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.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cookies, dessert

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  1. sara

    Wow, these look amazing - love banana and chocolate together, wow! :)

    1. Colleen

      I have the same question about the shortening - can something else be used in it's place? I can't wait to make these cookies!!

    2. Marci Hummell

      Option to substitute for shortening?!

  2. Anita

    Recipe sounds delicious! Can you use anything in place of the shortening?

  3. Jocelyn @BruCrew Life

    Streaks of Nutella in anything makes me very happy, but in a banana cookie it is even better!!! These look fantastic!!!!

  4. Mi Vida en un Dulce

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

  5. Averie @ Averie Cooks

    Just gorgeous and they use 2 of my faves in one: bananas (ripe)- always need to find a use AND Nutella...mmm!!


  6. Crystal

    MmmmM...I think I need help...I'm addicted to nutella and this may ruin my recovery! LOL!

  7. tanya

    Nutella and bananas were made to got together! Yum!

  8. susan kohut


  9. Ami Allison

    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

  10. Shannon

    Made them today for my families lobster bake! My dad loved them!

  11. Stephanie

    Good moring,

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

  12. 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!

  13. 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.

  14. Christina

    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!

  15. Shannon

    I made these cookies today, so good! Thank you for posting the recipe!

  16. JCrooks

    Gonna try these and try adding a few walnuts

  17. 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!!

  18. Mariana

    Hi! What do you mean by "spoon drops" I try to find the translation but did not succeed (I speak Spanish)

    1. Rochelle

      I think she means "Drop dough by rounded tablespoonfuls". Does that translate ok?

  19. April McCormick

    I DO have 2 bananas that I almost threw away this morning...cookie time!

  20. Karen Petersen

    Hey, I was inspired by this recipe and came up with this one:

    No nutella but peanut butter and chocolate chips instead. YUM! Thanks for the inspiration!

  21. Michele Thornton

    Nutella makes any kind of chocolate dessert more decadent.

  22. charli C3 Bakery

    Just made these and ooooh my gooooodness... They are so tasty! Yummm! Thank you for the recipe!

    Nutella for president?

  23. C.

    By ripe bananas do you mean bananas with brown spots or completely brown ?

  24. Kate

    Good recipe! I added a teaspoon of vanilla and half a cup of Nutella.

    1. Ann T

      I made these with Earth Balance margerine, a healthy margerine, instead of shortening, not healthy & they were yummy!

  25. Karthiga

    How many does this recipe make?

  26. Sara

    Old fashioned oats or quick cook oats?

  27. Denise MacColeman

    These are so pretty and taste great, Thanks. Easy too.

  28. 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.

  29. judy

    My cookies needed more than 1 1/2 cups of make it firm....first batch came out terrible

  30. Janet

    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

    1. dunja

      Janet, how much butter did you use -- same amount as shortening indicated in the recipe? Thanks!

    2. Megan

      How much butter did you use? I plan on making these tonight! :) Thanks!

    3. Cristina

      Thanks for the tip about the frozen banana, I'll keep that in mind for the next time I try these. I also used butter instead of shortening and they were awesome.

    4. Vicente

      Same amount of butter, as shortening. Turned out great. Moist cookies.

  31. 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?

  32. Shannon

    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!

  33. 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.

    1. Wing

      Just tried this..Use margarine instead of shortening, turned out really good. Thanks for the wonderful recipes!

  34. ashleecowles

    Just made these...delicious! I used Coconut Oil in place of shortening and the cookies turned out really yummy and moist. Thanks for the recipe!

  35. Dorothy

    These are delicious!

  36. 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....

  37. 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 !

    1. 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 ?

  38. Juliet

    Just made this. Home smells divine.

  39. Love

    these turned out soooooo delicious my whole family loved it….thank u for sharing the recipe.

  40. 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!

  41. Susan

    Butter can be substituted for shortening in equal amounts.

  42. 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!

    1. 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.

  43. Angelique

    I substituted butter for the shortening. They came out amazing! Thank you for sharing the recipe!

  44. 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:)

  45. Annette covarrubias


    I used coconut shortening and they taste amazing. I also used raw sugar and whole wheat flour

  46. Mary Nemethmary


    I would try these again but cut the shortening to half cup. I might also add an extra 1/4 c oats.

    1. Mary Nemeth


      I would also add vanilla and cinnamon and nuts. All of these would make these cookies better.

  47. 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!

  48. 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.

  49. 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 ;)