There is a fine line between a banana being under ripe and overly ripe. This seems obvious but bananas can turn from bright yellow and starchy to sweet and overly mushy within days. As fellow banana-lovers can commiserate with, the struggle of finding what to do with the overly mushy ones can be a struggle. We can’t make banana bread every single time we forget to eat all our bananas!
One of my friends mentioned she had made breakfast banana cookies a few days ago so I was intrigued. I mean come on, cookies for breakfast? Yes please.
Even though most of the ingredients are healthy, the chocolate chips make them still feel like an indulgence. Be prepared though, their texture is closer to banana bread than it is to a traditional crumbly cookie.
If you’re looking to change up your breakfast routine definitely give these a try. They’re adapted from a recipe by Ambitious Kitchen that outlines a ton of variations so if cinnamon and chocolate isn’t your thing, check out her alternatives. Also rethink your decision to shun cinnamon and chocolate.
What do you like to do with your overly ripe bananas? Do you have another easy alternative to banana bread?
- 1 Cup (90g) old fashioned oats
- 2 Bananas (175g)
- 1 Teaspoon cinnamon
- 1 Tablespoon of agave
- ¼ Cup chocolate chips (40g)
- Preheat oven to 350
- Place a non-stick mat on a baking sheet and set aside
- Using a food processor, grind oats into a powder of a similar texture to flour
- In a large bowl, mash up bananas
- Pour oats into bananas and mix until completely combined
- Mix in cinnamon and agave until combined
- Add chocolate chips
- Scoop tablespoon-sized dough balls onto prepared baking sheet and flatten slightly with a rubber spatula
- Place baking sheet in fridge to chill for 30 minutes
- Bake for 10-12 minutes or until cookies are set
Adapted from a recipe by Ambitious Kitchen