Chocolate Banana Drop
Chocolate banana drop cookies combine rich chocolate flavor with ripe banana, creating moist, tender treats perfect for snack time, dessert, or sharing with friends and family.
Ingredients
Instructions
- Sift the flour, baking powder, baking soda, and salt together in a bowl.
- Cream the soft shortening with sugar until smooth and fluffy.
- Mix in the eggs and vanilla until well combined.
- Stir in the melted chocolate until evenly incorporated.
- Alternately add the flour mixture and mashed bananas to the creamed mixture, mixing after each addition.
- Drop teaspoon-sized spoonfuls onto an ungreased cookie sheet, spacing 1 1/2 inches apart.
- Bake in a preheated oven at 400°F for 12 to 15 minutes until golden.
- Remove from oven and cool slightly before transferring to a wire rack.
Tips & Substitutions
For a richer chocolate flavor, consider using dark chocolate chips instead of semi-sweet. If you're out of shortening, you can substitute with unsalted butter for a slightly different texture. Be sure to mash the bananas well to avoid chunks in the batter. For a fun twist, add chopped nuts or dried fruit to the batter for added texture and flavor. This recipe is a great way to use overripe bananas.
Serving Suggestions
These Chocolate Banana Drops are delightful on their own but can also be served with a scoop of vanilla ice cream for a decadent dessert. They pair beautifully with a hot cup of coffee or tea. For an added touch, drizzle with chocolate sauce or sprinkle with powdered sugar before serving. Consider serving alongside a fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, freeze them in a freezer-safe bag for up to three months. To reheat, simply place them in a microwave for a few seconds or warm them in the oven at 350°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Banana Drop contains roughly 568 calories, with 13g protein, 85g carbohydrates, and 23g fat. It is an excellent source of calcium (36% of the Daily Value), protein (26% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas can be used, but be sure to thaw them completely and drain any excess liquid before mashing. This ensures that the batter maintains the right consistency.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water or replace with 1/4 cup of applesauce for a moisture boost and sweetness.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and slightly firm to the touch. You can also insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).