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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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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Moist Caramel Banana Bread. Add nuts like I did or leave them out. Either way it's delicious!
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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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Refreshing Blueberry and Banana Smoothie is a perfect start to your day. Quick & easy recipe using fresh ingredients. Takes minutes to make and seconds to blitz
Kennedy
says: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
says:Kennedy, can you share what your substitutions were to make these vegan? Thanks, Diana
Kennedy
says: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
says: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
says:In my experience it’s 1/4 C. Applesauce
Kennedy
says:Right it’s 1/4th cup applesauce, maybe i mistyped : )
Barbara M McDormand
says:How fid you make you’re so round. Did you use a scoop.
Michelle
says: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 :-D thanks for the recipe ?
Lisa
says:Does the butter need to be at room temperature?
Gerald Stone
says: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
says:Just made a batch today. They are delicious!!! And a huge hit with my 6 year old! Thank you ?
Amita
says:How to mk it without egg
mhaines10
says:Add applesauce instead of eggs!
Kennedy
says: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
says:Hi! What kind of sugar should we use?
Lovefoodies
says:Hi Laura, you can use regular sugar ?
Laura Anthony
says:These are so GOOD, I used banana flavor instead of vanilla. My snack table was a big hit!
Jeff
says:Followed the recipe to a T…… Delicious! Another great use for ripe bananas….
Juls
says:I made these by the recipe and they are beautiful light and fluffy biscuits. ?
Kathryn
says: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
says: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. :D
Anne Wesig
says:Hi Debbie. I think they call biscuits, Scones,. I have several different recipes and the basic dough is like our biscuit dough
kimmie0721
says: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
says:Thank you, I was trying to come up with an alternative to the butter. :)
Ms. Jasmine
says: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
says: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
says: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.