The Recipe: Oatmeal cookies with a twist, a banana twist, that is.
~Recipe updated & republished 2015 for a little weekend baking inspiration~
"These are delicous!" ~ Mia
"... very yummy ..." ~ Becky
"I love them - a soft cookie that really feels like a treat ... whilst not being too naughty!" ~ amalissy
"... they turned out great! Love the coconut touch." ~ Susan
Long-time cooks know that the first rule of baking with banana is "Think Ahead".
The unavoidable fact is that it takes a couple of weeks for bananas to ripen enough.
You see, green bananas (as in "unripe" bananas which may have tinges of green but are often yellow) make for blah banana-baking. A banana must be really ripe — nearly all brown and even, if you want, well into "black" — to yield the luscious banana flavor in banana bread, banana cakes and here, Banana Oatmeal Cookies.
So wait for dark-brown, not yellow, skins to imbue heady banana flavor into quick breads, banana cakes, banana pancakes and here, the best oatmeal cookies, bar none, I’ve ever made – or eaten.
The freezer can help! To keep ripe bananas on hand all the time, just wash the bananas, then let them ripen naturally on the counter or in a paper bag. Once the skins turn dark, tuck the bananas into a freezer bag, right in their black jackets, and freeze. When you’re ready to bake, just thaw as many as needed in a container for an hour before using.
RECIPE UPDATES 2015A couple readers have reported "sticky" cookies. It's happened to me too. I think it's caused when we measure flour by volume – there can be such variation! – but doesn't happen to everyone because smaller bananas do fine with less flour. Ohhh the vagaries of baking, some times! I've re-written the recipe to fix this and believe it improves the recipe considerably.
The truth is, I've gone extreme when it comes to ripe bananas. "Black bananas" aren't for everyone but for photographs, and just "how black" I let bananas get before baking, see Ripe Bananas for Baking: How Ripe Should Bananas Be? It might be a little shocking but boy-oh-boy, talk about heady banana richness.
Two more banana treats!
BANANA MANGO SMOOTHIE For a quick after-school snack, toss a frozen banana (skin removed, silly!) and frozen mangoes into a blender with a couple of ice cubes and skim milk. Delicious – and refreshing!
QUICK BANANA DESSERT I made this a-l-l the time when I was a kid! Just slice a barely ripe banana lengthwise. Spread each flat side with sour cream or Greek yogurt, then sprinkle with bits of brown sugar, it'll soon "melt". It's gorgeous good!
BANANA OATMEAL COOKIES
Hands-on time: 30 minutes
Time to table: 1 hour
Makes about 30 cookies, easily doubled
- 2 tablespoons (30g) butter, room temperature
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 1 very ripe banana
- 1 large egg
- 1 teaspoon vanilla
- 1-1/4 cups flour, fluffed to aerate before measuring or 155g
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon table salt
- 1-1/2 cups oatmeal (old-fashioned or quick, not instant)
- 1 cup unsweetened coconut
Heat oven to 350F/180C. Line baking sheets with parchment paper.
In a mixing bowl, combine the butter, sugars, banana, egg and vanilla. Use an electric mixer to mix thoroughly.
In another bowl, stir together the flour, baking powder, soda, cinnamon and salt. Stir in the oatmeal and coconut. By hand, stir the flour mixture into the mixing bowl.
Using two spoons, one to scoop and one to scrape, drop dough onto the baking sheet.
Bake for 11 – 14 minutes until set and golden. Let cool for 5 minutes before removing from the parchment.
Yes, Splenda works! Great news for dieters and diabetics, Banana Oatmeal Cookies turn out beautifully when made with "alternate" ingredients. Substitute Smart Balance for butter, Splenda for the white sugar and white whole wheat flour for the flour.
ALANNA's TIPS Be prepared! Your kitchen is going to smell like warm banana bread! Does your brown sugar get a little clumpy in the cupboard? Mine too. I like to "work" the white and brown sugars together with the back of a spoon in the mixing bowl before adding the other wet ingredients, working out those tiny clumps which can create little pockets of dark, even burned sugar in baked goods. To produce Banana Oatmeal Cookies all the same size, I some times use a cookie scoop but then use a small spoon to gently flatten and shape the dough.
Banana Lovers Will Love These Oatmeal Cookies!
More Great Banana Recipes
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