Banana Drop Cookies Recipe
If you love the cozy sweetness of banana bread but crave something a little more portable (and a whole lot cuter), you have to try Banana Drop Cookies. These soft, cake-like morsels are brimming with ripe banana flavor and hints of warm spice in every bite. They’re perfect for snacking, sharing with friends, or satisfying a sweet tooth any time of day. Best of all, Banana Drop Cookies are a wonderful way to use up those spotty bananas sitting forgotten on your counter—trust me, this recipe is about to become a family favorite!
Ingredients You’ll Need
The ingredient list for Banana Drop Cookies is blissfully simple—each item plays a crucial role in building flavor, texture, or that irresistible golden color. Gather these pantry staples, and you’re halfway to soft banana-cookie heaven.
- Unsalted butter (1/2 cup, softened): Ensures a rich texture and mellow flavor that lets the bananas shine.
- Granulated sugar (3/4 cup): Sweetens the cookies and encourages a tender crumb.
- Large egg (1): Provides structure and gives the cookies their delightful cakey finish.
- Vanilla extract (1 teaspoon): Boosts the overall aroma and deepens the sweetness naturally.
- Mashed ripe bananas (1 cup, about 2 bananas): The star of the show—adds moisture, flavor, and a whisper of nostalgia.
- All-purpose flour (2 cups): Gives body to the cookies without making them too dense.
- Baking powder (1 teaspoon): Helps the cookies rise and keeps them soft and fluffy.
- Baking soda (1/2 teaspoon): Works with the bananas to create the perfect rise and add a tender bite.
- Salt (1/2 teaspoon): Balances the sweetness and enhances all the other flavors.
- Ground cinnamon (1/2 teaspoon): Adds cozy warmth that pairs wonderfully with banana.
- Ground nutmeg (1/4 teaspoon): Brings a subtle spiced note that feels like a hug in cookie form.
- Chopped walnuts or pecans (1/2 cup, optional): For crunch and richness, if you love nuts in your cookies.
- Mini chocolate chips (1/2 cup, optional): A decadent touch for choco-banana bliss.
How to Make Banana Drop Cookies
Step 1: Preheat and Prep Your Pans
Start by heating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This ensures your Banana Drop Cookies will bake evenly and slip right off the tray with zero sticking or fuss.
Step 2: Cream the Butter and Sugar
In a large bowl, beat together the softened butter and sugar until the mixture is light, fluffy, and pale. This step is essential for lighter, softer cookies—don’t skimp on the creaming time!
Step 3: Add Wet Ingredients
Mix in the egg, vanilla extract, and mashed bananas until everything is beautifully combined. The bananas add lots of moisture, making Banana Drop Cookies irresistibly tender.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening and spices are evenly distributed throughout every cookie.
Step 5: Bring It All Together
Gradually stir the dry ingredients into the banana mixture, blending just until combined. Over-mixing can make your cookies tough, so a gentle hand here is key.
Step 6: Add in the Extras
Fold in the chopped nuts or mini chocolate chips if you’re using them. These add both flavor and texture, making each Banana Drop Cookie unique with every bite.
Step 7: Drop and Bake
Drop heaping tablespoons of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to puff up. Bake for 10 to 12 minutes, or until the cookies are lightly golden at the edges and look set in the center.
Step 8: Cool and Enjoy
Let your Banana Drop Cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to finish cooling completely. This gives them just enough time to firm up while staying moist and cakey inside.
How to Serve Banana Drop Cookies
Garnishes
A simple dusting of powdered sugar or a drizzle of sweet glaze makes these Banana Drop Cookies extra special, turning them into a bakery-worthy treat. For a playful touch, sprinkle on a few extra chocolate chips or chopped nuts while the cookies are still warm.
Side Dishes
Pair your cookies with a frosty glass of milk, a hot mug of coffee, or even a scoop of vanilla ice cream for an easy dessert. Fresh fruit such as sliced strawberries or a handful of blueberries makes a beautiful, colorful accompaniment.
Creative Ways to Present
Stack Banana Drop Cookies in a jar tied with ribbon for a homemade gift, or arrange them in a basket lined with a cheerful napkin for brunch. You might even skewer two cookies with a dollop of whipped cream in the middle for a fun, kid-friendly “cookie sandwich” twist!
Make Ahead and Storage
Storing Leftovers
Banana Drop Cookies stay moist for days when stored in an airtight container at room temperature. Just be sure to let them cool fully first so they don’t become sticky from condensation.
Freezing
These cookies freeze beautifully! Once cooled, pack them in a freezer-safe bag or container, separating layers with wax paper to prevent sticking. They’ll keep their soft, cakey texture for up to three months—just thaw at room temperature when you need a treat.
Reheating
If you love a warm cookie, pop a Banana Drop Cookie in the microwave for 8 to 10 seconds. It brings back that just-baked softness and makes any chocolate chips gooey and irresistible.
FAQs
Can I use frozen bananas for Banana Drop Cookies?
Absolutely! Thaw your bananas fully and drain off any excess liquid before mashing. This ensures your cookies stay perfectly moist, not soggy.
Can I make Banana Drop Cookies without nuts or chocolate chips?
Yes! Both are totally optional. The cookies are just as wonderful plain, with pure banana and spice flavors shining through.
How ripe should my bananas be?
The riper the better—overripe bananas with lots of brown spots add exceptional flavor and sweetness to your cookies. If your bananas are almost mushy, they’re perfect for this recipe.
Can I double the recipe?
Certainly! Just make sure to mix your batter in a larger bowl and bake in batches so every Banana Drop Cookie bakes up fluffy and even.
Why are my cookies cakey instead of chewy?
This is exactly what you want—Banana Drop Cookies are meant to have a soft, cake-like texture, thanks to the mashed bananas and leaveners. If you’re looking for a chewy cookie, try reducing the banana or substituting half with applesauce, but be prepared for a different experience!
Final Thoughts
If you’ve got extra bananas and a craving for something sweet and comforting, these Banana Drop Cookies are ready to sweep you off your feet. Soft, moist, and full of old-fashioned flavor, they’re a treat you’ll come back to time and again. Give this recipe a try—you might just discover your new favorite cookie!
Print
Banana Drop Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Banana Drop Cookies are soft, cake-like treats bursting with ripe banana flavor. Packed with nuts and chocolate chips, these cookies are a delightful way to use up overripe bananas.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together softened butter and sugar until light and fluffy.
- Combine wet ingredients: Beat in the egg, vanilla extract, and mashed bananas until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry mixtures: Gradually stir the dry ingredients into the wet mixture until just combined.
- Add optional ingredients: Fold in nuts and/or chocolate chips if using.
- Bake the cookies: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Cool and serve: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are soft and cake-like.
- Great for using up overripe bananas.
- You can drizzle with a simple glaze or dust with powdered sugar for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
