I hate food waste with a passion, and over-ripened, mushy black bananas are one thing in particular that I hate throwing out. I’ve always been on the look out for something quick and easy to make with black bananas. Then I came across these super healthy, vegan and gluten free banana oat cookies, using only three basic ingredients, and I was sold!
These banana oat cookies take 15 minutes to make from scratch, and I’ll bet you have all of the ingredients in your cupboard already! They’re surprisingly tasty and moreish, super healthy, and make a good breakfast on the go, as well as a healthy snack at any time of the day. Banana oat cookies also make good healthy snacks for little ones: my daughter is obsessed with these! And most importantly – they are such a brilliant way to use up black bananas!
Banana Oat Cookies Recipe
Banana Oat Cookies Recipe
These three ingredient banana oat cookies are made using simply banana, oats and peanut butter. They're great for when you want to use up black bananas, or simply need a sweet treat!
- Two medium to large sized black bananas (the bananas pictured weren't the ones I used - black bananas didn't make for a nice photo!). It's important to use black bananas are they are sweeter than just-ripe bananas.
- Two generous dessert spoons of peanut butter (palm oil free if you can)
- 450g of oats
- A 12-capacity muffin tray (I use two 6-capacity trays) (this keeps your cookies in a circular shape)
- Preheat your oven to 200 °C
- In a large bowl mash up the peeled black bananas with a fork until it forms a paste.
- Add the two spoons of peanut butter and mix well with the fork to combine.
- Add in your oats a little bit at a time, mixing well until it’s all combined. If your bananas are on the small side you may not need to use all of the oats.
- Spoon a little bit of the mixture into each muffin hole (to around 1cm depth) until all 12 holes are filled.
- Place in the oven for 5-10 minutes until gently browned on top.
- Remove from the oven and leave to cool before eating, or transferring to a tub in the fridge for storage for up to three days (not that they will last that long!).
- I’ve added some chocolate chips to this mix and sprinkled some dessicated coconut on top as a variation.
It’s quite easy to alter the portions depending on how many black bananas you have. Just remember that one banana requires 225g of oats and one spoon of peanut butter.
I’ve made quite a lot of batches of banana oat cookies lately, and have been mixing it up a fair bit, as they’re so versatile and lend themselves to a variety of flavours. Adding some chocolate chips is a less healthy favourite in our house. Alternatively, some raisins or chopped up dates are pretty yummy. A half tea-spoon of cinnamon would add another tasty twist, or some dessicated coconut. Varying the type of nut butter would also change up the taste. The possibilities are endless!
If you don’t have any oats or peanut butter to hand, but have black bananas you can pop your bananas in the freezer until you need them. Pop them in whole, with the skin still on – once you defrost them they will be very mushy but that’s what you want for this recipe! Here’s a handy article about everything you could ever need to know about freezing bananas.
I hope you enjoy these banana oat cookies! Looking for others ways to use up black bananas? Try this dairy free banana ice-cream – ready in 5 minutes!