Get ready to fall in love with Banana Drop Cookies, the kind of homey treat that disappears as quickly as you can plate them. These gems are ultra-soft, cake-like, and bursting with warm banana flavor—like banana bread’s delightful little cousin dressed up as a cookie. Every bite is delicately spiced, lightly sweet, and customizable to your cravings, whether you’re partial to melty chocolate chips, crunchy walnuts, or you like your cookies pure and simple. If you have a bunch of spotty bananas on the counter, this nostalgic recipe turns them into irresistibly tender cookies perfect for sharing—or sneaking solo!
Ingredients You’ll Need
The beauty of Banana Drop Cookies lies in their simplicity—each ingredient steps up to make these cookies flavor-packed, gloriously soft, and oh-so-tender. Let’s walk through what you’ll need and why it matters before you get baking.
- Mashed ripe bananas (1 cup, about 2 large): The star ingredient! Use bananas with lots of brown spots for maximum sweetness and banana essence.
- Unsalted butter (1/2 cup, softened): Gives your cookies rich flavor and a plush, soft-baked texture.
- Granulated sugar (1 cup): Adds sweetness and helps each cookie to brown just right on the edges.
- Large egg (1): Acts as a binder, holding everything together and giving the cookies structure.
- Vanilla extract (1 teaspoon): Enhances the banana flavor and rounds out the sweet notes.
- All-purpose flour (2 cups): The foundation—delivers the cookies’ soft, cakey bite.
- Baking powder (1 teaspoon): Helps the cookies rise and stay fluffy.
- Baking soda (1/2 teaspoon): Works with the acid in bananas to create the perfect lift and texture.
- Salt (1/2 teaspoon): Makes all the flavors pop and keeps the cookies from tasting flat.
- Ground cinnamon (1/2 teaspoon): Lends a warm, cozy spiced aroma that pairs beautifully with banana.
- Ground nutmeg (1/4 teaspoon): Adds an extra hint of nostalgic spice—totally worth it!
- Chopped walnuts (1 cup, optional): For crunch and a delightful earthy richness (swap for pecans, raisins, or leave them out).
- Mini chocolate chips (1/2 cup, optional): If you love pockets of melty chocolate in every bite, don’t skip these.
How to Make Banana Drop Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper—this not only prevents sticking but also ensures evenly browned cookie bottoms. It makes cleanup a total breeze, too!
Step 2: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar. Beat until the mixture is light and fluffy, which takes about 2 to 3 minutes. This step builds a creamy base and gives your Banana Drop Cookies their signature tenderness.
Step 3: Add Wet Ingredients
Beat in the egg, mashed ripe bananas, and vanilla extract to the butter-sugar mixture. The batter will look a little curdled at first, but don’t worry—this just means all that banana goodness is being worked in. Keep mixing until it’s well combined and creamy.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This ensures all your leaveners and spices are evenly distributed, so every cookie bakes up perfectly.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture into the wet banana batter, mixing just until everything is incorporated. Avoid over-mixing; a gentle hand keeps your Banana Drop Cookies super soft and cake-like.
Step 6: Fold in Goodies
If you’re using walnuts or chocolate chips, fold them in now. This is the moment to customize—swap in your favorite mix-ins or make them plain for classic banana-spice flavor.
Step 7: Portion and Bake
Drop tablespoon-sized scoops of dough onto your prepared baking sheet, leaving about 2 inches between each for spreading. Bake for 10 to 12 minutes, or until the edges are just golden and the centers look set. The cookies will be soft, so let them cool on the baking sheet for a couple minutes before transferring them to a wire rack.
How to Serve Banana Drop Cookies
Garnishes
Elevate each Banana Drop Cookie by dusting them with a bit of powdered sugar before serving, or drizzle with a simple vanilla glaze for extra indulgence. For a cozy touch, sprinkle a little cinnamon-sugar blend over the freshly baked cookies while they’re still warm.
Side Dishes
Pair your Banana Drop Cookies with a hot chai latte, rich hot chocolate, or an ice-cold glass of milk. For a dessert platter, arrange them with fresh fruit, a scoop of vanilla ice cream, or even a dollop of whipped cream for a fun, shareable treat.
Creative Ways to Present
Try stacking Banana Drop Cookies in a decorative jar as an edible gift, or make ice cream sandwiches by pairing them with your favorite scoop. They also make an adorable addition to lunchboxes or picnic spreads—just wrap them in parchment and tie with twine for rustic charm.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Drop Cookies soft and irresistible by storing them in an airtight container at room temperature. They’ll stay delicious for up to 3 days, and a slice of bread in the container helps maintain their moist texture.
Freezing
If you have extra cookies (lucky you!), freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag or container. They’ll keep nicely for up to 3 months. For freshest flavor, thaw at room temperature.
Reheating
Want that fresh-baked warmth? Pop a cookie in the microwave for 8 to 10 seconds. If reheating from frozen, let the cookie defrost first, then give it a gentle zap for a taste of bakery-fresh bliss.
FAQs
Can I make Banana Drop Cookies without nuts or chocolate chips?
Absolutely! These cookies are just as delicious plain. If you prefer, you can try other add-ins like raisins, dried cranberries, or shredded coconut for your own twist.
How ripe should the bananas be?
The riper the bananas, the better! Look for bananas with plenty of brown spots on the skin; they’ll mash easily and have a deeper, richer flavor that shines through in your Banana Drop Cookies.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour for up to half the all-purpose flour for a heartier cookie. Expect a denser texture and a slight nutty flavor, but they’ll still be soft and tasty.
What’s the best way to mash bananas for this recipe?
Use a fork or potato masher to mash the peeled bananas until mostly smooth, leaving a few small chunks for extra texture if you like. Super-ripe bananas will mash easily and incorporate perfectly into the batter.
Do Banana Drop Cookies need to be refrigerated?
There’s no need to refrigerate these cookies if you plan to eat them within a few days. For longer freshness, store in the fridge, just be sure to let them come to room temperature before serving for the best softness and flavor.
Final Thoughts
Banana Drop Cookies are a cozy, crowd-pleasing recipe that’s sure to become a staple in your baking rotation. With their tender crumb, big banana flavor, and endless possibilities for add-ins or presentations, you’ll love making (and munching!) these cookies as much as sharing them. Trust me—once you’ve tried them, you’ll always be hoping for extra ripe bananas on your counter!
Print
Banana Drop Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and cake-like banana drop cookies that are easy to make and perfect for using up ripe bananas. These cookies are a delightful treat with a hint of cinnamon and nutmeg, and can be customized with walnuts and mini chocolate chips for extra flavor.
Ingredients
Cookie Dough:
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 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
Add-Ins (Optional):
- 1 cup chopped walnuts
- 1/2 cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, mashed bananas, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Mixtures: Gradually add the dry ingredients to the banana mixture, mixing until just combined. Fold in walnuts and chocolate chips, if using.
- Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheet. Bake for 10 to 12 minutes, or until lightly golden. Allow to cool before serving.
Notes
- These cookies are soft and cake-like due to the bananas.
- Customize with your favorite add-ins like nuts, chocolate chips, raisins, or coconut.
- Use very ripe bananas for a stronger banana flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
