Banana Drop Cookies. These 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 left overripe bananas.
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
⏲️ Baking time
👪 Serving size
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 cooling rack is essential for all your cookie baking. Especially over the holidays. It’s a space saver and will fold up nicely making for easy storage too.
This silicone cookie sheet is an essential for cookie making. It means your cookies don’t stick and it’s really easy to clean. You can use this over and over again so no need to buy parchment paper anymore! There’s also a pattern on it to show you where to place your cookies so you don’t overcrowd the baking mat.
1) In a 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 the 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 banana drop cookies recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
- 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
- 1 teaspoon cinnamon
- 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.
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- Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
- OXO Good Grips Cookie Press with Stainless Steel Disks and Storage Case
- Silicone Macaron Baking Mat - Set of 3 Half Sheet (Thick & Large 11 5/8" x 16 1/2") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaroon/Pastry/Cookie Making - Professional Grade Nonstick
Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 70mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g