Vintage 1940s Banana Drop Cookies: A Timeless Recipe for Moist, Cakey Perfection
There’s something uniquely comforting about a recipe passed down through generations, a culinary echo from a bygone era. Our journey today takes us back to the 1940s, to a time when simple, wholesome ingredients transformed into delightful treats. We’re talking about the legendary Banana Drop Cookies, a recipe that promises a taste of nostalgia with every soft, cakey bite. This particular treasure was unearthed and shared by Brian from our local public radio station, KUT, tracing its origins to a bustling lunch counter in South Dakota known as “Minute Lunch.”
Imagine a small, friendly eatery where the aroma of freshly baked goods mingled with the buzz of daily life. It was there that a friend of Brian’s mother perfected these cookies, quickly making them a family favorite for their irresistible charm and satisfying texture. These weren’t your average thin, crispy cookies; no, these were robust, substantial, and utterly delightful. Each cookie was big, wonderfully fat, with an incredibly cakey crumb, and always, always moist – a true testament to the simple yet effective baking methods of the era.
The original recipe, designed for a busy lunch counter, yielded a massive batch, approximately four times the quantity presented in our scaled-down version. For the home baker, grappling with such a large recipe can be daunting, so we’ve carefully adjusted it to produce a more manageable 12-16 very generous cookies. This makes it perfect for a family treat, a small gathering, or simply to satisfy that sudden craving for something truly special.
One of the beauties of these cakey cookies is their versatility when it comes to finishing. While they are phenomenal on their own, their rich texture truly shines with a creamy topping. We highly recommend slathering them with your favorite frosting – a classic cream cheese frosting or a simple vanilla buttercream would be absolutely divine. However, if you prefer a less indulgent finish, a simple dusting of cinnamon and sugar (or even nutmeg and sugar) offers a delightful aromatic touch that enhances the banana flavor beautifully. Both versions are incredibly delicious, catering to different preferences while preserving the cookie’s inherent charm.
The Irresistible Allure of 1940s Banana Drop Cookies
What makes these vintage banana drop cookies so beloved? It’s a combination of factors that resonate with a desire for comfort and authentic flavor. In the 1940s, using ripe bananas was a practical and economical way to add sweetness and moisture to baked goods, a tradition that continues to this day. These cookies embody the resourceful spirit of the time, transforming simple pantry staples into a treat that feels both wholesome and decadent.
Understanding the “Cakey” Texture
When we describe these cookies as “cakey,” it’s a defining characteristic. Unlike chewy or crispy cookies, these possess a soft, tender crumb, much like a miniature banana bread or a moist muffin. This texture is achieved through a specific balance of ingredients and the “drop cookie” method, which creates a round, dome-like shape that stays soft on the inside. The use of shortening, as specified in the original recipe, also contributes significantly to this desired texture, helping to create a tender bite without excessive spreading.
Scaling Down a Restaurant Classic for Your Home Kitchen
Adapting a large-batch recipe from a lunch counter like “Minute Lunch” to a home kitchen requires careful attention to ratios and measurements. The original quantity was likely designed for efficiency and high volume, meaning ingredient measurements were sometimes in pounds and ounces rather than standard cups and spoons. Our scaled-down version ensures that you can achieve the same delicious results without needing industrial-sized equipment or enough cookies to feed an army. This smaller batch is perfect for enjoying fresh, warm cookies whenever the craving strikes.
Tips for Baking Perfect Banana Drop Cookies
- Use Ripe Bananas: The riper the bananas (the ones with plenty of brown spots), the sweeter and more flavorful your cookies will be. They also mash more easily and add crucial moisture.
- Measure Accurately: Baking is a science, and precise measurements are key, especially when scaling down. Use a kitchen scale for flour and shortening if possible, as it provides the most accurate results.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- Shortening vs. Butter: The recipe specifically calls for butter-flavored shortening, noting that butter may cause spreading. Shortening has a higher melting point and less water content than butter, which helps the cookies maintain their shape and contributes to their cakey, tender texture. If you must substitute, be aware the texture might differ.
- Even Dropping: Use a standard ¼ cup measuring cup or a large ice cream scoop to drop uniform portions of batter onto your cookie sheets. This ensures even baking.
- Preheating is Key: Always preheat your oven to the specified temperature. A properly preheated oven ensures that the cookies start baking immediately at the correct temperature, leading to consistent results.
- Convection Oven Adjustment: If using a convection oven, remember the note about reducing baking time to 9 ½ minutes. Convection ovens circulate hot air, which can bake items faster and more evenly, but also dry them out if not monitored.
- Cooling: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set and prevents breakage.
Two Versions of the Beloved Banana Drop Cookies
Below, you’ll find both the scaled-down version for home bakers and the original large-batch “Minute Lunch” recipe. While the scaled-down version comes with full instructions, the large batch provides only ingredients, assuming the same method of preparation, just on a much grander scale.
Scaled-Down Banana Drop Cookies (Home Baker Version)
This recipe is perfectly portioned to make 12-16 generously sized cookies, ideal for a family treat or a small gathering. It captures all the moist, cakey goodness of the original, but in a more manageable quantity.
Yields: 12-16 large cookies
Ingredients:
2 cups plus 2 tablespoons all purpose flour (approximately 280 grams)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ cup Butter Flavored Crisco shortening (substituting butter may cause significant spreading) (approximately 96 grams)
¾ cup plus 2 tablespoons granulated sugar (approximately 175 grams)
1 cup mashed ripe bananas (around 220 grams, typically 2-3 medium bananas)
¾ teaspoon salt
2 large eggs
¾ teaspoon vanilla extract
Optional topping: granulated sugar and cinnamon, or granulated sugar and nutmeg
Instructions:
1. Prepare Your Oven and Pans: Preheat your oven to a steady 400 degrees F (200 degrees C). Have two ungreased cookie sheets ready. While traditionally ungreased, you can line them with parchment paper for easier cleanup, though this might slightly alter the bottom texture.
2. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the flour and ensures even distribution of the leavening agents. Set this mixture aside.
3. Cream Shortening and Sugar: In a large mixing bowl, using an electric mixer, cream together the Butter Flavored Crisco shortening and granulated sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, which contributes to the cookies’ cakey texture.
4. Add Wet Ingredients: Stir in the large eggs one at a time, mixing well after each addition until fully incorporated. Then, add the mashed bananas and vanilla extract. Continue mixing until everything is thoroughly combined. The mixture should be smooth.
5. Incorporate Dry into Wet: Gradually add the reserved flour mixture to the wet ingredients. Mix by hand with a sturdy spatula or spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable. The batter for these drop cookies will be noticeably thinner than typical stiff cookie dough but should still be thick enough to hold its shape when dropped from a spoon.
6. Drop onto Cookie Sheets: Using a ¼ cup measure or a large cookie scoop, drop generous mounds of batter onto the prepared ungreased cookie sheets. Allow ample space between each cookie, as they will spread slightly and puff up. Aim for about 6 to 8 cookies per sheet.
7. Apply Topping (Optional): If desired, gently sprinkle the tops of the dropped cookie dough with a mixture of granulated sugar and cinnamon, or sugar and nutmeg. This adds a lovely sweet and spiced crust.
8. Bake: Bake the cookies in the preheated oven at 400° F (200° C) for about 12 minutes. The exact baking time may vary slightly depending on your oven. Look for the edges to appear lightly golden brown, and the centers should be set and spring back gently when touched.
An important note for those with convection ovens: reduce the baking time to approximately 9 ½ minutes, as convection ovens cook faster and more intensely.
9. Cool: Once baked, remove the cookie sheets from the oven. Let the cookies cool on the sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. These cookies tend to disappear quickly, so be sure to grab one while they’re warm!
Banana Drop Cookies Like “Minute Lunch” (Original Large Batch Version)
For those who dream of baking on a grander scale, or perhaps for a very large event, here is the original, restaurant-sized recipe from the “Minute Lunch” counter. This quantity is designed to produce approximately 8 to 10 dozen large, delicious cookies, perfect for feeding a crowd or for commercial purposes. The method of preparation would follow the same steps as the scaled-down version, simply adjusting for the larger quantities and equipment.
Yields: 8 to 10 dozen large cookies
Ingredients:
2 ⅛ lbs all-purpose flour (approximately 8 ½ cups)
1 ¾ lbs granulated sugar (approximately 3 ½ cups)
1 oz baking powder (equivalent to 2 tablespoons)
2 lbs ripe bananas (approximately 8-10 large bananas), mashed
½ oz salt (equivalent to 1 tablespoon)
13 oz large eggs (approximately 8 large eggs)
1 teaspoon baking soda
¾ oz vanilla extract (approximately 1 ½ tablespoons)
1 lb shortening (such as Crisco or an equivalent butter-flavored shortening) (approximately 2 cups)
Optional topping: granulated sugar and cinnamon, or granulated sugar and nutmeg
Serving Suggestions and Storage
These vintage banana drop cookies are delightful in their simplicity, but they can also be elevated with various accompaniments. Beyond the suggested frosting or cinnamon-sugar topping, consider serving them alongside a scoop of vanilla ice cream for a warm-cool contrast, or with a cup of hot coffee or tea for a comforting afternoon treat. They are also wonderful packed in lunchboxes or offered as a wholesome snack.
To keep your banana drop cookies fresh and moist, store them in an airtight container at room temperature for up to 3-4 days. If frosted, they may need to be refrigerated, depending on the type of frosting used. For longer storage, these cookies freeze beautifully for up to 2-3 months. Simply place them in an airtight freezer-safe container or bag, separating layers with parchment paper to prevent sticking. Thaw at room temperature when ready to enjoy.
Frequently Asked Questions About Banana Drop Cookies
Can I use butter instead of shortening?
While butter can be used, the recipe specifically notes that shortening helps prevent spreading and contributes to the unique cakey texture. Butter has a lower melting point and more water content, which can lead to flatter, crispier cookies. For the authentic 1940s texture, shortening is highly recommended.
My cookies spread too much. What went wrong?
Several factors can cause cookies to spread: using butter instead of shortening, not chilling the dough (though this recipe doesn’t call for it, it can sometimes help), an oven that isn’t hot enough, or too much liquid/too little flour. Ensure your measurements are precise and your oven is accurately preheated.
How ripe should the bananas be?
The riper, the better! Look for bananas with significant brown spots or even entirely brown skins. These bananas are sweeter and softer, making them easier to mash and providing the best flavor and moisture for your cookies.
Can I add other ingredients like nuts or chocolate chips?
Absolutely! While the original recipe is pure banana, feel free to personalize your batch. Chopped walnuts, pecans, or chocolate chips (milk, dark, or white) would be delicious additions. Fold them in gently with the flour mixture in the last step.
Embrace a Taste of the Past
These 1940s Banana Drop Cookies are more than just a recipe; they’re a piece of history, a callback to simpler times, and a testament to the enduring appeal of homemade treats. Whether you choose the scaled-down version for a cozy afternoon or dream of baking a giant batch like the “Minute Lunch” counter, you’re in for a delightful experience. So tie on your apron, gather your ripe bananas, and get ready to create some comforting, cakey magic in your kitchen. Enjoy!