Rating: 4.5 stars 4.3
546 Ratings
  • 5 star values: 309
  • 4 star values: 156
  • 3 star values: 49
  • 2 star values: 18
  • 1 star values: 14

This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

  • Sift together the flour, baking soda, salt, nutmeg and cinnamon.

  • Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.

  • Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.

  • Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

Nutrition Facts

170 calories; protein 2.4g; carbohydrates 21.2g; fat 8.8g; cholesterol 7.8mg; sodium 127mg. Full Nutrition