Yes, you read that right. Banana bread, but in a cookie. The perfect sweetness, light, fluffy(almost cake like) and they taste JUST like banana bread!

I was craving banana bread, but didn’t have all the ingredients(or time) to make a full loaf. Sooo, after a bit of experimenting, these banana-bread cookies appeared. And let me tell you, they are SO DELICIOUS. With 20 minutes and a few simple ingredients, you can whip these up in no time. No need to stare at the oven waiting an hour for a cake to bake ;).

The best thing about these cookies? They’re SUPER healthy. Like, eat them for breakfast healthy(which I did many times). Here’s a little run-down on the ingredients, plus any changes you can make if you need to:

BANANAS: A pretty obvious ingredient for banana bread cookies. For the best results they need to be over-ripe and extra spotty. Not only to they bring flavor, but naturally sweeten the cookies too! Bananas are also full of potassium, and vitamins making these perfect for breakfast or a energizing snack.

COCONUT SUGAR:The name speaks for itself. Natural, unprocessed, and delicious. If you can’t find coconut sugar, you can sub for any other unprocessed sugar, or brown sugar.

NUT BUTTER:This adds the rich and creaminess to these cookies and makes them truly delicious. Full of heart-healthy fats and plant protein-it’s the obvious choice in breakfast cookies. I used almond butter in mine, as it’s my favorite, and the least likely to alter the flavor. Cashew, hazelnut or peanut(if you like the taste)butter would work just as well, as well as tahini/sun butter if you have a nut allergy.

OAT FLOUR:Using oat flour packs these cookies with fiber, protein, and energy for the day. If you cant find out flour, it’s really easy to make it yourself. Simply blend the oats in a blender or food processor until fine. Alternatively, you could use normal or gluten free flour.

BAKING POWDER:I’m sure you know what baking powder does. I use it in this recipe to make the cookies fluffy and light-like banana bread!

CINNAMON and SALT:Seasoning is key, in cooking and baking. Don’t skip out on the salt, it makes all the difference!

NUTS:Nuts add crunch, flavor, and a load of nutrients. I used walnuts, but any nut will do(pecans go amazing in these cookies!). If you want to switch up the recipe, you could try adding chocolate-chips or dried fruit instead(or as well as) the nuts. Make sure to keep the quantity the same though.

Next time you fancy a sweet treat, that’s good for you too, give these cookies a try. You won’t regret it! You can find more pictures on my Instagram, and scroll down for the full recipe….

3 very ripe bananas (325g)
55g(1/2 cup) (or brown)sugar
70g(1/4 cup) nut/seed butter
220g(2 cups) oat flour(blended oats or normal flour is fine)
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
1/4 cup chopped nuts (I used walnuts)
Preheat the oven to 180C.
•Add the ripe bananas, sugar, and nut butter to a blender and blend until smooth. •Add the baking powder, cinnamon, salt, and flour then blend until just combined. •Add the nuts and stir them in.
• Spoon the mix onto the tray with a little space in between(they will spread a bit). You can add extra nuts at this stage too.
•Bake for 15 minutes at 180F or until the bottom edges are golden brown, then enjoy :).

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