My family loves banana bread for a sweet treat after dinner, so I’m always looking for healthy and easy recipes that include bananas. These banana bread cookies were a hit! They’re as easy to make as they are delicious.
My family loves bananas, which makes me laugh because I’m not a big fan. But I do love to bake with bananas, and these easy and healthy banana bread cookies are a new favorite of my cuties. They’re vegan and include a limited number of ingredients, as well as no added sugar. Plus, they are super delicious and equally as easy to make as they are healthy to eat! I adapted these cookies from Simply Jillicious and then gave them some BuzzChomp flare.
What inspired me to make banana bread into cookies? After the holidays, I realized my family was still craving treats after dinner. Since Thanksgiving we had cookies and desserts readily available, but it was time to cut back on the sugar. I didn’t want holiday desserts to become a regular thing, so I went on the hunt for a healthy cookie.
Also on BuzzChomp: Vegan Crumb Apple Pie Recipe
Stocked with an abundance of bananas, I sought out a cookie based on my family’s go to healthy dessert of banana bread. I don’t want to always bake the same things and burn them out, which gave me an idea. Banana bread cookies! I then found the recipe mentioned above and adapted it to make it my own!
The best thing about my recipe is that there’s zero added sugar. Remember, bananas are super sweet and add more than enough sugar on their own. I also used agave in this recipe, which adds a little extra sweetness. That’s all you need to make a nice healthy treat. My husband and daughter love these! They will stay fresh in the fridge for a week, but I wouldn’t recommend having them in their too much longer. If you won’t eat them that quickly, then freeze them and defrost!
Healthy Banana Bread Cookies
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Total Time: 33 minutes
- Yields: 24 cookies
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3 very ripe medium-size bananas
- 1/4 cup pecans (or your favorite nut)
- 1 tablespoon agave
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Add all of your dry ingredients into a medium bowl and mix well.
- In a small bowl, mash the bananas with a fork. Then add them to the dry ingredients.
- Add agave and mix well.
- Scoop the mixture out onto your baking sheet one tablespoon at a time and gently flatten.
- Bake 26 minutes and check to see if your cookies are golden on top. Bake an additional 2 minutes at a time until golden on top.
- Cool your cookies on a wire wrack and store in your refrigerator for up to a week, or put in your freezer. Be sure to let them warm up to room temperature before eating.
Meet Our Baker:
Mandi Mellen is Lead Editor, Writer, and Host at BuzzChomp. She’s also an Actor, Director and Producer. Visit M Square Productions for her film work, or get lost in her comedy on Pillow Talk TV. You can follow her on Twitter and Instagram.
Photo Credit To Yours Truly
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