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This week was a rough week for baking. It seemed no matter what I made it either didn’t turn out or I burnt them in the oven. It was not good.

I had an overabundance of bananas in the freezer and was trying to find things to make with them aside from banana bread. I thought I would make a banana custard for a Banana Cream Pie. Well, that was a disaster. I didn’t cook the custard long enough so it didn’t set, so I had to throw it out.

I came across a recipe for Banana Oatmeal Cookies Life Love and Sugar and thought why not try these. As my luck would have it the first 2 pans I baked I burnt! I had garbage full of banana custard and the house smelt like burnt banana cookies. Like I said it was rough.

The other pans of cookies turned out (thankfully) and I was pleasantly surprised by how good they were. Very moist and they have lots of flavors.

I hope you have enjoy these and none of your cookies burn!


3/4 cup salted butter, room temperature

1 cup brown sugar, packed

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 cup mashed bananas

1 1/2 cups all-purpose flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp ground cloves

2 tsp cornstarch

3 cups old-fashioned oats


Banana Oatmeal Cookies

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes


  • 3/4 cup butter room temperature
  • 1 cup brown sugar packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup mashed bananas about 2 bananas
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp ground cloves
  • 2 tsp cornstarch
  • 3 cups old-fashioned oats


  • Preheat the oven to 350 degrees.
  • Mix together butter, brown sugar, sugar, egg, vanilla extract, and mashed bananas until well combined. Add flour, cinnamon, baking soda, cloves, and cornstarch and mix until combined.
  • Stir in oats.
  • Spoon tablespoons of dough onto a cookie sheet covered with parchment paper. Flatten dough a little bit, into thick discs. They will spread a little when baked.
  • Bake for 10-12 minutes or until the edges just start to golden. Remove from oven and cool on cookie sheet for 3-4 minutes, then move to a cooling rack.