Satisfy your sweet tooth with these easy, soft-baked banana oat cookies. Made from mashed overripe bananas and porridge oats, they’re studded with milk chocolate chips for a simple, crowd-pleasing treat.
These chewy banana oatmeal cookies are ideal for lunchboxes, picnics or an after-school snack. The combination of bananas and oats provides sustaining carbohydrates and fibre to keep little tummies satisfied.
✔️ Why you’ll love this recipe!
- Quick and straightforward — ready in about 30 minutes.
- Uses wholesome pantry staples: bananas, oats and a little flour.
- Chocolate chips add a delicious hit of sweetness without being overpowering.
🛒 Ingredient notes
Bananas — Use two small overripe bananas, mashed until smooth.
Oats — Porridge or rolled oats work best. Avoid instant or jumbo oats for texture reasons.
Butter — Unsalted, softened so it creams easily with the sugar.
Sugar — Light brown sugar gives moistness and a gentle caramel note.
Egg — One large egg, at room temperature.
Vanilla extract — Adds warmth; vanilla bean paste can be substituted.
Honey — Clear runny honey helps bind and sweeten; golden syrup is an alternative.
Flour — Plain (all-purpose) flour to give structure.
Bicarbonate of soda — For lightness and lift.
Salt — Just a pinch to balance the sweetness.
Chocolate chips — Milk or white chocolate chips, or chopped chocolate if preferred.
🔪 How to make banana oat cookies
The recipe card with ingredient quantities and full instructions is at the bottom of this post.
Prep: Preheat the oven to 180 °C (160 °C fan / Gas 4 / 350 °F). Line two large baking sheets with non-stick baking paper.
- Step One: In a large bowl, cream together the softened butter and light brown sugar until pale and fluffy.
- Step Two: Add the egg, mashed bananas, vanilla and honey. Mix until combined.
- Step Three: Fold in the oats, flour, salt and bicarbonate of soda until evenly distributed.
- Step Four: Stir in the chocolate chips. Chill the dough in the fridge for 10–15 minutes to firm up if needed.
- Step Five: Scoop tablespoon-sized portions of dough and roll into balls. Arrange them well spaced on the prepared baking sheets.
- Step Six: Bake for 12–14 minutes until the edges are lightly golden. Remove, gently flatten with a spatula if desired, and cool on the tray for 10 minutes before transferring to a wire rack.
Top Tips
- Use room-temperature ingredients for a smoother dough and even baking.
- Space dough balls several inches apart to allow for spreading. Ovens vary, so start checking a minute or two early.
🍴 Serving suggestions
These cookies are perfect for lunchboxes, picnics or a quick afternoon pick-me-up. Serve with a glass of milk or as part of a casual afternoon tea selection alongside scones or other simple bakes.
📖 Variations
- Add chopped pecans or walnuts for crunch and a nutty flavour.
- Mix in dried cranberries or raisins for a fruity contrast.
- Stir in a teaspoon of ground cinnamon for warm spice.
- Swap chocolate chips for white chocolate or chopped dark chocolate.
🥡 Storage
Store: Keep cooled cookies in an airtight container at room temperature for up to 3 days.
Freeze: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature.
❓ Frequently asked questions
Yes. Store the prepared dough, covered, in the fridge for up to 3 days before portioning and baking.
Chill the dough longer before baking, and ensure your baking sheets are cool. Check oven temperature and add a touch more flour if dough seems too loose.
Absolutely. Swap chocolate chips for dried fruit, chopped nuts, seeds or a pinch of cinnamon to change the flavour and texture.
😋More easy cookie recipes
-
Easy Cinnamon Oat Cookies Recipe
-
Easy Ginger Cookies Recipe
-
Easy Empire Biscuits
-
Easy Smartie Cookies Recipe
Tried it? Let me know and rate it below. Tag me @effortlessf00d — I’d love to see your bakes and hear your feedback.
Recipe
Banana Oat Cookies
Ingredients
- 150 g Unsalted butter, softened
- 175 g Light brown sugar
- 1 Large egg
- 2 Small overripe bananas, mashed
- 1 teaspoon Vanilla extract
- 1 tablespoon Honey
- 125 g Plain (all-purpose) flour
- 250 g Porridge oats
- ½ teaspoon Salt
- ½ teaspoon Bicarbonate of soda
- 100 g Milk chocolate chips
Instructions
- Preheat the oven to 180 °C (160 °C fan / Gas 4 / 350 °F) and line two large baking sheets with non-stick baking paper.
- In a large mixing bowl, cream together the softened butter and light brown sugar until pale.
- Mix in the egg, mashed bananas, vanilla and honey until well combined.
- Stir in the oats, flour, salt and bicarbonate of soda until evenly mixed.
- Fold through the chocolate chips, then chill the dough for 10–15 minutes if you want firmer cookie shapes.
- Scoop tablespoon-sized portions, roll into balls and space well on the lined trays.
- Bake for 12–14 minutes until lightly golden. Remove from the oven, flatten gently if needed, and cool for 10 minutes on the tray before moving to a wire rack.
Notes
Variations:
- Chopped pecans or walnuts for crunch.
- Dried cranberries or raisins for chewiness.
- Ground cinnamon for warmth.
Storage:
Store cooled cookies in an airtight container up to 3 days or freeze up to 3 months.
Nutrition:
Nutritional values are approximate and may vary depending on ingredients and portion sizes.
Nutritional Information (Approximate)
Carbohydrates: 24 g |
Protein: 2 g |
Fat: 7 g |
Sugar: 12 g