I have a thing for banana bread. It’s one of my all-time favorite things to bake, and consequently eat. Banana bread in a cookie suitable for breakfast, well that’s just perfection. But, the way we eat bananas in my house, I struggle to have enough ripe bananas on hand. Anyone (especially those with toddlers) feel the same way? Between bananas, smoothies, banana-peanut butter sandwiches, and banana pops, we power through a bunch of bananas in no time. In order to satisfy my banana-bread loving self, I have been buying bags of the reject bananas at the grocery store for the sole fact of making banana baked goods. Has anyone else seen these bags of old bananas with some bruises and marks? They are seriously perfectly fine. You can get about 10 bananas for $1.50. It’s a steal. PSA: Check your local grocery store!
Also, enter life lesson related to bananas: pretty things are not always better :)
Another banana tip. I freeze bananas all the time. They make the perfect healthy treat for kids. I stick a toothpick in a hunk of frozen banana and WAHLAH…banana popsicle. I also freeze bananas for smoothies. You can even bake with bananas that have been frozen and thawed.
As you can see, my love of the banana runs deep. Even if you’re less banana obsessed than me, you should definitely make these simple healthy banana bread cookies, that happen to be vegan with a gluten-free option, and that are so easy to put together in a flash with a whir of the food processor. They have chia sees, oats, and cinnamon, making them nutritious. They are free of refined sugar, if you don’t count that melty chocolate….
- 2 ripe bananas
- 2 Medjool dates, pitted
- 2 TBS maple syrup
- ¼ c. coconut oil
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla
- 2 TBS chia seeds
- 2 c. oats (GF if preferred)
- ⅓-1/2 c. chocolate chips (vegan if preferred)
- Preheat oven to 350 degrees. Prepare a cookie sheet with a silpat or parchment paper, or grease with coconut oil.
- Place bananas, dates, maple syrup and coconut oil in a food processor. Process until smooth.
- Add cinnamon, baking powder, vanilla, chia seeds, and oats.
- Pulse briefly in the food processor, leaving some chunky oats if desired.
- Transfer mixture to a medium bowl and stir in the chocolate chips. You could alternately mix in raisins, nuts, etc.
- Scoop onto a prepared cookie sheet with an ice cream scooper.
- Bake for 15 minutes, until lightly browned.
This recipe is adaptable too. I used Angela’s recipe, but only had two dates on hand (hers called for four), so you could definitely go that route, adding no maple syrup. If you have no dates, I imagine you could use 4 tablespoons of maple syrup instead of using any dates.
And this toddler hand is not posed. My little helper may have indulged while I was working on this post….