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Banana Bread Cookies
Anne Newgent

Banana Bread Cookies

These delightful Banana Bread Cookies offer the perfect fusion of soft, chewy texture and the nostalgic sweetness of ripe bananas, elevated with wholesome ingredients. They are loaded with protein and fiber, designed to provide sustained energy and muscle preservation.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 3 large very ripe bananas (mashed)
  • 1 cup whey protein powder (vanilla or unflavored)
  • 1/2 cup oat flour
  • 1/4 cup almond flour
  • 1 large egg
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamo
  • 1 teaspoon baking powder
  • Pinch of salt
  • Optional: 1/4 cup chopped walnuts or pecans
  • Optional: 1/4 cup dark chocolate chips

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, mash the very ripe bananas until smooth.
  3. Add the egg, almond milk, maple syrup, and vanilla extract to the mashed bananas and whisk until smooth.
  4. In a separate bowl, whisk together the protein powder, oat flour, almond flour, cinnamon, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet banana mixture and fold until just combined.
  6. Scoop rounded tablespoons of dough onto the baking sheets, leaving space between each cookie.
  7. Bake for 12-15 minutes until the edges are golden and the cookies feel firm.
  8. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for 2-3 months.