a crunchy one. I did mention that at the start of the recipe because I know some people are looking for particular types of cookie, i.e crunchy or soft, so I made sure I described them first!! Glad you liked them, and your baking sounds like it came out perfect if they were soft 🙂
Diane Wilson says
I loved the flavor but mine also came out more spread like a pancake and I baked the second batch 4 minutes longer which seemed to help. Maybe my bananas were larger than you used. Mine were large bananas. So they were really wonky shaped. I had to cut them like squares, but the taste is great and I think next time I will add a bit more flour but I didn’t lose the bananas and I didn’t toss the cookies. I did find them lovely and tasty
Tracer says
So I just saw this recipe and am so psyched to try it but butter is soo expensive and scarce where I am so I just wanted to find out if I can replace butter with margerine and if I do would that ruin things?