Oatmeal Banana Bread Cookies
Soft, chewy, and bursting with nostalgic banana bread flavor, these Oatmeal Banana Bread Cookies are the ultimate treat for any time of day! Made with ripe bananas, hearty old-fashioned oats, and a hint of cinnamon, these cookies strike the perfect balance between nutritious and indulgent. A combination of brown sugar and butter gives them a rich, caramelized sweetness, while optional chocolate chips or nuts add a delightful touch of texture. Ready in just under 30 minutes and perfect for on-the-go breakfasts, snacks, or desserts, these cookies are easy to make and impossible to resist. Enjoy the comforting aroma of fresh-baked banana bread in a portable, cookie-sized package that'll have your family coming back for more!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 medium Ripe bananas
- 0.5 cup Unsalted butter
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 cup All-purpose flour
- 1.5 cup Old-fashioned oats
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Add the melted butter, brown sugar, granulated sugar, and vanilla extract to the mashed bananas and stir until well combined.
Beat the egg into the mixture until fully incorporated.
In a separate bowl, whisk together the flour, oats, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
If using chocolate chips or chopped nuts, fold them into the dough at this stage.
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 12.1 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 102 mg | 2% | |
*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.
