Name: Banana Drop Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 cup mashed ripe banana (about 2 medium bananas); 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup chopped walnuts or pecans (optional); 1/2 cup mini chocolate chips (optional)

Jump to Recipe·Print Recipe

If you’re looking for a homey, irresistible treat that makes the most of ripe bananas, you have to try Banana Drop Cookies. These delightfully soft, cake-like cookies combine the nostalgic charm of classic banana bread with the convenience and fun of hand-held sweets. Full of warm spices, tender banana flavor, and the option to load in nuts or mini chocolate chips, Banana Drop Cookies are a quick and satisfying way to brighten any day.

Banana Drop Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Banana Drop Cookies works together to create soft, flavorful, and memorable bites. Here’s what you’ll need and why each is so important for delivering that uniquely delicious texture and taste.

Unsalted butter: Gives these cookies richness and a tender crumb, while letting the banana flavor shine.
Granulated sugar: Adds just the right sweetness and helps create a soft, moist texture.
Large egg: Binds all the ingredients and gives structure to the cookies so they’re light but never crumbly.
Mashed ripe banana: The star of the show, providing moisture, flavor, and that naturally sweet banana aroma.
Vanilla extract: Boosts the banana and spice notes, pulling all the flavors together beautifully.
All-purpose flour: The foundation that keeps these cookies pillowy and cake-like.
Baking soda: Ensures the cookies rise for a soft, fluffy interior.
Salt: A pinch balances the sweetness and enhances every flavor present.
Ground cinnamon: Adds gentle warmth, echoing classic banana bread flair.
Ground nutmeg: Just a hint deepens the spicy notes and coziness.
Chopped walnuts or pecans (optional): Add crunch and a toasty flavor if you love nuts in your cookies.
Mini chocolate chips (optional): For a sweet surprise in every bite, and they melt perfectly into the soft cookies.

How to Make Banana Drop Cookies

Step 1: Prep Your Baking Sheets and Ingredients

Begin by preheating your oven to 350°F (175°C) so it’s ready when you are. Line two large baking sheets with parchment paper to prevent sticking and guarantee easy cleanup. Take a moment to gather and measure out all the ingredients before you start mixing; it makes for smooth sailing the whole way.

Step 2: Cream Butter and Sugar

Using a large bowl and either a hand mixer or a stand mixer, cream the softened butter and granulated sugar together until the mixture is pale, fluffy, and luscious. This step is essential for achieving those soft, tender Banana Drop Cookies by creating tiny air pockets in the batter!

Step 3: Add Egg, Banana, and Vanilla

Beat in the egg, mashed ripe banana, and vanilla extract. The mixture will look a little loose and creamy—don’t worry, that’s exactly what helps produce such a moist, cake-like texture later on. The sweet aroma of banana and vanilla will already be making your kitchen smell heavenly.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening, spices, and salt are distributed evenly, so every Banana Drop Cookie comes out perfectly spiced and risen.

Step 5: Combine Wet and Dry Ingredients

Gradually add the whisked dry ingredients to the banana mixture, stirring carefully and just until combined. Over-mixing at this stage can make cookies tough, so aim for a batter that’s just blended. If using, now is the moment to gently fold in chopped walnuts, pecans, or mini chocolate chips for your personal signature twist.

Step 6: Drop and Bake

Drop the cookie dough onto the prepared baking sheets by rounded tablespoons, spacing them about 2 inches apart since they’ll puff as they bake. Pop them in the oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. They’ll have a cute, rustic domed shape—part of Banana Drop Cookies’ old-fashioned charm!

Step 7: Cool Completely

Allow your freshly baked cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This short wait helps them finish setting and makes them easier to handle. Then all that’s left is to enjoy your sweet success!

How to Serve Banana Drop Cookies

Garnishes

Dress up Banana Drop Cookies with a light dusting of powdered sugar, a drizzle of simple icing, or even a quick dip in melted chocolate. If you like, top each cookie with a single walnut or a few extra chocolate chips for an extra-special touch right before baking.

Side Dishes

Pair these cookies with a mug of hot coffee, a tall glass of cold milk, or some tangy yogurt on the side for a delightful snack or breakfast treat. Their gentle sweetness complements fresh fruit salads, tea, or cocoa as well—make it an occasion!

Creative Ways to Present

Banana Drop Cookies shine on dessert platters at parties, tucked into lunchboxes, or stacked in cellophane bags for sweet homemade gifts. You can even sandwich a dollop of cream cheese frosting or Nutella between two cookies for a fun twist everyone loves.

Make Ahead and Storage

Storing Leftovers

Banana Drop Cookies keep beautifully in an airtight container at room temperature for up to three days. Slide a sheet of wax paper between layers to keep them from sticking together and preserve that soft, cakey bite.

Freezing

If you’d like to make a big batch ahead, Banana Drop Cookies freeze wonderfully. Place fully cooled cookies in a single layer on a tray to freeze, then transfer to a freezer bag or container. They’ll be delicious for up to two months—just thaw at room temperature before serving.

Reheating

To bring back that fresh-baked warmth, pop a cookie in the microwave for about 10 seconds or in a low oven for a few minutes. The banana aroma perks up beautifully, and the centers go soft again for an almost-like-new treat.

FAQs

Can I use bananas that aren’t super ripe?

Ripe bananas with plenty of brown spots will give you the best flavor and moisture for Banana Drop Cookies. If yours are still yellow, try microwaving them in 20-second bursts (peel on!) to soften and sweeten them a little faster.

How can I make these cookies gluten-free?

You can swap the all-purpose flour for a cup-for-cup gluten-free baking blend. Make sure your other ingredients (like baking soda) are certified gluten-free as well for best results.

What kind of nuts work best?

Both walnuts and pecans are traditional and delicious in Banana Drop Cookies, lending a lovely crunch and nutty flavor. Chopped macadamia nuts are a fun variation if you want something special.

Can I add more spices or flavors?

Absolutely! Feel free to mix in a pinch of cloves, ginger, or even a handful of coconut flakes for extra personality. Chocolate chips and spices play especially well together in these cookies.

Do Banana Drop Cookies need to be refrigerated?

No need—store them at room temperature in a sealed container for up to three days. If you add a cream cheese glaze or frosting, though, pop them in the fridge to keep them fresh and safe.

Final Thoughts

I hope you have as much fun baking and sharing Banana Drop Cookies as I do. There’s something truly special about transforming ripe bananas into these soft, inviting cookies. Give them a try—you’ll see just how quickly they disappear from the cookie jar!

Banana Drop Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 21 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These soft and cake-like Banana Drop Cookies are a delightful treat that combines the sweetness of ripe bananas with warm spices and optional nuts or chocolate chips. Perfect for a quick and easy dessert or snack.

Ingredients

Scale

Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 cup mashed ripe banana (about 2 medium bananas)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts or pecans (optional)
1/2 cup mini chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
Add wet ingredients: Beat in the egg, mashed banana, and vanilla extract until combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Mix wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring until combined.
Add optional ingredients: Fold in nuts and/or chocolate chips if desired.
Bake: Drop rounded tablespoons of dough onto baking sheets and bake for 10–12 minutes until golden.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Notes:

These cookies have a soft, cake-like texture.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
You can lightly glaze them with powdered sugar icing for extra sweetness.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American