Description
If you’re looking for a scrumptious way to use up those overripe bananas sitting on your counter, look no further! These Banana Drop Cookies are soft, fluffy, and bursting with the warm flavors of cinnamon and nutmeg. They make a wonderful snack or dessert, perfect for any occasion, from casual gatherings to festive celebrations.
Ingredients
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2 medium bananas)
Optional Icing
1 cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt; set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla until well combined.
- Add mashed bananas to the butter mixture, stirring until smooth. Gradually mix in the dry ingredients until just combined.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Allow to cool on baking sheets before transferring to a wire rack.
- (Optional) For icing, whisk together powdered sugar, milk, and vanilla in a small bowl, and drizzle over cooled cookies.
Notes
For an extra treat, add ½ to 1 cup of chocolate chips or chopped nuts.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal per cookie
