Although I eat bananas quite a lot, somehow every time we buy bananas on hot summer days – within a few days they begin to show signs of distress and leave me no choice but to bake something out of them because they are too soft to eat.
These banana oatmeal cookies are perfect for using “tired” bananas, especially if you want to change a little and not make banana bread again (although it is one of the best cakes there are). They are soft and chewy in texture, with a delicate taste of cinnamon and brown sugar and lots of oatmeal.
If you prefer, you can add all kinds of additions such as chocolate chips, chopped nuts or raisins, but the truth is that I like them just the way they are – simple, soft and a great snack or a sweet breakfast.
Banana Oatmeal Cookies
For the cookies:
- 150 grams very soft butter
- 240 grams (1 cup) dark brown sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 large egg
- 200 grams (2 large units) ripe bananas, mashed
- 250 grams (1 3/4 cup) all-purpose flour
- 1 tsp. baking soda
- 20 grams (2 tbsp.) cornstarch
- 250 grams (2 1/2 cups) oatmeal
Preheat the oven to 180c and line a baking pan with baking paper.
In a mixer bowl with a paddle attachment, whip butter, sugar, salt, vanilla and cinnamon at high speed until a uniform, soft and creamy mixture is obtained.
Add bananas and mix until they are assimilated in the mixture.
Add the egg and continue to blend until incorporated.
Add flour, baking soda, cornstarch and oatmeal, and continue to blend only until large chunks of dough are formed.
With 2 teaspoons or an ice cream scoop, create small balls of dough and arrange in increments on the pan.
Flatten the cookies a bit with your hands to get about 1-2 cm thick discs.
Bake for 10-12 minutes or until golden.
Cool completely and serve.
- On cold days you can keep the cookies in a sealed jar at room temperature for up to 3 days.
- In the summer, it is recommended to store them in a sealed container in the refrigerator. If you do not like cinnamon, you can omit it.
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