Going Bananas!

Who is bored with banana bread? ME! Ever since I started going food shopping bananas are always in my cart. You can't buy them in individual stages of ripeness, NO, you have to buy 1 bunch and hope that you get to them before they go bad. Well, I always have good intentions in finishing them but there is always that one or two bananas left, staring at me, making me feel guilty. It's not my fault; I just can't eat over-ripe bananas. And I am just saying…Chiquita is the best…if you can get them you are lucky…

SO here I am yet another time staring at two lowly bananas and thinking to myself "no WAY am I going to bake another banana bread!" I have done ALL different variety of banana breads—regular banana bread, chocolate chip BB, Coconut BB, Chocolate BB. Then of course there are the banana cakes, muffins and smoothies. Banana pudding and cream pies are amazing but you need to eat those desserts the same day and since there is only 2 in my household that would be quite a challenge.

On the phone with my sister yet again talking food, I started complaining about the bananas and the thought about making yet another banana bread. Now, don't get me wrong, banana breads are amazing I just need something different right now. Sis suggested…coooookies….HA! On to my quest for some variety of a banana cookie! I came across several and chose one with Oatmeal in it. I was trying to find one with peanut butter in it and will experiment with it next time but I was still very skeptical of using a banana in a "cookie". I was also looking for a recipe to use 2 large bananas. I am not convinced that you would be able to taste the banana in a recipe that uses only 1 with all the other stuff you put into making the cookie.

A little history on this cookie…So this is a very old recipe and you will notice it calls for shortening. This was a recipe that was used during wartime because there were no rationed goods used like butter. Oatmeal was also a replacement for wheat. This is also a cookie that ships very well and was often sent to troops overseas.

Would LOVE to hear from you about what you do with your leftover bananas!!!

Gadget: ice cream scoop—I always use this when I am making cookies. I like this particular one because it has a squeeze handle and not the trigger for your thumb. You can get these at most kitchen stores in a variety of sizes. So think about what size cookies you like to make while picking out your size.

Notes: When I say to cream the shortening and sugar that doesn't mean until it comes together, it means until its light and fluffy almost like a frosting. I do this in my KA mixer and add in the quartered bananas, I like to have little chunks of banana in the cookie. If you do use an ice cream scoop for these cookies keep in mind they do not spread a lot so if you like a flatter cookie then flatten the dough. I used my silpat but feel free to bake these on parchment. I chose not to frost mine but feel free to frost yours!

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Banana Oatmeal Cookies
Adapted from


1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1 egg
1 cup mashed bananas
1 3/4 cups quick cooking oats
1/2 cup chopped nuts or chocolate chips

Preheat oven to 400 degrees F.
Whisk together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts/chips. Mix well.
Add dry ingredients, mix well and drop onto ungreased cookie sheet.
Bake for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.