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Butterscotch Banana Drops

Most folks are surprised to learn that banana is the secret ingredient in these soft cookies. My grandmother shared the recipe with me some 30 years ago, and I've relied on it ever since.
  • Total Time
    Prep: 15 min. Bake: 15 min./batch
  • Makes
    11 dozen


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1-1/2 cups quick-cooking oats
  • 1-1/2 cups chopped pecans
  • 1 cup butterscotch chips
  • 1 cup chopped dates


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, salt, baking soda and nutmeg; gradually add to the creamed mixture and mix well. Beat in bananas. Stir in the oats, pecans, butterscotch chips and dates.
  • Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
2 each: 97 calories, 5g fat (2g saturated fat), 9mg cholesterol, 52mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein.
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Average Rating:
  • Dottie 63
    Jul 29, 2019

    These were easy and so tasty. I did use some of the changes made by menkens (reviewed here) also because of what I had on hand. I used Craisins, extra butterscotch chips, white baking chips, and about 1/2 C leftover pumpkin spice flavored chips. I used my small cookie scoop which is larger than 1 tsp, but slightly smaller than 1 Tbsp, and ended up with 125 cookies. It is much easier to use either parchment or silicone baking mats instead of greasing the cookie sheets. And less to wash!

  • menkens
    Sep 8, 2015

    Well -- made a couple of changes because of what I had on hand! Used entire bag of chips (2 cups) don't like left-over chips; substituted 1-1/2 cup craisins for nuts & dates. Self-rising flour and regular oaks... baked 12 minutes -- oh, and an overflowing cup of banana because did not want to throw away that last little bit! Used parchment paper instead of spraying cookie sheets. We really like nice & moist cookies which they were right out of the oven; so now need to see how they store! Got about 8 dozen plus a few.... thanks for the recipe! My cookie sheets are very heavy and dark so they continue cooking after removing from the oven while cooling.

  • blizzard6
    Mar 16, 2015

    These are very good but a little too sweet for me. Next time I'll leave out the butterscotch chips.

  • kitchenqueen3
    Jan 5, 2010

    what a great cookie. It has lots of flavor with the bannans, pecans, dates, oatmeal, It is like you have layers of flavor.

  • kel dehnert
    Nov 3, 2009

    I'll make these cookies again. I substituted butterscotch chips for the dates and they were delicious.

  • slug9000
    Oct 24, 2009

    Very tasty!!! I used old-fashioned rolled oats instead of quick-cooking oats, and they were still great! This is a moist cookie with a lot of flavor.

  • steckbeck
    Aug 22, 2009

    I love this recipe but there is no way I'd ever get 11 doz. unless I drop them from a baby spoon. Is there instructions for high altitude?

  • kayquilt
    Apr 18, 2009

    No comment left

  • cmalinow
    Aug 6, 2008

    Excellent cookie and works well with a sugar substitute, also.