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 andPhotos By Lovefoodies
Table of Contents 📋 hide
1) Prep time
2) Baking time
3) Serving size
4) Ingredients
5) Instructions
6) Recipe Card
7) Banana Drop Cookies
8) Delicious Recipes using Bananas
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 and1 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
Yield: 50
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
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.
Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
OXO Good Grips Cookie Press with Stainless Steel Disks and Storage Case
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: 50Serving Size: 1
Amount 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.
Photo Credit:newbieinthekitchen.com
Banana Oatmeal Muffins
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
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Creamy Slow Cooker Banana Rice Pudding
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.
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Cinnamon Roll Banana Muffins
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
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.
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White Chocolate and Cranberry Banana Drop Cookies
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
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
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!
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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 Streusel Cakes
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 Caramel Drizzle Topping
Chocolate Banana Muffins With a Caramel Drizzle Topping. Fluffy, soft and packed with bananas and chocolate. Perfect for breakfast, brunch or snack time.
Caramel Banana Loaf Cake
Moist Caramel Banana Bread. Add nuts like I did or leave them out. Either way it's delicious!
Peanut Butter Banana Cheesecake
No Bake Peanut Butter Banana Cheesecake. Oh boy! Super easy recipe, no bake and a chocolate chip cookie base!
Caramel Pecan Butter Banana Pie
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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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Banana Cream Pie, made from scratch, VERY easy and oh so delicious! Perfect for Easter, Thanksgiving, potlucks and BBQ's too!
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Banana Cream Pie Trifle Cups. A delicious no bake dessert and easy too!
Moist Banana and Walnut Pound Loaf Cake
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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Creamy Strawberry Banana Smoothie. Quick and Easy to make and taste just like milkshake but without the cream or ice cream!
Chocolate Banana Boats
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Sour Cream Banana Bread
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!
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Butter Pecan Banana Bread
Butter Pecan Banana Bread - These are mini loaves,made for gifts, and will also work using regular loaf pans... mini ones are so cute!
Moist Nutella Banana Loaf Cake
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
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Share your thoughts
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kristin
says:February 22nd, 2016 at 7:16 pm
can the banana be fully over ripe or should it be yellow?
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Lovefoodies
says:February 22nd, 2016 at 7:40 pm
Hi Kristin, I have made these cookies using both yellow and over ripe. the only thing I found was with the yellow one, you do need to mash it well (because it is harder) and also, with the over ripe, the cookies were a lot sweeter due to the sugars in the banana, so if using over ripe, I would knock a little of the sugar off the recipe unless you like really sweet!
Hope that helps. They are a delicious cookie either way!-
Michele D'Anjolell
says:March 21st, 2016 at 4:52 pm
Do you think you could swap out 1/4 c of sugar for brown sugar so they would be more like banana foster’s drops?
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Lovefoodies
says:March 21st, 2016 at 4:58 pm
Hi Michele, I don’t know if they will taste like them as I haven’t tried it, but there is no reason why you couldn’t use brown sugar. They will still be delicious!
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Kimberly
says:February 6th, 2016 at 11:40 pm
Can I substitute sugar for honey?
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Veronica
says:February 1st, 2016 at 8:56 pm
These cookies are great! I did make a few changes based on what I had. I did 1 cup sugar, 1/4 cup flax seed meal, and I swapped one cup of flour for white whole wheat flour. I didn’t have enough butter so I used 1/3 cup butter and 1/3 cup unsweetened applesauce. They turned out delicious!
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Lovefoodies
says:February 1st, 2016 at 8:59 pm
Wow! Hi Veronica! That sounds like a great adaptation, and thanks so much for letting us know the alternatives you used. I always think it is so helpful for others if they need to make changes. So happy you enjoyed the recipe and thanks so much for taking the time to write in and update us on your baking!
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PC
says:January 24th, 2016 at 3:12 am
I made these today to use up some too ripe bananas. The only change I made was to lessen the sugar to 1 cup and add a bag of milk chocolate chips (11.5 oz bag). I folded them in after the dough was mixed and then chilled it. I wouldn’t say they were amaizing but they were good. Yummy warm. I like soft cookies and they are soft, light banana flavor. (3 small bananas made 1 cup for me). It’s nice to have something different to make with ripe bananas rather than banana bread.
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Lovefoodies
says:January 24th, 2016 at 9:46 am
Hi there! Thanks so much for letting us know how you changed the recipe. The addition of chocolate chips sounds absolutely delicious! and yes, these are so yummy, warm from the oven. Thanks for taking the time to write in, and wishing you a lovely weekend!
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Kate Bennett
says:January 17th, 2016 at 12:50 am
These were a big hit with my friends! Thanks for a delicious easy recipe!
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IG@collegemunchies
says:January 14th, 2016 at 6:42 am
Love this recipe! I placed a graham cracker cookie under the dough before baking it and it gave the cookie a little crunch! Topped some and filled some with peanut butter and jelly. (:
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Lovefoodies
says:January 14th, 2016 at 10:15 am
Gosh! Hi Sarah. That is PURE GENIUS! I love the idea of the graham cracker. So clever!! Thanks very much for sharing what you did, we’re loving all the ideas people do with the recipes!
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Rita Oxzama
says:December 25th, 2020 at 2:43 pm
So sad🤣 my banana drop cookies weren’t crisp. Fair taste, but came out more like tiny cookie shaped cakes.
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Lovefoodies
says:December 25th, 2020 at 2:50 pm
Hi Rita, these cookies aren’t meant to be crisp so you did the recipe correctly!
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Gabriella
says:January 13th, 2016 at 6:35 pm
Hi just made these. They are very delicious , put fresh blueberry in last batch, came out great. Just wondering can I use whole wheat flour to make them too? And would it be the same amount, would like to make them for my grand daughter.
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Lovefoodies
says:January 13th, 2016 at 7:03 pm
Hi Gabriella, those blueberries in there sound absolutely delicious! To be honest, I have only ever stuck to the recipe you see, so I can’t say 100% on variations. However, if you do end up changing the flour, please do pop back and let us know so it will help others too!
Thanks so much for taking the time to write in and let us know and so happy you enjoyed the cookies!
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Kate
says:December 31st, 2015 at 6:18 pm
I just made these and added 1/2cup of chopped walnuts to the recipe and they turned out delicious, taste just like banana nut bread. Thanks so much for the recipe.
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Lovefoodies
says:December 31st, 2015 at 7:26 pm
Hi Kate! That sounds really good with the addition of walnuts. I will try that too next time I make these! Thanks so much for taking the time to let us know what you did with the recipe and that you enjoyed the cookies.
Wishing you a very Happy New Year!
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Herodius
says:December 12th, 2015 at 12:19 am
I’m thinking peanut butter chips… I love peanut butter and banana.
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vanessajsb
says:November 25th, 2015 at 4:49 am
These are delicious! I think I did something wrong though because they came out more like muffin top consistency/density. But still they’re GREAT.
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Lovefoodies
says:November 25th, 2015 at 9:14 am
Hi Vanessa! Nope, you did it exactly correct the way you describe. I wrote in the introduction these are a soft cookie (as you know, some like crunchy, some chewy, some soft!) So yes, they came out perfect!
Glad you liked them. It is a delicious one for sure! Thanks for writing in and wishing you a lovely weekend ahead!
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Michelle Van Ellis
says:November 24th, 2015 at 6:13 pm
Yum, going to make these with some chocolate chips. I have some overripe bananas and thought I’d be making bread but these look like a delicious change.
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Lovefoodies
says:November 24th, 2015 at 7:58 pm
Oooooh Michelle! The choccy chips added sound delicious! Please enjoy and thanks for writing in!
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Julie @ Running in a Skirt
says:November 20th, 2015 at 2:36 pm
Yum! I’ve never even thought about using a banana for cookies! How yummy!
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Lovefoodies
says:November 20th, 2015 at 2:48 pm
Thanks Julie, it is a yummy one so hope you get to try them soon!
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Tammy
says:November 16th, 2015 at 6:44 pm
I’m making these cookies now and just noticed that in the ingredients there is 1/2 tsp of cinnamon on the list however, it does not say where to add this in the directions. I’m going to assume it should be added to the dry ingredients.
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Lovefoodies
says:November 16th, 2015 at 6:58 pm
Hi Tammy, yes, with the dry ingredients. It must have been an oversight for me when I wrote the recipe out for you all. I’ll hop on and get that corrected right now! Thank you for alerting us! Happy baking!
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melissa mcbride
says:November 13th, 2015 at 7:57 pm
Curious about freezing them?
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Lovefoodies
says:November 13th, 2015 at 9:13 pm
Hi Melissa! I am too! I haven’t tried freezing these cookies, but I guess you could because they aren’t a crunchy type of cookie so you don;t need to worry about loosing the ‘crunch’! If you do freeze them, please let us now how they are so we can update the recipe with your suggestion if you think the quality isn’t affected.
Thanks for writing in!
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Alejandra
says:October 19th, 2015 at 6:26 am
I just made this cookies and they came out more like whoppie pies than cookies. Do you know what the problem might have been?. They were delicious either way, so Im not really mad about it though :)
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Lovefoodies
says:October 19th, 2015 at 7:50 am
Hi Alejandra, yes indeed, they are a soft fluffy cookie and not a crunchy one. I did mention that at the start of the recipe because I know some people are looking for particular types of cookie, i.e crunchy or soft, so I made sure I described them first!! Glad you liked them, and your baking sounds like it came out perfect if they were soft :)
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Diane Wilson
says:October 22nd, 2017 at 2:40 am
I loved the flavor but mine also came out more spread like a pancake and I baked the second batch 4 minutes longer which seemed to help. Maybe my bananas were larger than you used. Mine were large bananas. So they were really wonky shaped. I had to cut them like squares, but the taste is great and I think next time I will add a bit more flour but I didn’t lose the bananas and I didn’t toss the cookies. I did find them lovely and tasty
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Tracer
says:December 13th, 2017 at 4:04 pm
So I just saw this recipe and am so psyched to try it but butter is soo expensive and scarce where I am so I just wanted to find out if I can replace butter with margerine and if I do would that ruin things?
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