Delicious & Easy Banana Nut Oatmeal Crunch Cookies: The Perfect Way to Use Overripe Bananas

There’s something inherently comforting and delightful about bananas. Rich in potassium, naturally sweet, and incredibly versatile, they often bring a sense of warmth and coziness, especially when transformed into a delicious baked good. For me, a banana-infused treat is always a source of pure comfort, a sweet escape from the everyday.

Recently, I embarked on a quest for the ultimate banana cookie recipe, hoping to find a way to transform some beautifully ripened (read: perfectly overripe) bananas into a delectable snack. My search led me to a fantastic recipe on allrecipes.com, which served as a wonderful starting point. What makes this particular recipe so brilliant is its natural inclination towards using overripe bananas – those soft, spotty ones that are often overlooked are actually perfect for infusing your cookie dough with unparalleled sweetness and moisture!

While the original recipe was excellent, I made a few small adjustments based on the ingredients I had on hand. The result? An equally fine, if not even more delightful, batch of Banana Nut Oatmeal Crunch Cookies that are chewy, crunchy, and bursting with flavor. This recipe is not just about baking; it’s about transforming simple ingredients into a truly satisfying experience.

Why Overripe Bananas Are Your Baking Best Friend

Before we dive into the recipe, let’s talk about the star ingredient: overripe bananas. Those brown-spotted, almost black bananas might not look appealing on their own, but they are a baker’s secret weapon. As bananas ripen, their starches convert into natural sugars, making them significantly sweeter and more flavorful. This extra sweetness means you might even reduce the added sugar in some recipes, though for these cookies, the balance is just right.

Furthermore, overripe bananas become incredibly soft and moist, making them easy to mash and incorporate into doughs. They contribute a wonderful tenderness and rich banana flavor that underripe bananas simply can’t match. So, next time you see bananas starting to turn, don’t throw them away! Think of them as a golden opportunity for a baking adventure, like these incredible oatmeal crunch cookies.

Banana Nut Oatmeal Crunch Cookies (Makes 2 dozen large cookies)

This recipe yields a generous two dozen large, satisfying cookies, perfect for sharing (or hoarding!). They are an ideal treat for breakfast, a midday snack, or alongside your favorite hot beverage.

Ingredients:

1 1/2 cups of self-raising flour: This type of flour already contains leavening agents (baking powder and salt), ensuring your cookies rise beautifully and have a tender crumb. If you don’t have self-raising flour, you can use 1 1/2 cups of all-purpose flour mixed with 2 1/4 teaspoons of baking powder and 3/4 teaspoon of salt.
3/4 teaspoon of ground cinnamon: Cinnamon adds a warm, spicy note that complements the banana and nut flavors wonderfully. Feel free to adjust to your taste or even add a pinch of nutmeg or allspice for extra depth.
3/4 cup of vegetable cooking oil: Using oil instead of butter gives these cookies a slightly different texture – often more chewy and less cake-like. Any neutral-flavored vegetable oil like canola, sunflower, or corn oil will work well.
1 cup of white sugar: Granulated sugar provides sweetness and helps with the browning and crispness of the cookies’ edges.
1 egg: A single large egg acts as a binder, holding all the ingredients together and adding richness and moisture.
1 cup of mashed bananas (around 2 large overripe bananas): As discussed, the riper, the better! This is crucial for the intense banana flavor and moist texture.
1 3/4 cup of quick cooking oats: Quick oats provide a lovely chewy texture and contribute to the “crunch” in the cookie name. Rolled oats can also be used, but quick oats blend more seamlessly into the dough.
1/2 cup of chopped nuts (walnuts or pecans as you wish): Nuts add a fantastic crunch and nutty flavor. Walnuts are a classic choice, but pecans work beautifully too. You can also mix both or even omit them if there are nut allergies.

Instructions:

Pre-heat oven to 200°C (400°F): Ensure your oven is fully preheated before you put the cookies in. This helps the cookies bake evenly and achieve the desired texture. While the oven preheats, you can prepare your baking trays.
Mix sugar and cooking oil together: In a large mixing bowl, combine the white sugar and vegetable cooking oil. Whisk or beat them together thoroughly until the mixture becomes light in color and fluffy in texture. This step incorporates air, which contributes to the cookies’ final texture. Then, stir in the ground cinnamon, ensuring it’s evenly distributed.
Add in egg, mashed bananas, oatmeal, and nuts: To the sugar and oil mixture, add the egg, the luscious mashed bananas, quick cooking oats, and your chopped nuts. Mix everything well until all the wet and dry ingredients are thoroughly combined. Be careful not to overmix at this stage; just mix until combined.
Add in self-raising flour: Gradually add the self-raising flour to the mixture from step 3. Gently fold it in until just combined. Overmixing flour can develop gluten too much, leading to tougher cookies, so mix until no streaks of dry flour remain.
Drop cookie dough onto a greased baking tray: Using a teaspoon or a small cookie scoop, drop spoonfuls of cookie dough onto a baking tray that has been lightly greased or lined with parchment paper. Ensure each cookie is spaced approximately 2 inches apart to allow for spreading during baking. Depending on the size of your trays, you may need two or more.
Bake in oven at 200°C for 15 minutes: Place the trays in the preheated oven. Bake for about 15 minutes, or until the edges of the cookies are lightly golden brown and the centers are set. The exact baking time may vary slightly depending on your oven, so keep an eye on them.
Cool for 10 minutes before storing: Once baked, remove the trays from the oven and let the cookies cool on the tray for about 5-10 minutes. This allows them to firm up slightly before you transfer them to a wire rack to cool completely. Once fully cooled, store your delicious Banana Nut Oatmeal Crunch Cookies in an airtight container to maintain their freshness and chewiness.

Step-by-Step Visual Guide and Tips

Visualizing the process can make baking even easier and more enjoyable. Here’s a look at some key stages and ingredients for these delightful cookies:

Fresh Bananas Ready for Mashing

Choosing the right ripeness is key for maximum flavor. These bananas are perfectly ripe for mashing.

Preparing the Bananas: Slicing and Blending (Optional)

While you can simply mash the bananas with a fork, for a smoother consistency, some prefer to slice them thinly before blending, as shown below. This can help achieve a very fine banana mixture.

Mashing Bananas for a Smooth Base

Here you see the beautifully mashed bananas, ready to lend their sweet, fragrant essence to our cookies. This rich pulp is where all that fantastic banana flavor comes from.

Achieving the Perfect Banana Mixture

This image demonstrates the ideal consistency for your mashed banana mixture – smooth enough to easily incorporate into the dough, but still with a little body.

Incorporating Walnuts into the Banana Mixture

For an extra boost of flavor and texture, you can blend or mix in the chopped walnuts directly with your mashed bananas before combining with other ingredients. This ensures the nuts are well distributed throughout the dough.

The Sweetness Factor: Granulated Sugar

This white sugar is a key component for the cookies’ sweetness and helps achieve that delightful golden-brown finish.

Combining Oil and Sugar

The first step in building our cookie base: combining the cooking oil with the sugar. Mix until it’s light and well incorporated.

The Aromatic Addition: Cinnamon Blend

Once the cinnamon is added and thoroughly mixed, the base mixture will have a lovely fragrant aroma, ready for the next additions.

Adding the Egg for Binding

Crack the egg directly into the mixture. This acts as a crucial binding agent and adds richness to the cookie dough.

Bringing in the Banana-Walnut Goodness

Now, gently fold in the mashed banana and chopped walnut mixture. This is where the core flavors of our cookies truly begin to develop.

The Hearty Addition: Oatmeal

Next up, the quick cooking oats! These provide that fantastic chewiness and a wholesome texture. Mix until just combined.

The Combined Wet and Oatmeal Mixture

This is what your mixture should look like before the final flour addition – thick, aromatic, and ready for the dry ingredients.

Sifting in the Flour

Sifting the self-raising flour directly into your wet mixture helps to prevent lumps and ensures a lighter, airier cookie texture. If you don’t have a sifter, whisking the flour thoroughly before adding it also works.

Final Mix to Form Dough

Mix gently until all the flour is just incorporated and no dry streaks remain. Remember, less mixing is more for tender cookies!

The Perfect Banana Nut Oatmeal Cookie Dough

Behold! Your delicious cookie dough, perfectly textured and fragrantly spiced, now ready to be portioned and baked.

Scooping Dough onto Baking Trays

Using a spoon or scoop, place even mounds of dough onto your prepared baking sheets, ensuring sufficient space between each for even baking. I often find myself needing two trays for a batch this size!

Ready for the Oven!

With the cookie dough carefully placed, these trays are now ready to be transformed into golden-brown perfection in your preheated oven.

Fresh Out of the Oven!

The moment you’ve been waiting for! These cookies emerge from the oven, radiating warmth and a glorious aroma. Their golden edges promise a delightful crunch.

A Plateful of Banana Nut Oatmeal Crunch Cookies

Arrange your freshly baked cookies on a plate, ready to be devoured. The sight alone is enough to make anyone’s mouth water!

Perfect for Tea Time (or anytime!)

Whether it’s with your morning coffee, afternoon tea, or as a late-night treat, these cookies are a versatile and satisfying choice for any occasion.

Baking Tips for Perfect Cookies Every Time

Don’t Overmix: After adding the flour, mix just until combined. Overmixing can lead to dense, tough cookies.
Evenly Spaced Cookies: Ensure sufficient space between each cookie on the baking sheet to prevent them from merging as they spread.
Know Your Oven: Oven temperatures can vary. If your cookies are browning too quickly or not enough, adjust the baking time or temperature slightly for future batches.
Cooling is Crucial: Allowing cookies to cool on the baking sheet for a few minutes before transferring them helps them set and prevents breakage.
Parchment Paper is Your Friend: Lining your baking sheets with parchment paper makes cleanup a breeze and prevents sticking.

Variations and Customizations

While this recipe is fantastic as is, don’t hesitate to get creative and customize your Banana Nut Oatmeal Crunch Cookies:

Chocolate Chips: Stir in 1/2 to 1 cup of chocolate chips (milk, dark, or white) with the oats and nuts for an extra layer of sweetness.
Dried Fruits: Add 1/2 cup of raisins, dried cranberries, or chopped dried apricots for a chewy, fruity twist.
Spice It Up: Enhance the warm spice profile by adding a pinch of nutmeg, allspice, or ginger along with the cinnamon.
Nut-Free Version: If you have nut allergies, simply omit the nuts or replace them with an equal amount of seeds like sunflower or pumpkin seeds for a similar crunch.
Glaze: For an extra touch, drizzle a simple glaze made from powdered sugar and a little milk or lemon juice over the cooled cookies.

Storage and Enjoyment

These Banana Nut Oatmeal Crunch Cookies are best enjoyed within a few days of baking. Store them in an airtight container at room temperature to keep them soft and fresh. They also freeze wonderfully for up to 3 months; simply thaw them at room temperature or gently warm them in the oven for a “freshly baked” taste.

Whether you’re looking for a delightful way to use up those overripe bananas, craving a wholesome yet indulgent treat, or simply seeking a comforting snack, these Banana Nut Oatmeal Crunch Cookies are sure to hit the spot. Happy baking!