Nutella Banana Cookies

I had some bananas going bad that were sitting on my countertop and needed to use them up! I resorted to one of my favorite cookie recipes, my banana cookie recipe but wanted to put a delicious spin on it… of course, I resorted to Nutella!

These cookies were DELICIOUS!  The moistness of the banana cookie with surprise streaks of Nutella made them perfect!

Do you have bananas starting to go bad?!… Give this recipe a try! You will be glad you did!

4.2 from 6 reviews
Nutella Banana Cookies
These cookies are the perfect way to use up some ripe bananas! They taste amazing!
Recipe type: Dessert
  • 1½ cups flour
  • 1 cup sugar
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup shortening
  • 2 large mashed ripe bananas
  • 1 egg
  • 1¾ cup oats
  • ¼ cup Nutella
  1. Preheat oven to 400 degrees F
  2. Sift flour, sugar, baking soda and salt together in a large bowl.
  3. Cut in shortening
  4. Beat in mashed ripe bananas and egg.
  5. Mix in oats.
  6. take a knife and "slice" nutella into batter with a knife. Don't mix it in completely, the stripes are what make them pretty!
  7. Spoon "drops" onto a greased cookie sheet. Bake at 400 degrees F for about 8-10 minutes. (Note: this is a lot softer than normal cookie dough and will not form balls, hence spoon “drops”)
  8. You can frost these cookies if you would like too! Here is my easy buttercream recipe: ½ cup butter-softened, 3 Tbsp. milk, 2 tsp. vanilla, 1 box (16 oz.) powdered sugar. Beat all ingredients together. You can add more milk or powdered sugar to get it to the consistency you want it.


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  1. What a wonderful recipe. Each time I have rip bananas I make muffins or bread, all the time…so this is an excellent recipe to have a variation at home. And who can resists to Nutella???
    Thanks so much Nikki to share it.

  2. WOW! OK, seriously….will you marry me? Ya know Kroger sells bad bananas in bunches for like 20 cents a pound! I’m going to have to go get some right now! I already have Nutella. I’m in love with Nutella! :)

    p.s. is it just me or does anyone else hear Gwen Stefani’s banana song in there head when the spell out banana!? LOL

  3. Stephanie

    Good moring,

    These look sooooo good but I have the same question about the shortening could something else be used? Thanks!!

  4. Rebecca

    Just cooked these … OMGoodness! They are super yummy! The only thing I did wrong was to over stir in the nutella … Next time I will carefully cut it in to make the pret chocolate streaks.. Other than that – yumminess!

  5. Carly

    Just made these, and they are incredible!!!! A combination of banana bread, muffin tops, and cookies. Substituted the shortening for 3/4 cup of smart balance light, and they tasted great! I made one batch of small sized cookies and only cooked them for 6 minutes (I might even suggest 5 minutes). I made another batch of cookies that were a bit larger in size and cooked them for 8.

  6. For those of you asking about a substitute for shortening, I used just under 1/2 cup of applesauce in its place. The texture is probably a bit different without the fat, but they are still very good!

  7. Ali

    Just made these and they are DELICIOUS!! I am always hesitant to try a new recipe that doesn’t have a lot of reviews/comments (don’t like to waste ingredients) but boy am I glad I tried these. My three year old son helped and I keep catching him in the kitchen stealing cookies now that they’re done! Made with whole wheat flour also and can’t imagine they’re any better with white flour. :) Thanks for the recipe!!

  8. Daysi

    I just made these and they are delicious!!! They’re like a cross between banana bread and chocolate chip cookies. Although next time I’ll probably use half of the sugar or none at all. The bananas and nutella are enough sugar for me….but it’s absolutely up to everyone’s taste.

    I can’t wait until my husband gets home and tries these.

  9. I used butter instead of shortening. Always have brown bananas in the freezer they taste great. I think it helps to mold the dough into a ball it keeps the cookie from spreading out too much. I will make these again

  10. tamara

    When I make these cookies, they seem to either spread out too much or burn on the bottom. Do you know what I am doing wrong?

  11. I made these yesterday and everyone loved them. They are so different which is what makes them good. Not hard to make at all. Definitely making again. Thanks for sharing!

  12. Janet

    Made these this morning, they are soo good. I read some of the comments here and tweaked them just a little. I used 2 cups of oats and the cookies are a little firm not at all runny. I also cooked them on parchment paper, not a fan of cleaning cookies sheets. Thank you.

  13. Po

    I want to ask if how do i cut the shortening
    And if somebody has a VIDEO for this pls post it i really need it tom pls….

  14. Melissa N

    So…. love your blog!!
    I made these cookies using your measurements but creaming the butter (opted out on shortening) and sugar together then adding the wet to the dry. AND tried it with PB instead and chocolate chips. Thanks for the great banana cookie recipe! Best I’ve tried !

    • Shaazia

      Hi melissa…i want to make these and was wondering did you add the egg and the bananas to your creamed butter and eggs befor you added the dry ?

  15. Nura

    I just made these and they are good. The banana is really overpowering and you can’t taste the nutella. Maybe I over-mixed but even in the portions with generous nutella, the banana still overpowered. Really great banana cookie recipe but I wouldn’t add nutella next time – or maybe I’ll double the amount. Coconut might be a good alternative as well. Thanks for sharing the recipe!

  16. Aquarius

    WOW! These really do taste like Banana Nut Bread but in cookie form. This is the first online recipe that I’ve made that I’ve fallen in love with. Next time I’ll add walnuts just to get the full Banana Nut Bread taste, I also added cinnamon and Vanilla but that’s because I’m a creature of habit and I put that in all my baked goods! I will definitely bring these cookies to potlucks in the future!

    • Aquarius

      Also, to add I used “Cake Flour” instead of regular flour since it was all I had and it turned out perfectly. I cooked on 350 just to make sure I didn’t overcook them.

  17. Bonnie

    I made these last night and they are grrrrrrrreat!! I try to make any first time recipe “as written” so as to give the author a true evaluation and these are definitely a 5 star. I’ll probably go with a few suggestions next time though, coconut oil or butter instead of shortening. Thank you for a really delicious cookie, especially with a cup of coffee:)

  18. Megan

    I just made these and even though I somehow totally forgot to add the sugar (d’oh!), they are still delicious! They are a little dry and did not flatten out (not sure if this is due to aforementioned lack of sugar) but no one in this house is complaining!

  19. maryann

    As someone who is allergic to eggs, I use a ripe banana to replace the egg in baked items. Of course the banana flavor comes thru and it will be a denser item.

  20. Aja

    Thanks for a recipe! I added a 1/4 cup of pureed spinach to mine to add a bit more nutrition. My picky eater of a son will never know ;)