If you’re looking for the coziest, most inviting cookie to whip up with overripe bananas, Banana Drop Cookies are about to become your new favorite. These pillowy, cake-like treats capture all the best qualities of classic banana bread, but in the form of portable, poppable cookies! They’re quick to make, impossibly soft, and bursting with warm spice, making them a treat everyone—from little kids to grown-up snackers—can’t help but reach for. Whether you go classic or add your own twist, Banana Drop Cookies are guaranteed to brighten any cookie jar.
Ingredients You’ll Need
Baking Banana Drop Cookies couldn’t be simpler, and each ingredient has a special job: some provide tenderness, others build body, and a few add touches of spice and sweetness that set these cookies apart. Here’s your easy shopping list, plus tips to make every bite just right:
- All-purpose flour: The sturdy base for the dough, ensuring cookies keep their soft, cakey texture.
- Baking powder & baking soda: This classic combo gives the cookies their delightful lift, making every bite airy and light.
- Salt: Just a half teaspoon is all it takes to balance sweetness and amplify the banana flavor.
- Ground cinnamon: Brings a gentle warmth that cozies up to the bananas beautifully.
- Ground nutmeg: A subtle, aromatic spice for depth—don’t skip it!
- Unsalted butter, softened: This is key for a tender crumb and that irresistible “buttery” cookie scent.
- Granulated sugar: Sweetens the cookies without overpowering the banana’s natural charm.
- Large egg: Adds rich flavor and helps bind the dough together.
- Vanilla extract: A splash of vanilla ties together all the homey, sweet flavors.
- Mashed ripe bananas: The star of Banana Drop Cookies—choose bananas with brown spots for best flavor and moisture!
- Chopped walnuts or pecans (optional): For a little crunch and nutty contrast, though you can easily leave these out if preferred.
How to Make Banana Drop Cookies
Step 1: Prepare the Oven and Baking Sheet
First things first—preheat your oven to 350°F (175°C), so it’s ready when you are. Line a baking sheet with parchment paper to keep the cookies from sticking and to make cleanup a breeze. This easy step ensures your Banana Drop Cookies will bake evenly and slide right off the tray once cooled.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Use a whisk to blend everything together evenly. This quick mix not only distributes the spices and leaveners throughout, but it also prevents any surprise pockets of baking soda in your finished cookies.
Step 3: Cream Butter and Sugar
Grab a large mixing bowl and cream together the softened butter and granulated sugar until light and fluffy. Take your time with this step—it’s what gives Banana Drop Cookies their irresistible tender bite and sets the stage for the flavors to meld together perfectly.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is fully combined. The vanilla enhances the banana flavor, while the egg helps your dough come together for smooth, dreamy cookies.
Step 5: Mix in Mashed Bananas
Next, add your mashed ripe bananas to the wet mixture. Stir well until the bananas are incorporated and the batter takes on a luscious, creamy consistency. This step infuses the cookies with natural sweetness and moisture—the secret to their signature soft centers!
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Over-mixing at this stage can toughen the cookies, so stop as soon as everything is incorporated. If you’re adding nuts, fold them in gently for a pop of crunch in every bite.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each to allow for spreading. Bake in your preheated oven for 10-12 minutes, or until the edges are golden and the centers look set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Admire their golden tops and dreamy aroma—it’s hard to wait, but the flavor is worth it!
How to Serve Banana Drop Cookies
Garnishes
Dress up your Banana Drop Cookies with a simple sugar glaze, a dusting of powdered sugar, or even a drizzle of melted chocolate. For a touch of extra flair, sprinkle chopped nuts or mini chocolate chips over the top just before serving. The right garnish makes these cookies irresistibly eye-catching at parties and bake sales!
Side Dishes
Enjoy Banana Drop Cookies alongside a frosty glass of milk, a hot mug of coffee, or a soothing cup of tea—their mellow sweetness pairs beautifully with your favorite beverages. If you’re in the mood for something truly decadent, serve them beside a scoop of vanilla ice cream for a banana split-inspired treat.
Creative Ways to Present
Arrange these cookies on a pretty cake stand, tuck them inside colorful tins for gifting, or layer them with parchment in a cookie jar for a classic touch. You can also stack a few Banana Drop Cookies and tie them together with twine for a sweet, rustic party favor that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Banana Drop Cookies keep wonderfully fresh in an airtight container at room temperature for up to 3 days. Place a sheet of parchment between layers to prevent sticking, and keep them away from direct sunlight or heat to maintain their perfect pillowy texture.
Freezing
To freeze, let the cookies cool completely, then pack them tightly in a freezer-safe zip-top bag or container. They’ll keep for up to 2 months. Thaw at room temperature when you’re ready for a quick, homemade treat—no fuss required!
Reheating
If you want to enjoy your Banana Drop Cookies warm, just pop a few in the microwave for 10-15 seconds. This brings back that just-baked softness and makes the banana aroma shine all over again. If you’re reheating from frozen, let them thaw before giving them a gentle warm-up.
FAQs
Can I make Banana Drop Cookies without nuts?
Absolutely! The nuts are purely optional, and these cookies are still soft, flavorful, and delicious if you leave them out. You can even replace the nuts with chocolate chips or dried fruit if you’d like a different twist.
What’s the best way to mash bananas for this recipe?
The easiest way is to simply use a fork or potato masher on very ripe bananas. Mash until nearly smooth; a few small lumps add nice texture and highlight the banana flavor within the cookies.
Can I double this recipe?
Yes! Banana Drop Cookies are a hit at any gathering, so feel free to double or even triple the recipe to feed a crowd. Use separate baking sheets if needed, and rotate racks halfway through baking for even results.
How do I know when the cookies are done?
Keep an eye on the edges: Banana Drop Cookies are ready when their bottoms and edges look lightly golden, and the centers appear set but still soft. They’ll continue to set up as they cool, so don’t overbake!
Can I add chocolate chips to Banana Drop Cookies?
Of course! For an extra burst of sweetness, swap in mini chocolate chips for the nuts or mix both for a loaded, crowd-pleasing cookie. The chocolate adds another layer of decadence that pairs perfectly with banana.
Final Thoughts
There’s something so comforting and joyful about sharing a plate of homemade Banana Drop Cookies. Whether you’re baking for a holiday, a school snack, or just because you want to use up some ripe bananas, these cookies never disappoint. Give them a try and watch them disappear faster than you can say “just one more!”
Print
Banana Drop Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These soft and delicious Banana Drop Cookies are the perfect way to use up ripe bananas. Packed with warm spices and optional nuts, these easy-to-make cookies are a delightful treat for any time of day.
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
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, cream together the softened butter and sugar. Beat in the egg and vanilla extract. Mix in the mashed bananas.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and stir just until combined. Fold in the chopped nuts if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10-12 minutes until golden.
- Cool and serve: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, drizzle cooled cookies with a simple powdered sugar glaze or add mini chocolate chips to the batter.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 7g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
