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Banana Oatmeal Cookies Recipe
Yeah they look kinda blah, but wait until you taste them!

Banana Oatmeal Cookies Recipe

These banana oatmeal cookies are seriously my new FAVORITE cookie! Loaded with fresh bananas and oatmeal. Yum! Ok I know I said that about these white chocolate raspberry cheesecake cookies and these chocolate chip cheesecake cookies, but at this exact moment in time, these are my new loves.


Yeah they look kinda blah! But wait until you taste them!!

If you love oatmeal cookies and banana bread then you will seriously find it hard to stay out of these cookies. You’ll sample the dough, you’ll eat them hot from the pan, you’ll sneak a few while they are cooling off and you’ll have a couple more when you go to store them away. You’ll also get a few more when you wake up.

banana oatmeal cookies

Banana Oatmeal Cookies cooling off…this is where a lot of them met their fate.

I’m not here to judge you. It’s not your fault at all so don’t you dare go feeling guilty for eating the entire first batch. It’s the persons fault who created such an irresistable combination of banana’s and oatmeal. They just go so well together.

Banana Oatmeal Cookies recipe

Isaac thinks we should call these “Banana Bread Bites”

These banana oatmeal cookies are like eating fresh, fluffy  banana bread in chewy, moist oatmeal cookie form. It shouldn’t be possible, but it is and I’m glad.

These cookies are GREAT for lunches, picnics, shipping or for using up old bananas. They stay soft and fluffy for a long time as long as they are stored in an airtight container, but I keep mine in the fridge. Yes I keep just about everything in my fridge.

Watch me make these banana oatmeal cookies from start to finish!!

4.6 from 8 reviews
Banana Oatmeal Cookies Recipe
Cook time
Total time
Recipe type: cookies
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup (2 sticks) butter, softened (do not melt)
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup bananas, smashed (about 2 bananas)
  • 3 cup quick-cooking, 1 minute oats
  1. Preheat oven to 350.
  2. Whisk together the first 5 dry ingredients in a medium size bowl. Set aside.
  3. In a large bowl, cream together the butter and sugars with a mixer.
  4. Add in the eggs and mix until combined.
  5. Add in the vanilla extract and bananas.
  6. Slowly add the dry ingredient into the wet ingredients a little at a time, until all the flour is incorporated.
  7. Fold in the oats and stir just until combined. Do not over stir,
  8. Line a baking pan with non-stick paper.
  9. Use a mini ice cream scoop to scoop out the dough and place them 2 inches apart on the baking sheet.
  10. Bake for 8-9 minutes.
  11. Let the cookies sit in the pan for 2 minutes when they come out of the oven.
  12. Transfer cookies to cooling rack to finish cooling.
  13. Store in airtight container.
Be careful not to overcook, sometimes the banana chunks can make it look undercooked on the surface.
Add pecans or even chocolate chips if you wish! (I didn't like it with chocolate chips though)


  1. can rolled oats be used as a substitute?

  2. These cookies are the bomb, Diva! Taste just like you describe-banana bread cookies :) thank you !

  3. Very very gooood cookies! :)

  4. Hi, My little princess and I made this just now!!!! Quick question it was so much left over am I able to freeze or refrigerate them for a few days??? PLEASE get back to me as soon as possible don’t want to toss them

  5. Made these a couple of weeks ago for a family outing with some friends and their little girls and between our family and theirs, these were gone in a couple of days. My family ate them for breakfast! I didn’t tell them to, but the hubby who is all about eating healthy actually encouraged it, because it had oatmeal and bananas and tasted like banana bread, hahaha!

  6. Made these a few days ago&I think next time I’ll
    Eliminate the salt,I may have put too much in the batter,mine came out to salty,but I know they would have been perfect without the amount of salt:)

  7. Hi, Monique. I really want to try this recipe, but I don’t have 1 minute oats. Could I just use regular, old-fashioned oats? Please advise me.

  8. OMG you weren’t kidding about them getting eaten so fast. I’m still baking them and half that have already come out of oven are gone!! My hubby and 2 friends eating them. I am going to add raisins to a batch now (their suggestion) Highly recommend this recipe.

  9. Hi! I want to try out this recipe. But I want to know….by 350 you mean 350C or 350F? Sorry but still a noob when it comes to cooking/baking. Looking forward to your reply because they look so good! Thanks! :-)

  10. Hi Monique! Tried this recipe and it was de-licious! Reduced the amount of salt though.

  11. Made these this afternoon. AWESOME. Makes lots too.

    I added chocolate chips….even more ummy!

  12. try w HALF the sugar – 1/2 C brown sugar, 1/4 C blackstrap molasses

    use 1 C stone-ground whole wheat flour to substitute for 1 C white flour

  13. Made these for my son and they were so good he LOVED them. Very easy and quick to make. Great recipe!

  14. Can I use rolled oats in this recipe?

  15. Oh, Jesus! You food looks so delicious. I wish I could live with you so I could eat like this all the time! I HAVE to make these cookies. I’m watching my calories, but I will be trying one of your recipes every two weeks.

    • Also, I’d eat these for breakfast on a weekend. I mean, it has banana and oatmeal in it, so it’s completely breakfast worthy, lol.

  16. OH YES! My favorite. I eat bananas in my oratmeal so this perfect!

  17. Can you use anything else than vanilla extract, they don’t have it in my country :(

  18. thanks for the recipe. my bf is a big banana fan. this will cheer him up !

  19. Jennifer Clayton

    These sound so good cant wait to make them…. Thanks!

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