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: 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.
Here’s a couple of cookie items which we can recommend for you.
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 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!
Here’s some more delicious recipes for you!
Grandma’s War Time Orange Drop Cookies
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
- 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
Instructions
- 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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Nutrition Information:
Yield:
50Serving Size:
1Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 70mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g
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!
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. 😋