Banana Drop Soft Cookies

Banana Drop Cookies are my go-to recipe when my countertop bananas get spotty and sweet. These pillowy-soft cookies are bursting with warm spices and real banana flavor, perfect for those days when you want something a little nostalgic and comforting but not fussy. The optional glaze adds a simple touch to make them irresistible for sharing or sneaking with a cup of coffee.

The first time I made these, my house smelled so good my neighbors came over to ask what was baking. Now it is the recipe I pull out whenever someone needs cheering up or a sweet treat after school.

Ingredients

• All-purpose flour: Adds structure that holds everything together Choose a flour that is fresh for best results
• Baking soda: Helps the cookies puff and turn wonderfully tender Look for an aluminum-free variety for gentler flavor
• Ground cinnamon: Provides warm spice to balance the sweetness Buy it from a shop with a high turnover so it is fragrant
• Ground nutmeg: Adds a hint of nutty depth Freshly grated gives a more vibrant aroma
• Salt: Brightens every other flavor and keeps the cookie from tasting flat Use fine sea salt for best dissolving
• Unsalted butter: Gives richness and tenderness in every bite Good quality makes the cookies melt in your mouth
• Granulated sugar: Lends sweetness and helps cookies spread evenly Organic sugar will add even more flavor if you like
• Brown sugar: Brings a touch of caramel Cozy flavor and softness Look for soft, moist sugar and pack it gently
• Large egg: Binds the dough and puffs up the cookies Use room temperature for better mixing
• Vanilla extract: Enhances all the flavors and brings out the banana depth Pure vanilla makes a big difference here
• Mashed ripe bananas: Main flavor star and natural moisture The riper and spottier your bananas the sweeter your cookie
• Powdered sugar: Perfect for the optional glaze Pick a fine, lump-free sugar for a smooth finish
• Milk: Thins out the glaze Just a splash is enough Whole or even plant based milks both work

Step-by-Step Instructions

Prep the Oven and Baking Sheets:

Preheat your oven to 350 degrees Fahrenheit which is 175 degrees Celsius so the cookies bake evenly from the moment they go in. Line two baking sheets with parchment so the cookies do not stick and the bottoms brown just right.

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking soda cinnamon nutmeg and salt. Take your time with this so the rising agents and spices distribute evenly throughout the dough. This step ensures you taste warm spice in every bite.

Cream the Butter and Sugars:

In a large separate bowl use a wooden spoon or mixer to cream the softened butter with granulated and brown sugars. Beat until the mixture looks pale and fluffy which should take about three full minutes. Creaming well will give your cookies their signature soft texture. Add the egg and vanilla and mix until completely blended.

Incorporate the Bananas:

Add your mashed bananas into the butter mixture. Stir until the mixture gets smooth and you no longer see any streaks of banana. Ripe bananas blend easiest and will make the cookie taste like true banana bread.

Add the Dry to the Wet Ingredients:

Gradually add the dry mixture to the banana batter Stir just until you do not see streaks of flour anymore. Overmixing can make cookies tough so once all the flour is absorbed stop mixing.

Shape and Bake the Cookies:

Drop spoonfuls of dough onto your parchment lined sheets leaving about two inches between each so cookies have room to puff and spread. They will rise as they bake thanks to all that banana Their texture should stay soft and cakey. Bake for about ten to twelve minutes watching for a light golden color at the edges and a set top. Let them cool on the baking sheets so they do not break apart then move them to a wire rack.

Make the Optional Icing:

Whisk powdered sugar milk and vanilla in a small bowl until smooth and just thin enough to drizzle. Spoon or drizzle icing in sweeping lines over the cooled cookies. Give the glaze time to set before stacking or serving.

Pin it

I think the banana is the hidden hero in this recipe Not only does it bring sweetness and moisture but it gives the cookies that unmistakable comfort food vibe. My daughter once said these cookies taste like a big banana hug which always makes me smile.

How to Store Them

These cookies will stay fresh when kept in an airtight container at room temperature for about four days. For longer storage freeze cooled cookies in layers with parchment in between. They thaw fast so you can enjoy a quick treat whenever the craving hits. If you glaze them let it set fully before stacking to prevent sticking.

Ingredient Swaps and Additions

Out of brown sugar Use all white sugar and stir in a teaspoon of molasses if you can for depth. Have only margarine Stick to unsalted for similar softness but know the flavor will be a bit less buttery. If you want to add nuts or chocolate chips fold in up to a half cup with the flour. Walnuts and dark chocolate work especially well here.

Serving Ideas

These cookies make a wonderful lunchbox addition or welcome surprise for bake sales. For brunch pile them on a platter and top with thin slices of fresh banana right before serving for a pretty look. I also love serving them warm straight from the oven with coffee for guests it never fails to impress.

A Little Banana Cookie History

Banana drop cookies became popular as a thrifty way to use up ripe fruit during the mid twentieth century. Their soft cake like texture is closer to banana bread than a traditional crisp cookie. Generations have baked them for comforting afternoon snacks especially when bananas are abundant and waste is not an option.

Pin it

These cookies are my answer to waste free baking and quick homemade comfort. Every time I bake them the house fills with the scent of cinnamon and banana and someone always wanders in asking for a taste. They never last long but make for happy memories every single time.

Frequently Asked Questions

→ How ripe should the bananas be?

Use fully ripe bananas with brown spots for best flavor—overripe works great for moisture and sweetness.

→ Can the icing be left off?

Absolutely. The cookies are delicious plain, but the icing adds a sweet finish if desired.

→ What's the texture of these cookies?

They’re soft and cake-like thanks to the mashed bananas and creamed butter, with moist centers.

→ Can I substitute whole wheat flour?

You can use half whole wheat and half all-purpose for a heartier result, though full substitution may alter texture.

→ How do I store these cookies?

Keep in an airtight container at room temperature for up to 3 days. They stay soft and moist.