Some recipes just feel like a warm hug. For me, Carrot Banana Breakfast Cookies are one of them. They sit right at the crossroads of a few beloved classics. They have the cozy spice of a perfect carrot cake and the soft, sweet heart of the best banana bread.
I remember my grandma pulling a similar treat from her oven. The whole kitchen would smell of cinnamon and brown sugar. It was a special kind of magic. These cookies capture that same feeling.
They are a little piece of morning comfort you can hold in your hand. We all have those busy days. Having something wholesome and homemade ready to go makes all the difference. This recipe is my answer to that.
Recipe Overview
- Cuisine: American
- Category: Breakfast, Snack
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
- Servings: About 18 cookies
The Story Behind This Classic Recipe
This recipe was born from love and a little bit of kitchen chaos. Like many of you, I often find myself with overripe bananas on the counter. My first thought is always a loaf of moist banana bread.
One morning, I was craving those flavors but didn’t want to wait for a loaf to bake. I also had some carrots that needed using. I started mixing things up, thinking of my grandma’s banana nut muffins and her spiced cakes.
What came out of the oven were these soft, cake-like cookies. They were an instant hit. They became our go-to for rushed school mornings and lazy weekend coffees. It’s a happy accident that stuck.
What Makes This the *Traditional* Way
This isn’t about fancy health trends. It’s about honest, simple food. The traditional way relies on ingredients you likely already have. It’s the method our grandmothers used without even thinking.
We use melted butter or oil for an easy, tender crumb. The natural sweetness comes from ripe bananas and a touch of brown sugar. Spices like cinnamon are non-negotiable for that warm, familiar flavor.
There’s no complicated chilling or fancy techniques. You mix the wet, mix the dry, and combine them. It’s straightforward baking. The result is a cookie that’s soft, satisfying, and deeply comforting.
Carrot Banana Breakfast Cookies Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Carrot Banana Breakfast Cookies Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Gathering these ingredients is simple. Each one plays a key role in creating that classic taste and texture we love.
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 large, very ripe bananas (about 1 1/2 cups mashed)
- 1/2 cup packed light brown sugar
- 1/3 cup melted butter or coconut oil
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup finely grated carrot (about 2 medium)
- 1/2 cup chopped walnuts or pecans (optional, but recommended)
- 1/2 cup raisins or chocolate chips (optional)
How to Make It Just Like Grandma Did
Follow these steps and your house will smell incredible. The process is as comforting as the cookies themselves.
- Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk the oats, flour, baking soda, cinnamon, and salt. This is your dry mix.
- In a large bowl, mash the bananas until mostly smooth. A few lumps are just fine.
- Whisk the brown sugar, melted butter, egg, and vanilla into the bananas. Mix until it’s all well combined.
- Gently stir the dry ingredients into the wet mixture. Don’t overmix. Just fold until no dry spots remain.
- Fold in the grated carrot, nuts, and raisins or chips if you’re using them.
- Drop heaping tablespoons of dough onto your prepared sheets. Gently flatten each one slightly with your fingers or a spoon.
- Bake for 18-20 minutes. They’re done when the edges are golden and the tops look set.
- Let them cool on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely.
My Tips for Perfecting This Classic
A couple of small things can make your cookies perfect every single time.
First, use bananas that are spotted and soft. The riper they are, the sweeter and more flavorful your cookies will be. They are the secret weapon for moisture.
Second, don’t skip the step of flattening the dough balls. These cookies don’t spread much on their own. A gentle press gives them the perfect cookie shape and helps them bake evenly.
How to Store and Enjoy Later
These cookies keep wonderfully. Let them cool completely first. Then, store them in an airtight container at room temperature for 3-4 days.
They also freeze beautifully for a future treat. Place them in a single layer on a tray to freeze solid. Then, transfer them to a freezer bag. They’ll keep for up to 3 months.
You can grab one straight from the freezer. Let it thaw for a few minutes, or warm it gently in the microwave. It’s like having a fresh-baked treat anytime.
Nutrition Notes
This is a rough estimate per cookie, based on a batch of 18 without optional add-ins. It’s a wholesome choice for a busy morning.
- Calories: ~140
- Carbohydrates: 22g
- Protein: 3g
- Fat: 5g
- Fiber: 2g
- Sugar: 9g
Your Questions About This Classic Recipe
Here are answers to a couple of common questions I get about this recipe.
Can I make these gluten-free?
Absolutely. You can use a 1-to-1 gluten-free all-purpose flour blend in place of the regular flour. Make sure your oats are certified gluten-free, too.
My bananas aren’t ripe. What can I do?
You can speed things up. Place whole, unpeeled bananas on a baking sheet. Bake them at 300°F for 15-20 minutes, until the skins turn black. Let them cool, and they’ll be perfect for mashing.
Can I turn this into a loaf or muffins?
You sure can. For a loaf, bake the batter in a greased 9×5 inch pan at 350°F for 50-60 minutes. For easy banana muffins, fill lined muffin cups 3/4 full and bake for 20-25 minutes. If you love that format, you might also enjoy my recipes for apple cinnamon banana muffins or cherry banana muffins.
I hope this recipe finds its way into your regular rotation. It’s a little bit of my family’s story that I’m so happy to share with yours.
There’s nothing quite like the smell of cinnamon and banana filling your home. It promises a good day. It promises a moment of peace with a cup of coffee.
I’d love to hear if this recipe brings back memories for you. Did your family have a similar treat? Please let me know how your cookies turn out in the comments below, and feel free to leave a rating!
