Homemade Banana Oatmeal Chocolate Chip Cookies

I’ve been on hiatus for a little bit, but I have returned ūüôā I haven’t had any cakes to make and I’m thinking our weather has had a lot to do with that. Its been non stop snow. Every single day!!! That’s Chicago for you. Then, the 2 cakes I did have to make… I couldn’t get my camera to work! It kept saying my memory card was locked. I was so confused. Then today I look at the memory card itself and see this tiny lock and unlock switch! Problem solved!

Due to my camera functioning again, I was like “COOKIES”. My Mom and I were watching the show Kelsey’s Essentials on the Cooking Channel and she made these amazing Banana Oatmeal Chocolate Chip Cookies! SO EASY TO MAKE TOO! It’s seriously stupid easy!

*This is Kelseys recipe and I take zero credit for any of this besides the Ghirardelli Chocolate part ;)*

This is her recipe copy and pasted!


  • 1 cup¬†granulated sugar
  • 3/4 cup shortening
  • 2 overripe bananas, mashed
  • 1 large egg
  • 1 teaspoon pure¬† vanilla extract
  • 1 3/4 cups rolled oats
  • 1 1/2 cups¬†flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup¬†milk chocolate chips. I didn’t have these on hand, but what I did have is an entire bag of Ghirardelli Dark Chocolate squares! I crushed them up and used those instead!


Preheat oven to 350!

Use Bananas that have brown spots on them, they are the most ripe and will taste best in these cookies!


In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla.


In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined.



Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough (for some reason mine was a little thicker then what the recipe describes. It just resulted in a fatter cookie!)


I had to unwrap about 15 squares. It was easiest to crush them in the little packaging with my fingers then open it and dump them into a measuring cup. I used the entire bag of squares!


I used about 1 1/2 cups of crushed chocolate! The more the better if you ask me. So finally, stir in the chocolate chips.


I used my cookie scooper to place them on the ungreased baking sheet (what’s nice about the recipe having shortening is that we don’t have to grease a cookie sheet!) Each cookie sheet should have 2 cookies! Pop


Bake just until golden brown, 20 to 25 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.






These were AMAZING right out of the oven! The banana taste is subtle yet totally there. It reminded me of banana bread with chocolate chips in it! So good and simple!




Banana Pudding Cake!

Bananas…. pudding…. cool whip… cake


Bitches love banana pudding anything. Yesterday was my sister Samantha’s 26th Birthday. I can’t believe she is 26, which only means I am turning 25 next year!!! EEEKKKK! Anyway, Sam loves herself some banana. I have made this cake a couple times, and its always a hit! It’s super easy too which I love! The original recipe is out of my “Cake Mix Doctor”¬† book. The author, Anne Byrn, takes cake boxes and spices them up! Hence the title of the book Cake Mix Doctor ūüėČ


We always forget about the cake at my house which is ironic since I make birthday cakes almost every weekend for everyone else -lol-

I called my Mother (the day of Sam’s Birthday… which might sound like we are terrible family members but I just like to think that we wanted a spontanous fresh cake for our Sammy Bee the day of!) and we determined we’d collaborate and make the banana pudding cake she loves. We didnt follow The Cake Mix Doctors recipe¬†exactly. It calls for butter and all this other stuff to be added¬†but we simply used a yellow cake mix and substituted milk for the amount of water that it called for and added vanilla extract!

What you need for the cake:

  1. Yellow cake mix
  2. Milk (replace the amount of water the box calls for with milk)
  3. Eggs (amount listed on box)
  4. Vegtable Oil (amount listed on box)
  5. 1-2 teaspoons Vanilla Extract
  6. Cake Release spray or Try my DIY Brush-on Cake Release Recipe!

What you need for the pudding:

  1. 1 (5 1/8 oz) vanilla cook and serve pudding (or just make quick and easy instant!)
  2. 3 cups milk
  3. 4 tablespoons of butter, cut up
  4. 2 teaspoons vanilla extract
  5. 3 bananas

What you need for the topping:

  1. Cool Whip (1 tub)
  2. Crushed Nilla Wafers
  • Bake your cake as directed on the box, substituting the water with milk and adding vanilla extract.
  • Pour into your 9×13 pan
  • Bake until golden brown, toothpick comes out clean, and cake¬†springs back when touched
  • Let the cake cool


  • Make¬†the pudding by placing the pudding and milk into a medium saucepan, fold in butter and vanilla, and follow directions on the box. Remove from heat and let it cool (I placed it in the fridge to speed up that process)
  • Chop up 3 bananas into small pieces (or big pieces if thats your thing), and fold the bananas into your vanilla pudding.


  • Using the end of a wooden kitchen utensil, poke holes into your cake (I added this, the Cake Mix Doctor does not include this step)
  • Pour pudding and banana¬†mixture on top of entire cake
  • Smooth¬†entire cool whip tub on top of the pudding
  • Crush up some nilla wafers and cover the entire cake with them





After the cake is fully assembled, pop it into the fridge for at least 2 hours to let everything just ooze together. I might even go as far as saying this cake is better the next day!


You can see the pudding that has gone in the holes and filled the cake mmmmm


Seriously this cake is just so good. I really love it served right out of the fridge while its still cool. If you want to make a simple cake that really wow’s… this is a winner!