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
Delicious Recipes using Bananas
Here's a selection of our very best recipes using bananas.
These Muffins Are Moist, Fruity, And Extremely Delicious. They Are The Perfect Treat For Breakfast, Brunch, Or Afternoon Tea. Packed With Banana And Drizzled With Honey, A Perfect Snack
Creamy Slow Cooker Banana Rice Pudding.
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.
Cinnamon Roll Banana Muffins, tender banana muffins with a hint of cinnamon and topped with a delicious vanilla cream cheese glaze. An easy breakfast using ripe bananas.
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!
Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime!
Easy Banana Cream Cake Trifle is amazing! Delicious layers of creamy custard, bananas and homemade banana bread, topped off with freshly whipped cream and a sprinkling of white chocolate. Simply delicious!
The BEST Banana Loaf Pound Cake, super moist, made from scratch recipe with mashed bananas. Great for breakfast, brunch, or dessert. Excellent, easy banana cake
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
Banana Cream Pie, made from scratch, VERY easy and oh so delicious! Perfect for Easter, Thanksgiving, potlucks and BBQ's too!
Banana Cream Pie Trifle Cups. A delicious no bake dessert and easy too!
The BEST Banana Walnut Loaf Pound Cake is a super moist, made from scratch recipe with mashed bananas and nuts. Great for breakfast, brunch or dessert. An excellent, easy banana cake
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Sour Cream Banana Bread. A soft and delicious cake using sour cream and bananas makes for a lovely easy recipe. Instructions for mini loaves or regular loaf pan!
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
Charisse Mar 1, 2021
says:Hi Lovefoodies
Everyone loved it❤️ but I was able to achieve the brown color on the sides due to too much excitement within the 10 minute time frame. Will do this again.
Lovefoodies
says:Hey Charisse, glad everyone enjoyed the cookies!
Diana
says:I was googling for something different to make with ripe bananas & came across this recipe. This has become the only way I use up bananas now. The family loves these cookies & how they are a fluffy soft cookie. I have added chopped pecans or walnuts in them too. Thank you for a great recipe.
Kait
says:Can you use frozen bananas for this recipe?
Lovefoodies
says:Hi Kait, yes you can
Kelli
says:Do you use real butter or margarine?
Lovefoodies
says:We recommend butter as it gives a better flavor
Kelli
says:Should these be refrigerated, they are kinda sticky on top.
Lovefoodies
says:Hi Kelli, no, you shouldn’t have to refrigerate. Just let them cool completely. Not sure why they’re sticky on top!
Susan
says:I added chocolate chips. My grandchildren love them.
Angel
says:What is the measurement for butter? It did not post well.
Lovefoodies
says:Hi Angel, it is 2/3 cup of butter. There seems to be an issue with the fractions when looking on mobile. it is fine on desktop.
Please bear with us and we will report this to our engineers to see if they can fix this asap!
Angela Watkins
says:Often times it seems I always have 2-3 ripe bananas laying around that everyone avoids like the plague! I get tired of making the same old banana bread all the time so I came across this recipe and decided to give it a try. The cookies are delicious and very soft and most importantly, my kids love them. I made some rolled in cinnamon sugar and added walnuts and chocolate chips to a different batch. I found adding chopped nuts to the tops of the cookies gave it a nice aesthetic look. I love how versatile this recipe is.
Elizabeth
says:Tried these yesterday and they were an absolute hit with my family! Wish I made the full recipe instead of half! I had my oven on convection @ 375 and came out perfect at 10 minutes. I also used raw sugar as a topping and gave a wonderful little crunch on the top. We used them for ice cream sandwiches for dessert, delious, thanks for sharing the recipe ❣
Robyn V
says:Great cookie very light and airy. Tried out a variety of toppings, cinnamon sugar and blueberry came out the best!
Megan Benn
says:Hi Robyn you stated the blueberry came out the best did you use this instead of the bananas?
Nichole
says:Hi I was wondering if they would still taste good if I baked them without cinnamon (because I’m allergic), or would it change the taste too much?
Lovefoodies
says:Hi Nichole, they’ll be absolutely delicious without cinnamon. I’ve baked them without before and still tasty!
CookB
says:What a waste of ingredients. I thought these were going to be cookies. This is a recipe for small pancakes.
Sue
says:Did you refrigera them🤔
Moumita C
says:I baked it last evening, tasted delicious but it was very soft. Is it supposed to be that way???
Lovefoodies
says:Hi there, Glad you liked the recipe. Yes, these are a softer cookie! You baked them correctly!
Wendy
says:Turned out great, thanks for the recipe
Clara
says:What a great recipe! I didn’t want to wait 30 minutes before baking, so I added an extra 1/2 cup each flour and chocolate chips and baked these cookies right away. They turned out fabulous!
Peggy Hawk
says:I was looking for a cookie recipe that used bananas. I tried this recipe and was super pleased with these Banana Drop Cookies. They’re so tender and they were a hit with my family. I’d love to say thank you to C & H Sugar for putting this recipe on the back of their package! I’ve had people ask me if they’re Snickerdoodles! Thank you again for sharing this yummy cookie recipe.
Jo Ann
says:What do you think about freezing these cookies? How would you package them for the freezer, and how long do you think they would still be good?
Lovefoodies
says:Hi Jo Ann, these will be fine frozen. They’re a soft cookie anyway so freezing won’t mean you loose the crunch!
When you freeze, I would suggest layering them on a tray initially with parchment inbetween and placing the tray in the freezer. Once they’re frozen, you can just pop
Them in a bag and return to the freezer. I find doing it this way stops the cookies sticking together once frozen. I think around 3 months in the freezer will be fine.
Hope this helps!
Kristie Hendricks
says:These are amazing! I made them to take to my family easter. Worried I’ll eat them all :0
Christine
says:These have great flavor. I had to bake mine at 375 degrees instead of 400. The first batch were pretty dark, but at 375 they came out perfectly.
Lois
says:Made them today…9 minutes was perfect. They were delicious!! I will make them again..and try putting chocolate morsels in them. ?
George Baker
says:These were very tasty, but the temperature was way too hot. My first batch blackened on the bottom, so I had to use a microplane to scrape the charred side off. After I did this, they were very nice. I suggest a temperature of 350F or slightly higher would be better.
Matina
says:Excellent ! I added 1tbs of shredded coconut, and 1tbs. instant oats..reducing flour by 2tbs. Next time I am going to add ch. chips.
Brittany
says:Great recipe; my cookies seem to raise more like a cake.