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These banana oatmeal cookies are hands down the best banana flavored cookie Iโve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

This is one of those old fashioned recipes everyone loves. Itโs originally from my grandmotherโs cookbook, which is full of newspaper clippings featuring the recipes and names of people who shared them with the paper. I just love it. Such a different time in the world. Now we find everything online!
Banana is one of those flavors that can get lost when you bake with it. It can be a really subtle flavor. It always bums me out when that happens, because we love the taste of banana.
But these cookies make the list of banana things to go crazy for. Without a doubt, itโs a tie between them and my Banana Bread Recipe! Or, maybe they are tied with my Banana Cupcakes or Homemade Banana Pudding โ I just canโt decide. Banana desserts are just so tempting.
Why Youโll Love Banana Oatmeal Cookies
- Easy to make. Making these tasty banana cookies is just as easy as eating them. Theyโd be great to make with kids! You can mix everything in one bowl. That means less clean up, and thatโs always a good thing.
- Tons of banana flavor. These cookies meet the category of being FULL of banana flavor. Just the smell of this cookie dough mixture with the banana in it is intoxicating.
- Perfect texture. They are so moist and tender, the nearly melt in your mouth.
- Grandmaโs recipe. Another reason this recipe is extra special is because I got if from my grandmother (my dadโs mom). She passed away in 2008. A few years after she passed, when I started baking a lot, my uncle gave me her cookbook. This recipe was tucked inside it, and it brings back so many special memories. I made a few changes to her original recipe to make the cookies thicker and softer, but they are essentially the same as grandma used to make.
What Youโll Need
- All-purpose flour: Be sure to measure your flour. Too much flour and youโll end up with dry cookies, too little and theyโll get runny.
- Baking soda: A little baking soda gives the cookies a light, fluffy texture.
- Ground cinnamon & cloves: These warm spices nicely compliment the banana.
- Salt: Helps to enhance the flavors and spices in the cookie dough batter.
- Cornstarch: This is one of the secret ingredients for this recipe. Cornstarch gives the cookies a chewy texture, helps them not over spread and gives them a lovely soft texture.
- Unsalted butter: I highly recommend using unsalted butter because it allows you to control the saltiness of the cookies. However, salted butter will also work, but youโll want to leave out the rest of the salt in the recipe.
- Sugar: Using both granulated sugar and brown sugar gives the cookies a deep, richer flavor. The brown sugar also provides extra moisture.
- Egg: Youโll need 1 egg to bind all your ingredients together.
- Vanilla extract: You canโt go wrong adding a little vanilla to banana cookies.
- Bananas: Make sure to use overripe bananas for the best flavor. They should have plenty of brown spots, but not be completely brown and nearly falling apart. If they donโt hold together anymore, they are probably too ripe and your cookies may not turn out well.
- Oats: This recipe originally called for old-fashioned rolled oats but after some kitchen testing, I decided I like quick 1-minute oats better. The texture of the cookies is a little softer when you use quick oats, but either will work.
How to Make Banana Oatmeal Cookies
Hereโs a quick look at how to make this banana cookie recipe. Donโt forget to scroll to the recipe card below for more detailed instructions.
- Prepare the dry ingredients. Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.
- Combine the butter and sugars. Add the melted butter and sugars to a large bowl and whisk to combine.
- Add the egg and vanilla. Whisk the egg and vanilla extract into the creamed mixture until well combined.
- Add the mashed bananas: Add the mashed bananas to the creamed mixture and whisk together until well combined.
- Add dry ingredients. Stir the dry ingredients into the batter and mix until just combined.
- Add the oats. Pour in the oats and fold together until well combined.
- Form the dough balls. Create cookie dough balls that are 1 ยฝ tablespoons in size.
- Refrigerate (optional). If desired, chill the dough balls in the refrigerator for 2-3 hours or overnight. The longer they are refrigerated, the stronger the banana flavor will be.
- Prepare to bake. When youโre ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit, line a cookie sheet with a silicone baking mat or parchment paper and arrange the cookie dough balls on the baking sheet. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)
- Bake. Place in the oven and bake for about 10 minutes.
- Cool. Allow cookies to cool on the baking sheet for about 5 minutes before moving them to a cooling rack lined with parchment paper.
Helpful Tips
- Measure carefully. Proper measuring of the flour and sugar plays a big roll in determining how much your cookies will spread during the baking process. So, measure carefully. If you want to achieve the perfect light, chewy texture, check out my tutorial on How to Measure Flour Correctly. Itโs best to use a food scale, but if you donโt have one, use the spoon and level method. Whatever you do, donโt pack the flour into the measuring cup.
- Use quick oats. The biggest change I made when I updated this recipe was switching from old-fashioned oats to quick 1-minute oats. You can totally use either, but I really like the way 1-minute oats absorb more moisture. The cookies not only spread a little less, but they also develop a softer texture, which I love. If you decide to use old-fashioned oats just remember that they wonโt absorb as much moisture (and may spread more), and the cookies will turn out a little firmer with a bit more texture.
- Make this recipe with overripe bananas. Make sure to use overripe bananas for the best flavor and texture. They should be soft on the outside and easy to mash when you peel them. They should also smell appetizing. Overripe bananas will have plenty of brown spots, but not be completely brown or nearly falling apart. If they donโt hold together anymore, they are probably too ripe and your cookies wonโt bake properly.
- Refrigerate the cookie dough balls. You donโt have to refrigerate them (they will still taste amazing), but I highly recommend refrigerating them at least 2-3 hours; overnight is even better. Refrigeration helps the dry ingredients soak up more moisture, which helps them spread less. It also allows the flavors to permeate the cookie dough better. Cookies refrigerated overnight will have the strongest banana flavor.
- Use parchment paper. These cookies can be a little sticky from all the moisture and sweetness in the bananas. Youโll want to line your cooling racks with parchment paper. If they stick to the parchment paper after cooling (and they probably will), just give them a little twist before lifting them. They will come right off.
How to Store
Store the cookies in an air-tight container at room temperature. If you are going to stack them in a container, put parchment between the layers so the cookies donโt stick to each other. These cookies are best if eaten within 4-5 days.
More Banana Recipes
If youโre like me, desserts with bananas are always a good idea. Here are some of my other favorite recipes featuring bananas.
Watch The Video
PrintBanana Oatmeal Cookies
- Prep Time: 20 minutes
- Chill Time: 2 hour
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 35-40 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie Iโve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!
Ingredients
- 1 1/2 cups (195g) all-purpose flour (measured accurately)
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 tsp cornstarch
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (225g) packed brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240ml) mashed over ripe bananas (2-3 bananas)
- 3 cups (240g) quick 1-minute oats
Instructions
- Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.
- Add the melted butter and sugars to a large bowl and whisk to combine.
- Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.
- Add the dry ingredients and fold together just until well combined. Add the oats and fold together until well combined.
- Create cookie dough balls that are 1 ยฝ tablespoons in size. You can refrigerate the cookie dough before baking, if youโd like, but you donโt have to. I think the flavors get even better if you refrigerate the cookie dough for at least 2-3 hours, or overnight.
- When youโre ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)
- Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.
- Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up.
- Store cookies in an air-tight container with parchment paper between the stacks of cookies so they donโt stick to each other. Cookies are best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 Cookie
- Calories: 119
- Sugar: 8.3 g
- Sodium: 71.7 mg
- Fat: 4 g
- Carbohydrates: 17.9 g
- Protein: 1.8 g
- Cholesterol: 15.3 mg
Iโd like to add peanut butter to this recipe. Would you have any recommendations for this? 1/2 cup or 1 cup and should I increase the amount of flour or oatmeal?
Iโm sorry, without having tested it, itโs really hard to say.
Can you use normal oats instead of quick oats.Thank You.
Yes, you can. The texture of the cookies is just a little softer with the quick oats.
Hi. Have you ever baked these in an air fryer? Thanks.
I have not. Iโm sorry.
This recipe turned out great! Just a question, how much does one cookie weigh?
Iโm so glad you enjoyed them! Iโm not sure about the weight. Sorry!
Hi, Iโm planning to make these cookies as they sound delicious! Can I just ask about the โsugarโ in the recipe, is that Caster sugar or Granulated sugar? Thanks!
Itโs granulated sugar. I hope you enjoy them!
I donโt have parchment paper, can I use foil or just grease baking sheet?
You could grease the pan if it isnโt non-stick. Just keep in mind that the bottoms might brown a little more and they may not spread *quite* as much. Iโm not sure.
Can they be frozen
Sure!
I tried your cookie recipe today and my family loved the cookies. This recipe will be a standard for leftover ripe bananas. I used less surgar and put in a few raisins and chopped pecans, since my family insist on raisins and nut in just about everything. Thank you so much for sharing this recipe
Iโm so glad they were a hit!
Hi โ making this now and apparently your cornstarch is our cornflour (Australia).
https://myfoodbook.com.au/tips/can-you-buy-cornstarch-in-australia
How confusing! Is it used to thicken?
Generally, it is used for thickening. In is cookies, it allows for adding less flour to the cookie dough so the cookies donโt get overly dense or dry. With the cornstarch in there, they donโt spread too much, even though we had a little less flour. I hope that makes sense.