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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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!
No Bake Peanut Butter Banana Cheesecake. Oh boy! Super easy recipe, no bake and a chocolate chip cookie base!
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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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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
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
Gayla Johnson
says:My cookie sheet was sticky and had to adjust my oven. I am going to add another banana to my next batch.
Michelle
says:Delicious!!
Jennifer
says: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
says:do you use all purpose flour or do you use plain flour ? HELP !!!
Lovefoodies
says:Hi Sue, all purpose is the same as plain flour ?
Sue
says:Absolutely love the banana cookies. I did add walnuts and I forgot if cooked right they are so soft and fluffy.
Nolly
says: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
says:I made these with the gluten free flour Cup4Cup and they came out wonderfully well and delicious!
Christy
says: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
says: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
says:When I made my cookies they came out like muffins
Kennedy
says:Wow Christy that sounds so yummy!! I’m going to habit give these a try this week
Jamie Washington
says: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
says:did you remember to put the batter in the fridge?
Tanja
says:Can we store them in a jar? If yes, for how many days?
V
says:Does anyone know if these can be frozen??
Edwynna Roach
says: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
says:Loved this recipe. Unexpected light and fluffiness. The sweetness is just right and those cinnamon bananas add an hearty touch!!
Norma
says:Could I use honey instead of sugar
Cheryl
says: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.