Banana Drop Cookies. These are light fluffy cookies 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.
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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.
Check out our white chocolate cranberry variation on this banana drop recipe! So good!
Recipe By C&H and Photos By Lovefoodies
Prep time
30 minutes
Baking time
8 minutes
Serving size
Approx 50
Ingredients
1¼ cups or 250g sugar
⅔ cup or 170g butter
1 teaspoon vanilla
1 cup, approx 1 medium sized banana; mashed well
2 Eggs, beaten
2¼ cups or 280g all purpose, plain flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
For topping (optional)
¼ Cup or 50g 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, 200C.
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. These are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too!
Ingredients
- 1¼ cups or 250g sugar
- ⅔ cup or 170g butter
- 1 teaspoon vanilla
- 1 cup, approx 1 medium sized banana; mashed well
- 2 Eggs, beaten
- 2¼ cups or 280g all purpose, plain flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
For topping (optional)
- ¼ Cup or 50g 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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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
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Silicone Macaron Baking Mat - Set of 3 Half Sheet (Thick & Large 11 ⅝" x 16 ½") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaroon/Pastry/Cookie Making - Professional Grade Nonstick
Nutrition Information:
Yield: 50 Serving Size: 1Amount Per Serving: Calories: 73Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 72mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g
Nutrition information isn’t always accurate
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Here's a selection of our very best recipes using bananas.
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Slow cooker banana rice pudding, a rich and creamy dessert or breakfast, loaded with bananas, a hint of vanilla, and a pinch of cinnamon. Delicious served warm or chilled.
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Banana Fritters. These are a lovely crispy treat, serve warm as they are or with some syrup drizzled over or a blob of ice cream! A great way to use up spare or leftover bananas too! Really quick and easy to make dessert.
White Chocolate and Cranberry Banana Drop Cookies.
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Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime!
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Pecan and Banana Mini Cakes are wonderful soft, moist and full flavored with a great streusel topping. Also nice as a regular loaf size.
Chocolate Banana Muffins With a Caramel Drizzle Topping. Fluffy, soft and packed with bananas and chocolate. Perfect for breakfast, brunch or snack time.
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
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Butter Pecan Banana Bread - These are mini loaves,made for gifts, and will also work using regular loaf pans... mini ones are so cute!
Nutella Banana Loaf. Delicious, soft pound cake with banana and Nutella chocolate. Easy recipe and very popular. Great tasting cake
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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!
IG@collegemunchies
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!
Rita Oxzama
says:So sad🤣 my banana drop cookies weren’t crisp. Fair taste, but came out more like tiny cookie shaped cakes.
Lovefoodies
says:Hi Rita, these cookies aren’t meant to be crisp so you did the recipe correctly!
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?