Oven-Baked Banana Walnut Oatmeal Cookies

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chewy oatmeal cookies studded with ripe bananas and crunchy walnuts, baked to golden perfection for a wholesome dessert or snack. This American-inspired recipe, ready in about 25 minutes, layers ripe bananas, old-fashioned oats, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 18, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 18 American cuisine 110 cal/serving

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Ingredients

2 medium, mashed ripe bananas
1 1/2 cups old-fashioned oats
1/2 cup all-purpose flour
1/3 cup, packed brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
1/2 cup chopped walnuts
4 tbsp, melted unsalted butter

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Instructions

Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, mash 2 medium ripe bananas until smooth. Stir in 4 tbsp melted unsalted butter and 1 tsp vanilla extract.
Step 3: Add 1 1/2 cups old-fashioned oats, 1/2 cup all-purpose flour, 1/3 cup packed brown sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt. Mix until fully combined.
Step 4: Fold in 1/2 cup chopped walnuts evenly through the batter.
Step 5: Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
Step 6: Bake for 12-15 minutes until cookies are golden brown on the edges and set in the center. Cool on the baking sheet for 5 minutes before transferring to a wire rack.