Banana Drop Cookies

Banana Drop Cookies

One of my favorite fruits to have in the kitchen at all times is a banana. I recently bought a decorative banana hook to display these beauties and I just love the way they add a pop of color to my kitchen and complement the color of the walls. Using fresh fruit and vegetables is one of my favorite decorative tricks to use. These elements are inexpensive, beautiful and edible…what’s not to love?

Since I buy so many bananas at one time, sometimes we have trouble eating them before they become overly ripe. The good thing about bananas is that once they become nice and brown, I toss them in the refrigerator or freezer and save them until I crave a banana-flavored baked treat. Bananas are great to use in baked goods; however, keep in mind, it’s the ripe bananas that are the best to use because they add so much flavor and mash easily.

I had a bunch of bananas that were begging to be used in a baked treat so I decided to do a little bit of research since I felt like I’ve already tried so many banana breads, muffins and cookie recipes. I went straight to my collection of cookbooks and came across a cookbook that my Mom gave me when I moved. It’s a wire-bound book that dates back to 1987. As soon as I opened up the cover, I was hit in the face with the old book smell…a smell I love. I became consumed in this book as I flipped through each and every page looking at all of the wonderful recipes. I finally stumbled across this fantastic recipe for banana drop cookies. To add a little bit more flavor, I drizzled my favorite icing over each cookie.

Banana Drop Cookies



  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup mashed ripe banana


  • 1 cup Confectioners’ sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  • Pinch of cinnamon


  1. Preheat oven to 400 degrees and prepare a cookie sheet with parchment paper.
  2. Mix together the flour, baking soda and salt in a medium bowl.
  3. Cream the butter and then slowly beat in the sugar. Add eggs one at a time and beat until well mixed. Stir in the vanilla.
  4. Mix together the flour mixture, butter mixture and banana until smooth.
  5. Drop by teaspoon full about 1 1/4 inches apart on the prepared cookie sheet.
  6. Bake 8-10 minutes or until light brown.
  7. Remove from cookie sheet and tranfer to a wire rack to cool.
  8. Drizzle with icing (Directions for icing: Mix all of the ingredients together in a small bowl). 

* Recipe adapted from Butter ‘n Love Recipes (Saint Emma Convent Cookbook), 1987

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    1. My boyfriend will purposely forgo eating fresh bananas in hopes that I will make some kind of desert once they are overly ripe. I am intrigued to try these out!

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