Description
These Banana Drop Cookies are soft, moist, and packed with the natural sweetness of ripe bananas. Flavored with warm cinnamon and nutmeg, these cookies are easy to make and perfect for a delicious snack or dessert. Optionally topped with a simple vanilla icing, they offer a delightful treat that combines classic cookie texture with fruity goodness.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients
- 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 oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt; set this mixture aside.
- Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. Then beat in the egg and vanilla extract until thoroughly combined.
- Add bananas and combine: Stir the mashed ripe bananas into the butter and sugar mixture until smooth. Gradually add the dry ingredient mixture, folding it in gently until just combined to avoid overmixing.
- Shape cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden. Remove from oven and allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prepare optional icing: In a small bowl, whisk together powdered sugar, milk (starting with 1 tbsp and adding more if needed for desired consistency), and vanilla extract. Drizzle the icing over the cooled cookies for an added sweet touch.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- If you prefer less sweet cookies, reduce the sugar slightly.
- Make sure not to overmix the batter to keep the cookies tender and soft.
- The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- The optional icing adds extra sweetness but can be omitted for a less sugary treat.
