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Banana Walnut Oatmeal Cookies

With the kids out of school for the summer, and lots activities to keep up with, I like having something semi-healthy to hand out for snacks and treats. This heirloom cookie recipe (circa 1960s) offers just that. There are bananas, walnuts, and tons of oats that make up this delish recipe. Sure, there is margarine and sugar...but it's better than some of the other things my kids could reach for as a snack!

This recipe came from the archives of great- great- grandma Nellie. It was typed out in a small booklet which also included some of the other recipes we've shared so far, like the blonde brownies (one of my most favorite recipes).

A quick side note about bananas. Some of you may know this trick already but it's worth sharing. Ripe bananas, like the ones I show above in the photo (or even riper than those) make for the BEST bananas to bake and cook with. Don't ever throw away ripe or over-ripe bananas. Peel them, place them in a freezer bag, and keep them in the freezer. Then when it comes time to make these cookies, or another recipe that calls for bananas, you're ready to go! The riper the more flavor that comes through in the recipe.

*Get these ingredients at your Illinois farmers market!


1 1/2 cups all-purpose flour*

1 cup sugar

1/2 tsp. baking soda

1 tsp. salt

1/4 tsp. ground nutmeg

3/4 tsp. ground cinnamon

3/4 cup margarine (softened to just melted)

1 egg, gently whisked*

1 cup mashed bananas (which equates to roughly 3 small bananas)

1 3/4 cup dry oatmeal*

1/2 cup chopped walnuts or pecans*


  • Pre-heat oven to 400 degrees.

  • Sift the flour, sugar, baking soda, salt, nutmeg, and cinnamon into a large mixing bowl.

  • In a separate bowl, smash the bananas. Then add the melted margarine and then egg. Mix well.

  • Add the banana mixture into the flour bowl and mix well with a big wooden spoon.

  • Mix in the oatmeal and nuts until thoroughly blended.

  • Drop from a teaspoon onto an ungreased baking sheet.

  • Bake for 10 minutes.

  • Immediately remove from pan and allow to cool on a wire rack.

SERVING: The best thing is that the recipe yields about 3 dozen and they store really well in a sealed container stacked between sheets of parchment paper.

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