Oven-Roasted Banana and Coconut Oatmeal Cookies
Soft oatmeal cookies featuring caramelized oven-roasted bananas and shredded coconut for a naturally sweet and chewy treat. This american-inspired desserts ready in about 35 minutes layers medium ripe bananas, (135g) rolled oats, (40g) shredded unsweetened coconut 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.
Ingredients
- 2 medium ripe bananas
- 1 1/2 cups (135g) rolled oats
- 1/2 cup (40g) shredded unsweetened coconut
- 3/4 cup (90g) all-purpose flour
- 1/3 cup packed (70g) brown sugar
- 1 tsp baking powder
- 1/4 cup (57g) melted unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). On a parchment-lined baking sheet, spread 2 medium peeled bananas cut into 1/2-inch chunks. Roast for 15 minutes until golden and fragrant. Allow to cool slightly.
- Step 2: In a large bowl, mix 1 1/2 cups (135g) rolled oats, 1/2 cup (40g) shredded unsweetened coconut, 3/4 cup (90g) all-purpose flour, 1/3 cup (70g) packed brown sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
- Step 3: Add the roasted bananas, 1/4 cup (57g) melted unsalted butter, and 1 tsp vanilla extract to the dry ingredients. Stir gently until just combined.
- Step 4: Drop rounded tablespoons of dough 2 inches apart onto a parchment-lined baking sheet. Bake at 375°F (190°C) for 12-14 minutes until edges are lightly golden. Cool on wire racks before serving.
Equipment for this recipe
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Frequently asked questions
How long does Oven-Roasted Banana and Coconut Oatmeal Cookies take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oven-Roasted Banana and Coconut Oatmeal Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oven-Roasted Banana and Coconut Oatmeal Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Banana and Coconut Oatmeal Cookies for a different number of people?
The recipe is written for 18 servings. Multiply each ingredient by (your serving target / 18). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Banana and Coconut Oatmeal Cookies?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
