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Nutritional Info
  • Servings Per Recipe: 53
  • Amount Per Serving
  • Calories: 64.8
  • Total Fat: 2.4 g
  • Cholesterol: 7.4 mg
  • Sodium: 50.5 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.8 g

View full nutritional breakdown of Banana drop cookies calories by ingredient
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Banana drop cookies

Submitted by: WIIGAL
Banana drop cookies

Introduction

Light fluffy cookie that is great for using up those overripe bananas. Can probally be made healthier with splenda and egg substitute, but I have not tried yet. Light fluffy cookie that is great for using up those overripe bananas. Can probally be made healthier with splenda and egg substitute, but I have not tried yet.
Number of Servings: 53

Ingredients

    1 1/2 cup sugar
    2/3 cup crisco shortening
    1 tsp. vanilla
    2 eggs
    1 cup mashed banana
    2 1/4 cup flour
    2 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. baking soda
    1/2 tsp. cinnamon
    additional 1/4 sugar and 1 tsp. cinnamon for topping

Directions

Combine sugar, shortening, and vanilla in large bowl. Mix until fluffy. Mix in eggs and banana . In a separate bowl combine flour, baking powder,salt, and baking soda. Slowly mix into banana mixture. Let chill for 1/2 hour. Drop by tsp. onto greased cookie sheets. Mix 1/4 cup sugar with 1 tsp. cinnamon sprinkle on top before baking. Bake at 400 degrees for 8-10 minutes. Makes about 53 cookies. 1 cookie per serving.

Number of Servings: 53

Recipe submitted by SparkPeople user WIIGAL.





TAGS:  Desserts |

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Made these today since I have so many ripe bananas, and I'm glad I did. Love them. They are more like muffin tops than cookies since it's more of a banana bread texture. I didn't use any extra sugar or cinnamon to coat the top....figured it will save me a few calories, and frankly it doesn't need it - 3/31/12

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious! (My husband wouldn't stay out of the batter-lol.) I mixed the shortening, vanilla and sugar for at least ten minutes before I got to light & fluffy (My mixer is very old). These were light, fluffy and possibly the best cookies I've ever had! Thank you! - 7/3/09

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  • Incredible!
    1 of 1 people found this review helpful
    OMG!!!! These were unbelievably light, fluffy, and tasty! I've been looking for a banana cookie recipe for some time. After reading the last rating, I hesitated. When I decided to try these, I made sure to mix the batter really well-the cookies came out unbelievably delicious!!!!!! 5-star plus! - 7/1/09

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  • O.K.
    1 of 1 people found this review helpful
    A little flatter than I anticipated. Not the recipe that I wanted at all. They were ok, but I dont think I will make them again. - 6/30/09

    Reply from WIIGAL (6/30/09)
    Sorry your cookies came out flat. Mine always come out light and fluffy.You really need to mix the sugar and shortening until its fluffy.That is the only thing I can think of that might have messed up your cookies.


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  • These are kid tested and approved. When my kids were young I found this recipe in a cookbook from the 1940's. I wanted something different to make and tried these. My kids and their friends would ask for these cookies. Now they're adults but they still want their banana cookies. - 2/20/13

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  • We made these cookies while growing up. We called the Banana mountains. Test of a good cookie was sock it. If it sprung back then it was. - 2/9/13

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  • 0 of 4 people found this review helpful
    My rating is zero because hydrogenated fat is used in the recipe which is not heart healthy.It alson has two eggs=560 mg cholesterol and lots of sugar. I am surprized that this recipe is featured on sparks. - 1/22/12

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  • Love them! My new favorite cookie. I did mix the batter for awhile just to be sure. I brought them to a pot luck and they were a hit. These are so yummy! I had to leave some at home. Thanks for sharing! - 1/17/12

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  • AWESOME! Did take 10-12 minutes to bake though :) - 1/13/12

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  • I made mine into bars, added 1/4 cup flax, 1/2 cup of whole wheat flour, used half splenda, and egg substitute. They are fine in bar form. - 6/29/10

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  • These cookies are dangerous!!! I made them last night to use up 3 ripen bananas, and I couldn't stop eating the batter! Then, I couldn't stop eating the cookies!! Oh and I also added chocolate chips to mine. I was 1.4 lbs heavier on scale this morning! Took all cookies to work today, No more! - 3/2/10

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  • SOUNDS DELICIOUE!! - 1/24/10

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  • Great! Took advice from other users and poster-came out light and fluffy. - 9/11/09

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