Let’s Talk About These Chunky Monkey Banana Cookies

Okay, so if you’ve ever had one of those days where the bananas on your counter are judged by their brown spots (and let’s be honest, they look a bit tragic), this recipe is for you. I first made these Chunky Monkey Banana Cookies after a rainy weekend where everyone was a bit stir-crazy and we had, no joke, nine bananas that were practically auditioning for a compost heap. My cousin called them “happy accident cookies” and, well, that name stuck for a bit. Warning: the dough looks kind of funky, but just trust the process—your kitchen will smell like heaven’s waiting room.

Why You’ll Love This (Or Why I Keep Making Them)

I whip these up when the banana situation gets desperate or, honestly, when I just want something snacky that feels kind of healthy (bananas are fruit, right?). My family loses their minds over these—my teenager once hid a batch behind the cereal so nobody else would find them (and yes, I respect the hustle). The oats give them this chewy, not-too-cakey vibe, and the chocolate? It’s that little hug of sweetness that just works. FYI: I used to get annoyed about how sticky the dough is, but cling wrap and wet hands are your friends here.

What You’ll Need (With My Occasional Substitutions)

2 big ripe bananas (the spottier the better; sometimes I use 3 if they’re small or sad-looking)
1/3 cup melted unsalted butter (I’ve swapped in coconut oil when out of butter—actually, it works pretty well, bit more tropical)
1/2 cup brown sugar (once used white, it’s fine, just a tad less depth)
1 large egg (skip if you’re out, just add a splash more banana—makes it a bit denser but still good)
1 tsp vanilla extract (my grandmother always insisted on the real stuff, but… imitation works in a pinch)
1 cup all-purpose flour (or whole wheat if you’re feeling virtuous, though they turn out more rustic)
1 cup rolled oats (quick oats are okay too; steel cut is a no-go, trust me)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (or chop up a chocolate bar, which feels a bit fancy)
1/3 cup chopped walnuts (pecans are great too, or skip them—no one will riot)

How to Actually Make These (My Slightly Rambling Directions)

Preheat the oven to 350°F (180°C) and line a baking tray with parchment. (If you run out, a bit of butter rubbed on the tray is alright, just expect some stickiness.)
In a big bowl, mash the bananas—I use a fork, but a potato masher is weirdly satisfying. Don’t strain your wrist, though. Lumps are fine.
Stir in the melted butter. I always try to let it cool a bit first so I don’t end up scrambling the egg in the next step. (Learned that the hard way.)
Add the brown sugar, egg, and vanilla. Mix until just barely combined. This is where I usually sneak a taste because, you know, quality control.
In another bowl (or honestly, sometimes right in the main one if I’m being lazy), whisk together the flour, oats, baking soda, and salt. Pour this into the wet mix.
Fold in chocolate chips and nuts. Don’t overmix—just enough so there aren’t big streaks of flour.
Now, the dough will be sticky. If it’s too runny (this sometimes happens if your bananas are really mushy), toss in a spoon more flour or oats.
Drop spoonfuls (a heaping tablespoon is about right) onto your tray. They don’t spread much, so shape them a bit if you care about looks (I rarely do).
Bake for 10 to 13 minutes. You want the edges golden but the centers still a tiny bit soft. They’ll firm up as they cool—don’t panic if they seem a bit floppy at first.
Let them cool for a few mins on the tray (I never wait long enough), then move to a rack.

What I Wish I Knew Sooner (Notes)

If you use too many bananas, the dough gets weirdly gooey—still edible, but more muffin than cookie. Good for breakfast, though!
Letting them cool fully somehow makes the flavor deeper. I think it’s some kitchen magic.
I used to skip the nuts, but now I love the crunch—they do add something (but not essential if you’re nut-averse).
A little sprinkle of sea salt on top? Game changer. Discovered it by accident, but never looked back.

All the Ways I’ve Tinkered (Variations)

Once swapped out chocolate chips for dried cherries—amazing, especially if you add a dash of almond extract.
Used peanut butter instead of butter once. It was a bit much, honestly, but if you’re a PB fanatic, go for it.
Tried adding shredded coconut—worked, but made the cookies toasty and very sweet, so maybe pull back the sugar if you try this.
I do not recommend using steel cut oats (learned why here); you’d need to pre-cook them, and even then, a bit odd.

What If I Don’t Have the Fancy Equipment?

You really just need a bowl, a spoon, and a baking tray. I’ve made these with nothing but a saucepan and a fork when my mixing bowls were MIA. If you don’t have a cooling rack, just pop the cookies onto a clean tea towel. Or, you know, eat them straight form the tray (no judgements here).

How to Store Them (If You Have Any Left)

They keep in a tin or airtight box for up to three days, but honestly, in my house, they never last more than a day! If (big if) you want to freeze some, just stash them in a zip bag and they’ll thaw fine. Actually, I think these taste better the next day—but don’t quote me.

How We Serve Them (Traditions and Odd Ideas)

We usually just grab them off the tray with a cup of tea (builders tea is my go-to, but coffee is lovely too). On birthdays, I’ve sandwiched ice cream between two for a sort of homemade ice cream sandwich. One time my nephew crumbled a couple into yogurt—questionable, but not bad.

Things I’ve Messed Up (Pro Tips from Experience)

Don’t try to bake on a very hot day unless you like your cookies as soft as a London fog (they won’t set properly, trust me).
I once rushed the cooling step and ended up with a squished, melty mess; patience, sadly, is important.
Mix just until combined. Overstirring makes everything tough—learned this one the chewy way.

Your Questions, Answered (Because I’ve Heard Them All)

Can I make these vegan? Totally! Swap the egg for a flax egg (1 tbsp ground flax + 2.5 tbsp water, let it sit), use coconut oil instead of butter, and make sure your choc chips are dairy-free. They’re a tiny bit more crumbly, but still fab.
What if I don’t have brown sugar? Use white, add a drizzle of molasses if you have it (or skip, it’s not the end of the world).
My bananas aren’t ripe—can I still use them? Kind of. I’ve zapped them in the microwave for 20 seconds to soften; not perfect, but works in a pinch. Or check out this handy banana ripening trick.
Do these freeze well? Yup! Just bag ‘em and tuck away for up to a month. Rewarm gently or eat cold (no judgement—sometimes I sneak one frozen).

And, oh—I almost forgot, if you want more banana inspo, the folks at Sally’s Baking Addiction have loads of creative ideas. Or just ask around; I feel like every family has one wild banana recipe tucked away somewhere.