Banana Bread Cookies by @fitgreenmind

42 min

8 servings

🍌

360 g

Ripe banana

🍬

70 g

Brown sugar

🫙

4 g

Baking powder

🫙

1.2 g

Baking soda

🌾

180 g

Wheat flour

🥥

40 g

Coconut flour

🪵

1.3 g

Cinnamon

🧂

0.4 g

Salt

🍫

85 g

Chocolate

🥛

52 ml

Plant milk

  1. Preheat

    Preheat the oven to 175°C / 350°F and line the baking sheet with parchment paper.

  2. Peel
    • ripe banana

    Peel and mash the 3 large ripe bananas in the mixing bowl until mostly smooth.

  3. Add
    • brown sugar
    • Ripe banana

    Add the brown sugar to the mashed bananas and mix until evenly combined.

  4. Add
    • baking powder

    Add the baking powder and baking soda to the bowl. Stir to distribute the leavening agents.

  5. Add
    • wheat flour
    • Ripe banana

    Add the wheat flour and coconut flour to the banana mixture. Stir until no dry flour remains.

  6. Add
    • ground cinnamon

    Add the ground cinnamon and salt. Mix until the dough is evenly seasoned.

  7. Fold
    • vegan dark chocolate
    • plant milk

    Fold the vegan dark chocolate into the dough. Add 3 to 4 tablespoons of plant milk only if needed to make a slightly sticky, shapeable dough.

  8. Divide

    Lightly wet your hands and divide the dough into 8 to 9 portions. Shape each portion into a thick cookie and place it on the lined baking sheet.

  9. Bake

    Bake the cookies for 15 to 17 minutes at 175°C / 350°F until set and lightly golden at the edges.

  10. Transfer

    Transfer the cookies to the wire rack and let them cool before serving.

Banana Bread Cookies by @fitgreenmind

42 min

8 servings

🍌

360 g

Ripe banana

🍬

70 g

Brown sugar

🫙

4 g

Baking powder

🫙

1.2 g

Baking soda

🌾

180 g

Wheat flour

🥥

40 g

Coconut flour

🪵

1.3 g

Cinnamon

🧂

0.4 g

Salt

🍫

85 g

Chocolate

🥛

52 ml

Plant milk

Preparation Steps

  1. Step 1/10

    Preheat the oven to 175°C / 350°F and line the baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/10

    Peel and mash the 3 large ripe bananas in the mixing bowl until mostly smooth.

    🍌ripe banana
    🥣mixing bowl
    🍴fork

  3. Step 3/10

    Add the brown sugar to the mashed bananas and mix until evenly combined.

    🍬brown sugar
    🥣mixing bowl
    🥄rubber spatula

  4. Step 4/10

    Add the baking powder and baking soda to the bowl. Stir to distribute the leavening agents.

    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🥄measuring spoons
    🥄rubber spatula

  5. Step 5/10

    Add the wheat flour and coconut flour to the banana mixture. Stir until no dry flour remains.

    🌾wheat flour
    🥥coconut flour
    🥣mixing bowl
    🥄measuring cups
    🥄rubber spatula

  6. Step 6/10

    Add the ground cinnamon and salt. Mix until the dough is evenly seasoned.

    🪵ground cinnamon
    🧂salt
    🥣mixing bowl
    🥄measuring spoons
    🥄rubber spatula

  7. Step 7/10

    Fold the vegan dark chocolate into the dough. Add 3 to 4 tablespoons of plant milk only if needed to make a slightly sticky, shapeable dough.

    🍫vegan dark chocolate
    🥛plant milk
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring spoons

  8. Step 8/10

    Lightly wet your hands and divide the dough into 8 to 9 portions. Shape each portion into a thick cookie and place it on the lined baking sheet.

    🍳baking sheet

  9. Step 9/10

    Bake the cookies for 15 to 17 minutes at 175°C / 350°F until set and lightly golden at the edges.

    🍳baking sheet

  10. Step 10/10

    Transfer the cookies to the wire rack and let them cool before serving.

    ✨wire rack

Composition

Ingredients

Types

Fruit, Sweetener, Leavening agent, Grains, Flour, Seasoning, Plant-based beverage

Ingredients

Ripe banana, Brown sugar, Baking powder, Baking soda, Wheat flour, Coconut flour, Cinnamon, Salt, Chocolate, Plant milk

Notes

Ripe banana (large, or 5 mini ripe bananas), Brown sugar (1/3 cup), Chocolate (as much as you want), Plant milk (3-4 tbsp, added as needed)

Allergens

Gluten, Wheat, Coconut

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Plant-based

Calories

190 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 34g, Sugar: 17g, Fat: 6g, Fiber: 3g

Nutritional Information

Minerals

Potassium: 260mg, Calcium: 35mg, Iron: 1.4mg, Sodium: 115mg

Vitamins

Vitamin B6: 0.22mg, Vitamin C: 4mg

Preparation

Time Information

Preparation

25 minutes

Cooking

17 minutes

Overall

42 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, fork, measuring cups, measuring spoons, rubber spatula, baking sheet, parchment paper, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Snack time, Dessert, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Soft, Chewy, Tender, Cake-like

Flavors

Sweet, Banana, Chocolate, Cinnamon, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store fully cooled cookies in an airtight container,Keep away from direct sunlight and heat), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before eating), freezer : 90 days (Freeze fully cooled cookies in a freezer-safe airtight container,Separate layers with parchment paper)