Crunchy Banana Cookies
Indulge in the sweet, nutty, and perfectly crisp delights of Crunchy Banana Cookies—a wholesome treat packed with comforting flavors and irresistible texture. These cookies combine the natural sweetness of ripe bananas with the hearty goodness of rolled oats and the nutty crunch of chopped walnuts, creating a delectable snack that's both satisfying and versatile. The addition of creamy butter and a mix of granulated and brown sugar yields a rich, caramelized flavor, while optional semi-sweet chocolate chips add indulgent bursts of chocolaty goodness. With just 15 minutes of prep time and a quick 12-minute bake, these easy banana cookies are perfect for busy days, casual gatherings, or cozy evenings. Serve them fresh with coffee, or store them for a grab-and-go snack that keeps well for days. Perfect for cookie lovers searching for a creative way to use overripe bananas!
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Recipe Information
Ingredients
- 2 ripe banana
- 120 grams unsalted butter
- 100 grams granulated sugar
- 75 grams brown sugar
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams rolled oats
- 50 grams chopped walnuts
- 50 grams semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a mixing bowl, mash the ripe bananas until smooth and set aside.
In another large bowl, cream the unsalted butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
Mix in the mashed bananas and vanilla extract until well incorporated.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined.
Fold in the rolled oats, chopped walnuts, and chocolate chips (if using) using a spatula, ensuring they are evenly distributed.
Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto the lined baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn golden brown.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Crunchy Banana Cookies fresh, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 482.9 g | 176% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 224.7 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1972 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
