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.

Banana Drop Cookies. These are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too! Perfect for Christmas

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.

Recipe By C&H and Photos By Lovefoodies

Banana Drop Cookies. Theses are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too!

Prep time

30 minutes

Baking time

8 minutes

Serving size

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.

Banana Drop Cookies. Theses are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too! | Lovefoodies.com

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!

Banana Drop Cookies. Theses are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too! | Lovefoodies.com

Recipe Card

Banana Drop Cookies. These are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too! Perfect for Christmas

Banana Drop Cookies

Yield: 50
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes

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

  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.
  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.
Nutrition Information:
Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 70mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g

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205 thoughts shared

    1. 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!

      1. 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!

  1. 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!

    1. 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!

  2. 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.

    1. 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!

  3. Comment author image

    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. (:

    1. 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!

  4. 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.

    1. 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!

  5. 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.

    1. 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!

    1. 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!

  6. 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.

    1. 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!

    1. 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!

  7. 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 :)

    1. 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 :)

      1. 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

      2. 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?