Banana Drop Cookies. These are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too! 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
30 minutes
⏲️ Baking time
8 minutes
Serving size
Approx 50
🍌 Ingredients
1¼ cups sugar
⅔ 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
½ teaspoon cinnamon
For topping (optional)
¼ Cup sugar and 1 teaspoon cinnamon combined.
Instructions
1) In a small bowl, combine flour, baking powder, baking soda, and salt and ½ 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!
📋 Recipe Card
Banana Drop Cookies
Banana Drop Cookies. These are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too!
Ingredients
- 1¼ cups sugar
- ⅔ 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
- ½ teaspoon cinnamon
For topping (optional)
- ¼ Cup sugar
- 1 teaspoon cinnamon
Instructions
- In small bowl, combine flour, baking powder, baking soda, and salt and ½ 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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Nutrition Information:
Yield:
50Serving Size:
1Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 70mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g
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Banana Bread. Great flavors and easy to follow instructions. And yummy of course!
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Moist Caramel Banana Bread. Add nuts like I did or leave them out. Either way it's delicious!
No Bake Peanut Butter Banana Cheesecake. Oh boy! Super easy recipe, no bake and a chocolate chip cookie base!
Caramel Pecan Banana Pie. A delicious pecan pie crust, filled with bananas and topped with caramel sauce. Perfect for the holidays or to take to parties!
Banana Split Bread.
A great family favorite cake recipe, using ripe bananas, pineapple, cherries, nuts, and chocolate chips to give you a lovely soft bread, perfect for breakfast or a snack
Debi Marshall
I used these for strawberry “shortcake”, because I had some bananas and strawberries to use up. They worked perfectly!
Alice
Hi. Can I know what’s the measurement of a cup in gram?
Lovefoodies
Hi Alice, it all depends on what the ingredient is for an accurate measure. We use this conversion site which goes by volume. So if you select the ingredient, it is more accurate. https://www.onlineconversion.com/weight_volume_cooking.htm
Charisse Mar 1, 2021
Hi Lovefoodies
Everyone loved it❤️ but I was able to achieve the brown color on the sides due to too much excitement within the 10 minute time frame. Will do this again.
Lovefoodies
Hey Charisse, glad everyone enjoyed the cookies!
Diana
I was googling for something different to make with ripe bananas & came across this recipe. This has become the only way I use up bananas now. The family loves these cookies & how they are a fluffy soft cookie. I have added chopped pecans or walnuts in them too. Thank you for a great recipe.
Kait
Can you use frozen bananas for this recipe?
Lovefoodies
Hi Kait, yes you can
Kelli
Do you use real butter or margarine?
Lovefoodies
We recommend butter as it gives a better flavor
Kelli
Should these be refrigerated, they are kinda sticky on top.
Lovefoodies
Hi Kelli, no, you shouldn’t have to refrigerate. Just let them cool completely. Not sure why they’re sticky on top!
Susan
I added chocolate chips. My grandchildren love them.
Angel
What is the measurement for butter? It did not post well.
Lovefoodies
Hi Angel, it is 2/3 cup of butter. There seems to be an issue with the fractions when looking on mobile. it is fine on desktop.
Please bear with us and we will report this to our engineers to see if they can fix this asap!
Angela Watkins
Often times it seems I always have 2-3 ripe bananas laying around that everyone avoids like the plague! I get tired of making the same old banana bread all the time so I came across this recipe and decided to give it a try. The cookies are delicious and very soft and most importantly, my kids love them. I made some rolled in cinnamon sugar and added walnuts and chocolate chips to a different batch. I found adding chopped nuts to the tops of the cookies gave it a nice aesthetic look. I love how versatile this recipe is.
Elizabeth
Tried these yesterday and they were an absolute hit with my family! Wish I made the full recipe instead of half! I had my oven on convection @ 375 and came out perfect at 10 minutes. I also used raw sugar as a topping and gave a wonderful little crunch on the top. We used them for ice cream sandwiches for dessert, delious, thanks for sharing the recipe ❣
Robyn V
Great cookie very light and airy. Tried out a variety of toppings, cinnamon sugar and blueberry came out the best!
Megan Benn
Hi Robyn you stated the blueberry came out the best did you use this instead of the bananas?
Nichole
Hi I was wondering if they would still taste good if I baked them without cinnamon (because I'm allergic), or would it change the taste too much?
Lovefoodies
Hi Nichole, they’ll be absolutely delicious without cinnamon. I’ve baked them without before and still tasty!
CookB
What a waste of ingredients. I thought these were going to be cookies. This is a recipe for small pancakes.
Sue
Did you refrigera them🤔
Moumita C
I baked it last evening, tasted delicious but it was very soft. Is it supposed to be that way???
Lovefoodies
Hi there, Glad you liked the recipe. Yes, these are a softer cookie! You baked them correctly!
Wendy
Turned out great, thanks for the recipe
Clara
What a great recipe! I didn't want to wait 30 minutes before baking, so I added an extra 1/2 cup each flour and chocolate chips and baked these cookies right away. They turned out fabulous!
Peggy Hawk
I was looking for a cookie recipe that used bananas. I tried this recipe and was super pleased with these Banana Drop Cookies. They're so tender and they were a hit with my family. I'd love to say thank you to C & H Sugar for putting this recipe on the back of their package! I've had people ask me if they're Snickerdoodles! Thank you again for sharing this yummy cookie recipe.
Jo Ann
What do you think about freezing these cookies? How would you package them for the freezer, and how long do you think they would still be good?
Lovefoodies
Hi Jo Ann, these will be fine frozen. They’re a soft cookie anyway so freezing won’t mean you loose the crunch!
When you freeze, I would suggest layering them on a tray initially with parchment inbetween and placing the tray in the freezer. Once they’re frozen, you can just pop
Them in a bag and return to the freezer. I find doing it this way stops the cookies sticking together once frozen. I think around 3 months in the freezer will be fine.
Hope this helps!
Kristie Hendricks
These are amazing! I made them to take to my family easter. Worried I'll eat them all :0
Christine
These have great flavor. I had to bake mine at 375 degrees instead of 400. The first batch were pretty dark, but at 375 they came out perfectly.
Lois
Made them today...9 minutes was perfect. They were delicious!! I will make them again..and try putting chocolate morsels in them. ?
George Baker
These were very tasty, but the temperature was way too hot. My first batch blackened on the bottom, so I had to use a microplane to scrape the charred side off. After I did this, they were very nice. I suggest a temperature of 350F or slightly higher would be better.
Matina
Excellent ! I added 1tbs of shredded coconut, and 1tbs. instant oats..reducing flour by 2tbs. Next time I am going to add ch. chips.
Brittany
Great recipe; my cookies seem to raise more like a cake.
Cheryl
Omg love these I’ve made them 4 times and everyone loves them if you have not made them you are so missing out the best ever I add walnuts they are amazing ? thank you so much
Lisa
I replaced the eggs with 1/2 cup applesauce and used 1 tsp baking soda with no baking powder. Turned out more like little bread bites rather than a cookie but still really good!
Lora
I'm eager to try my banana drop cookies. I have the dough in the refrigerator and I was interrupted. The chill for 30 minutes became chill for 4 hours. Is my dough ruined?
Lovefoodies
Hi Lora, the cookie dough should be fine! Please enjoy!
Pia
@Lovefoodies, is it really necessary to put them in the fridge?
Lovefoodies
Hi Pia, yes you need the dough to rest and firm up a little
Debra
Thanks for an easy & yummy recipe that’s a great way to use over ripe bananas. I halved the recipe because it’s just me & my husband at home these days. I’m going to take a couple to the toddle next door for a snack when he wakes up from his nap!
Eleanor Litsinger
Can I just make the cookies without using the cookie press? Or do I really have to use that?
Kat
OMG, delicious. I did tweek the recipe a little, added 1 c white sugar and 1/4 c brown sugar, also added 2 c of finely chopped walnuts.
Ate 4 cookies right out of the oven. YUMMY!!!
Diane
Can you add chocolate morsels to this recipe?
Conal
How can i measure 1 1/4 cups and 2 1/4 cups using measuring cups. It would be great if someone can guide me
Crystal
I make this recipe every time i have old bananas. I love to sandwich them with coffee-nutella buttercrean.
Felicia
These cookies are good, but they taste like a “cake cookie!” I added mini chocolate chips to the 2nd batch. I wish they didnt take so much like a cookie cake.
Amy
Disappointed. Taste A+, but the recipe says “cookie”. No way is this a cookie. I would have rather put it in a bread pan, and called it Banana Bread.
Shauna Baldwin
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.
Laura
I made these today and absolutely love them. Would be good if you added some toasted walnuts. Also I think they would make great whoopie pies.
Sonia
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
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
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
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
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
Sorry to say these were tasteless☹️☹️
Followed exact recipe.
Maya
This recipe is so delicious and sweet
I really loved it
After the baking their shape were perfect
Maya
This recipe is so delicious and sweet
I really loved it
Carri
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
Hi, I just want to check something. Should it not be tablespoonful sized balls to bake? A teaspoon seems quite small.
Lovefoodies
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
Thanks, They came out great!
MK
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
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
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
Can these be frozen to use as school snacks
Lovefoodies
Hi Kerry, yes! Freeze in batches so it’s easier for you to get out a bag when you need!
Daniel James
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
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
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
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
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
Thank You, also will using Rotten Bananas affect the taste?, my bananas are Black now.
Lovefoodies
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
Thank you for sharing the Banana Drop Cookie Recipe LOVEFOODIES. i also will make the PEANUT DROP COOKIES! ; D
Elaine R.
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
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
My cookie sheet was sticky and had to adjust my oven. I am going to add another banana to my next batch.
Michelle
Delicious!!
Jennifer
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
do you use all purpose flour or do you use plain flour ? HELP !!!
Lovefoodies
Hi Sue, all purpose is the same as plain flour ?
Sue
Absolutely love the banana cookies. I did add walnuts and I forgot if cooked right they are so soft and fluffy.
Nolly
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
I made these with the gluten free flour Cup4Cup and they came out wonderfully well and delicious!
Christy
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
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
When I made my cookies they came out like muffins
Kennedy
Wow Christy that sounds so yummy!! I’m going to habit give these a try this week
Jamie Washington
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
did you remember to put the batter in the fridge?
Tanja
Can we store them in a jar? If yes, for how many days?
V
Does anyone know if these can be frozen??
Edwynna Roach
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
Loved this recipe. Unexpected light and fluffiness. The sweetness is just right and those cinnamon bananas add an hearty touch!!
Norma
Could I use honey instead of sugar
Cheryl
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
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
Kennedy, can you share what your substitutions were to make these vegan? Thanks, Diana
Kennedy
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
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
In my experience it's 1/4 C. Applesauce
Kennedy
Right it's 1/4th cup applesauce, maybe i mistyped : )
Barbara M McDormand
How fid you make you're so round. Did you use a scoop.
Michelle
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
Does the butter need to be at room temperature?
Gerald Stone
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
Just made a batch today. They are delicious!!! And a huge hit with my 6 year old! Thank you ?
Amita
How to mk it without egg
mhaines10
Add applesauce instead of eggs!
Kennedy
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
Hi! What kind of sugar should we use?
Lovefoodies
Hi Laura, you can use regular sugar ?
Laura Anthony
These are so GOOD, I used banana flavor instead of vanilla. My snack table was a big hit!
Jeff
Followed the recipe to a T...... Delicious! Another great use for ripe bananas....
Juls
I made these by the recipe and they are beautiful light and fluffy biscuits. ?
Kathryn
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
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
Hi Debbie. I think they call biscuits, Scones,. I have several different recipes and the basic dough is like our biscuit dough
kimmie0721
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
Thank you, I was trying to come up with an alternative to the butter. 🙂
Ms. Jasmine
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
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
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
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
Hi
Wanna try can I sub sugar for Splenda if so how much..?
kristyn
high altitude tips...?? TIA!
Jessica Magid
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
Can you use gluten free flour for this recipe?
Jessica Magid
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.
Doeas anyone know if they come out more like a chewy cookie or hard?
Lovefoodies
Hi Myra, these are soft cookies 🙂
Erin
Hello, has anyone refrigerated overnight, Rather than 30 minutes?
Nicole
Does it bake better when you let them sit for at least a day?
Kelsey
Tastes more like a muffin than a cookie, but a good muffin.
Kathryn
That was my thought too.
April Lewis
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
Way to go April!! Loving your creativity!
Iraq Babel.
I do it with out parking soda, it's was more taste, and more thick not crispy, all like it very,
Linda Hilton
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
It looked more like a batter, rather than a dough..
Is this the proper consistensy?
Laurie
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
Hi Laurie, the nutella addition sounds absolutely delicious! Thanks for writing in and sharing your twist on the recipe
Rene
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
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
How about dried pineapple
Medha
Hi! Can you suggest a substitute for the egg? My son is allergic to them.
Barbara
They turned out like mini banana bread cookies. I was disappointed.
Rachel Robles
I made these for a friend's birthday and put penuche frosting on top and they were fantastic!
Jood
What do you mean by cream sugar
Lovefoodies
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
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
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
I made these and added walnuts, oatmeal,chocolate chunks ,granola and coconut! Scrumptious!
jood
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
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
These turned out amazing!! I made exactly by the recipe and they were so good!
Sheli
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
Hi Sheli! Sometimes when we make mistakes we end up with the BEST food!! So glad you enjoyed the cookies!
Anusha
Could you substitute the butter for coconut oil? If so, would it be a direct substitution?
Lovefoodies
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
Just baked them 10 minutes ago.
They turned out delicious.
Definitely one of my favourite cookie .
Lovefoodies
Hey Martine! So glad you like the cookies!
Have a super weekend 🙂
Karmello
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
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
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
Mmmm! Those sound delicious, like a banana doughnut? Would love to know the actual measurements!
The Kosher Tomato
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
Thanks for the inspiration to make this!
Lovefoodies
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
can the banana be fully over ripe or should it be yellow?
Lovefoodies
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
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
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
Can I substitute sugar for honey?
Veronica
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
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
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
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
These were a big hit with my friends! Thanks for a delicious easy recipe!
IG@collegemunchies
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
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!
Rita Oxzama
So sad🤣 my banana drop cookies weren't crisp. Fair taste, but came out more like tiny cookie shaped cakes.
Lovefoodies
Hi Rita, these cookies aren’t meant to be crisp so you did the recipe correctly!
Gabriella
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
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
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
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
I'm thinking peanut butter chips... I love peanut butter and banana.
vanessajsb
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
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
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
Oooooh Michelle! The choccy chips added sound delicious! Please enjoy and thanks for writing in!
Julie @ Running in a Skirt
Yum! I've never even thought about using a banana for cookies! How yummy!
Lovefoodies
Thanks Julie, it is a yummy one so hope you get to try them soon!
Tammy
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
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
Curious about freezing them?
Lovefoodies
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
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
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
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
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?