Banana Oatmeal Cookies

There’s something about banana oatmeal cookies that just brings me back—like memory crumbs caught in the folds of my apron. The smell, soft and sweet and a little nutty around the edges, wraps the kitchen in a quiet comfort that feels like being hugged. You mash the bananas, and suddenly the whole room smells like a warm Sunday morning where time doesn’t press so hard. Maybe it’s the oats, too—heartier than flour, they give the cookies this lovely chew, not too soft, not too crisp… just right. And you know what? They’re sweet without going overboard. Natural, real. Honest, I guess you could say.

Why You’ll Crave It

• They make the most of ripe bananas—so no more guilt about the ones getting too spotty on your counter
• Sweetened mainly by fruit and a hint of honey or maple, which makes them taste indulgent, not cloying
• The texture is dreamy: soft in the center, lightly golden at the edges, just enough toothiness from the oats
• One bowl, one spoon, and really not much else—clean-up is blissfully minimal
• You can throw in nuts, chocolate, or nothing at all. They’re easygoing, like a good friend

The first time I made this recipe it was just to use up extra bananas… now I catch myself hoping they overripen on purpose.

What You’ll Need

• 2 large ripe bananas: tender and speckled with brown, the sweeter the better
• 1 ½ cups rolled oats: whole or old-fashioned oats give the best chewy texture
• ½ cup natural nut butter: peanut or almond, stirred well so it’s smooth and spoonable
• ¼ cup honey or maple syrup: either works… just use what you love
• 1 tsp vanilla extract: a splash adds warmth and rounds out flavors subtly
• 1 tsp baking powder: gives a gentle lift so the cookies don’t sit too flat
• ½ tsp ground cinnamon: optional, but I almost always include it for that cozy spice
• ¼ tsp salt: just enough to balance the sweetness
• ½ cup chocolate chips or chopped nuts: optional-yet-irresistible

Easy How-To

Get the oven ready

Preheat to 350°F (about 175°C). It’s good to start early so the cookies can go right in once they’re scooped.

Mix the wet stuff

In a large mixing bowl, mash the bananas until just a little lumpy is fine. Add the nut butter, honey (or maple), and vanilla. Stir until everything’s smooth-ish… it shouldn’t feel too dense while mixing.

Add the rest

Sprinkle in oats, baking powder, cinnamon, and salt. Fold it all together gently—no vigorous stirring. Then gently stir in whatever extras you want—chocolate chips, chopped nuts, or even raisins if you’re feeling nostalgic.

Spoon onto the sheet

Line a baking sheet with parchment paper (less mess, always worth it). Scoop out heaping tablespoons and press each one down just a little—these don’t spread much on their own.

Bake until golden

Pop them in the oven for about 12-15 minutes. They’re ready when the edges are golden and the tops look set—not shiny. Let them rest on the tray for a couple minutes before moving to a rack… if they make it that far.

Good to Know

• If your bananas are still yellow and firm, pop them in a warm oven (skin-on) for a bit… it helps! They should soften and sweeten
• It’s totally fine if your “rounds” are more rustic blobs—these aren’t sculptural cookies
• The dough is often thick and a little sticky—that’s normal. If it feels hard to scoop, a lightly wet spoon works wonders

Serving Ideas

• Perfect with a mug of milky tea in the morning or tucked into lunchboxes for energy later on
• Or gently warmed in the toaster oven the next day, with a smear of almond butter… magic

Top Tricks

• Don’t overbake—they should be just set when they come out, even if they seem soft. They’ll firm up as they cool
• If you like more texture, swap in half a cup of chopped walnuts or pecans for a satisfying crunch

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes, though keep in mind the final texture will be softer and less chewy. Still lovely, just a bit different—more cake-like.

How should I store the cookies?

Once completely cool, tuck them into an airtight container. They’ll keep well at room temp for about 3 days, or in the fridge for a week.

Can I freeze banana oatmeal cookies?

Absolutely. Lay them out on a tray to freeze first, then transfer to a container or freezer bag. They’re great for little snack emergencies—just thaw as needed.

What’s a good add-in for more sweetness?

Dried cranberries, chopped dates, or even a touch more maple syrup can all dial up the sweetness naturally without overpowering.

Are banana oatmeal cookies gluten-free?

They can be—just make sure your oats are certified gluten-free, and double-check labels on other ingredients to be safe.