Banana Bread Cookies by @fitgreenmind

42 min
Easy

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

Allergens

Gluten, Wheat, Coconut

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, 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, Cookie

Occasions

Breakfast, Snack time, Dessert, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

American, Vegan

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)