Although the aroma of banana bread baking is reassuring, let’s face it: we don’t always have the time in the morning to slice, butter, and savor it slowly. These Banana Bread Breakfast Cookies fill that need. They are a soft, portable, and nutritious cookie that is ideal for hectic mornings, and they contain all the warm flavor of the classic banana bread.

Originally, I made these to get rid of overripe bananas without making a whole loaf. After just one batch, I became addicted. These cookies are full of healthy oats, naturally sweetened, and totally customizable. Additionally, they freeze well, so you can bake them once and eat them all week long, or store them for those hectic mornings when you don’t have time for breakfast.

Despite being made with healthy ingredients, they taste decadent and are excellent for both adults and children. These cookies are a little act of self-care in the morning, whether you eat one on the way to work or sip on some warm coffee on the porch.

Why Do I Love This Recipe?

I love this recipe because it hits that perfect balance between healthy and satisfying. The bananas keep the cookies moist and naturally sweet, while the oats and nut butter add substance. I feel good about eating them, and they’re quick to make, freeze well, and satisfy a sweet tooth in a wholesome way.

Serving Suggestions

These cookies are perfect on their own, but you can also:

Pair them with Greek yogurt or a smoothie for a more filling breakfast
Crumble one over oatmeal or chia pudding for texture
Enjoy with coffee or tea as a mid-morning snack

Storage & Freezing

Storage: Keep the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Freezing: Freeze in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat in the microwave or toaster oven.

Variations of the Recipe

Add chocolate chips, chopped nuts, or dried fruit
Stir in a spoonful of flaxseed or chia for added nutrition
Use almond butter, peanut butter, or sunflower seed butter
Add cinnamon or nutmeg for warm spice flavor

Banana Bread Breakfast Cookies

These Banana Bread Breakfast Cookies fill that need. They are a soft, portable, and nutritious cookie that is ideal for hectic mornings, and they contain all the warm flavor of the classic banana bread.

Print Recipe Pin Recipe

Course: Baking, Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

1 ½ cups unbleached all-purpose flour
½ cup granulated sugar
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup extra virgin olive oil
1 ¾ cups quick-cooking oats uncooked
2 medium ripe bananas mashed
¼ cup unsweetened applesauce
1 cup raisins

Method

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking soda, salt, and nutmeg.

Add Wet Ingredients:

Stir in the mashed bananas, olive oil, and applesauce until just combined. The mixture will be thick and slightly sticky.

Fold in Oats and Raisins:

Add the quick oats and raisins. Mix until evenly distributed throughout the dough.

Scoop the Cookies:

Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of the spoon or your fingers (they won’t spread much during baking).

Bake:

Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. Let cool on the pan for 5 minutes, then transfer to a wire rack.
Enjoy!

Ann