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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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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Dave
says:Sorry to say these were tasteless☹️☹️
Followed exact recipe.
Maya
says:This recipe is so delicious and sweet
I really loved it
After the baking their shape were perfect
Maya
says:This recipe is so delicious and sweet
I really loved it
Carri
says:I just made these and they are amazing! They didn’t really spread out so they are the perfect size. I need to hide some so my husband and kids don’t eat them all.
Nicole Vidgen
says:Hi, I just want to check something. Should it not be tablespoonful sized balls to bake? A teaspoon seems quite small.
Lovefoodies
says:Hi Nicole, it is a heaped teaspoon. These cookies do fluff up quite a lot so they will end up huge if you use a tablespoon. Hope that helps!
Nicole
says:Thanks, They came out great!
MK
says:Epic fail….not sure baking cookies at 400 degrees is a good idea. Mine nearly burned on the bottom and were still raw on top. Wasted such expensive ingredients!
Mal
says:Nice recipe! I’m wondering what ingredient makes it so cakey, out of curiosity. Also my husband mentioned the batter’s scent reminded him of pizza dough batter, and I’m wondering if you think that’s because of the addition of baking powder
Mal
says:Nice recipe! I’m wondering what ingredient makes it so cakey, out of curiosity. Also my husband mentioned the batter’s scent reminded him of pizza dough batter, and I’m wondering if you think that’s because of the addition of baking soda?
Kerry
says:Can these be frozen to use as school snacks
Lovefoodies
says:Hi Kerry, yes! Freeze in batches so it’s easier for you to get out a bag when you need!
Daniel James
says:Amazing smooth tasty cookies.
I wizzed the eggs and the banana together in the blender to make a really smooth mix. Then added it to the creamed butter and sugar. It made a really smooth texture to my cooky drops. I also used a course raw sugar instead of white sugar. I then placed the mix in a strong large zip lock bag before putting in the fridge. then i cut the corner off the bag and pipped out the mix as needed.
So easy and no mess!
Heather
says:I’m not sure what everyone else is doing wrong but I followed the recipe and then added mini chocolate chips. Made a smaller cookie and kept the dough in the refrigerator between batches. They turned out perfect! Wish I could add a picture for you.
Claire
says:Very tasty. I substituted brown sugar for the white. I wonder if these cookies could be sandwiched together with a filling to make banana whoopie pies?
Natalya Rose-Marie Roberts
says:Could I make the Banana Drop cookies without adding Baking Powder/Soda and also without substituting plain flour for self raising flour? because I’ve got 4 Rotten Bananas in my fridge and I want to make something with it but I’ve only got All Purpose flour aka plain flour.
Lovefoodies
says:Hi Natalya,
You can try it, the only thing it may do is not make the cookies as fluffy, but if you don’t mind that it will be ok!
Natalya Rose-Marie Roberts
says:Thank You, also will using Rotten Bananas affect the taste?, my bananas are Black now.
Lovefoodies
says:If your bananas are black, the cookies will be sweeter so you might want to reduce the sugar amount in the recipe. Perhaps take out 2 tablespoons of sugar after you weigh it.
JULIA d
says:Thank you for sharing the Banana Drop Cookie Recipe LOVEFOODIES. i also will make the PEANUT DROP COOKIES! ; D
Elaine R.
says:These cookies are cakey, so a different texture from what I’m used to. They turned out well, just like the pictures. Next time I would probably add 1 tsp of cinnamon (instead of 1/2 tsp) and maybe some chopped nuts just to give them a bit of texture and punch. They were a nice way to use up some ripe bananas.
Lovefoodies
says:Hi Elaine, yes they’re a soft cookie so adding a few nuts will give them a bite and even extra deliciousness! I know some have added chocolate chips, raisins and all sorts to make them varied each time they bake them. Glad you enjoyed the cookies and happy weekend to you!