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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Slow cooker banana rice pudding, a rich and creamy dessert or breakfast, loaded with bananas, a hint of vanilla, and a pinch of cinnamon. Delicious served warm or chilled.
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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.
These are a light, soft, fluffy cookie, loaded with white chocolate and cranberries. Great for using up those overripe bananas!
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Pecan and Banana Mini Cakes are wonderful soft, moist and full flavored with a great streusel topping. Also nice as a regular loaf size.
Chocolate Banana Muffins With a Caramel Drizzle Topping. Fluffy, soft and packed with bananas and chocolate. Perfect for breakfast, brunch or snack time.
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!
Caramel Pecan Banana Pie. A delicious pecan pie crust, filled with bananas and topped with caramel sauce. Perfect for the holidays or to take to parties!
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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Nanny's BEST Banana Bread is a lovely soft, moist cake and absolutely delicious with the glaze poured over! A nice, easy recipe and freezer friendly too!
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
Cheryl
says:Omg love these I’ve made them 4 times and everyone loves them if you have not made them you are so missing out the best ever I add walnuts they are amazing ? thank you so much
Lisa
says:I replaced the eggs with 1/2 cup applesauce and used 1 tsp baking soda with no baking powder. Turned out more like little bread bites rather than a cookie but still really good!
Lora
says:I’m eager to try my banana drop cookies. I have the dough in the refrigerator and I was interrupted. The chill for 30 minutes became chill for 4 hours. Is my dough ruined?
Lovefoodies
says:Hi Lora, the cookie dough should be fine! Please enjoy!
Pia
says:@Lovefoodies, is it really necessary to put them in the fridge?
Lovefoodies
says:Hi Pia, yes you need the dough to rest and firm up a little
Debra
says:Thanks for an easy & yummy recipe that’s a great way to use over ripe bananas. I halved the recipe because it’s just me & my husband at home these days. I’m going to take a couple to the toddle next door for a snack when he wakes up from his nap!
Eleanor Litsinger
says:Can I just make the cookies without using the cookie press? Or do I really have to use that?
Kat
says:OMG, delicious. I did tweek the recipe a little, added 1 c white sugar and 1/4 c brown sugar, also added 2 c of finely chopped walnuts.
Ate 4 cookies right out of the oven. YUMMY!!!
Diane
says:Can you add chocolate morsels to this recipe?
Conal
says:How can i measure 1 1/4 cups and 2 1/4 cups using measuring cups. It would be great if someone can guide me
Crystal
says:I make this recipe every time i have old bananas. I love to sandwich them with coffee-nutella buttercrean.
Felicia
says:These cookies are good, but they taste like a “cake cookie!” I added mini chocolate chips to the 2nd batch. I wish they didnt take so much like a cookie cake.
Amy
says:Disappointed. Taste A+, but the recipe says “cookie”. No way is this a cookie. I would have rather put it in a bread pan, and called it Banana Bread.
Shauna Baldwin
says:Banana Drop Cookies
Very yummy.I chilled the dough like you would for Snickerdoodles and I added nutmeg to the cinnamon and sugar.Rolled the balls, again like Snickerdoodles, in the sugar,cinnamon and nutmeg. I also used a tinsey bit of Mediterranean Pink Sea Salt in the sugar topping of 6 cookies and loved it.
Laura
says:I made these today and absolutely love them. Would be good if you added some toasted walnuts. Also I think they would make great whoopie pies.
Sonia
says:Do you also have a recipe for what to do with the first batch that completely burned on the bottoms when using your recommended baking temperature of 400 degrees? Holy moly, they were completely charred with three minutes still left on the timer ??
Tika
says:The recipe works fantastically. They are delicious and I didn’t change anything. I got 60 cookies and all of them were fluff,y and sweet. Thank you!
Georgiann Eikenbary
says:Tonight I thought I was going to make some Banana Bread and changed my mind and decided I’d look up a recipe for Banana Drop Cookies and found this one; however, I’m going to make Banana Fudge Puddles instead. So for the fudge part: 1 can of sweetened condensed milk plus 2 cups of chocolate chips, melted and mixed up, and after the cookies are done and while still hot make a little dent in the center of them to hold a small amount of the fudge mixture, let cool, and then I store them in an oatmeal box or freeze them for later gifts etc. I love any kind of Fudge Puddle cookies.
Deb
says:Made these several times. Followed recipe exactly and they always turn out amazing! Looking for one suggestion though, they seem to sweat on the bottim as they cool. Is there a way to prevent this?
Lovefoodies
says:Hi Deb, glad you enjoy the recipe!
I would suggest you put the cookies on a cooling rack and if you already do that, and find they still sweat underneath, maybe try raising the rack a little higher off the work surface, maybe pop a few cups or something sturdy on each corner of the rack so it’s higher? Use whatever you have handy in the kitchen and see if raising it will help to allow the air to circulate underneath a bit easier? Hope that helps!