I have a very special place in my heart for banana bread. It is probably one of my all-time favorite things to eat. My husband likes to accuse me of buying to many bananas at the store and “forgetting” about them on purpose. There may be an element of truth to this but I can’t help myself because banana bread is so freaking delicious.
I went to make a super simple batch of banana bread the other day and then randomly decided to turn it in the drop cookies. I think it was partly out of being impatient. It takes a lot less time to make cookies than it does banana bread and I wanted to eat it ALL!
This really is the easiest banana bread and cookie recipe and it only utilizes two grain-free flours. I originally just wanted to try and use one but it ultimately tasted better with two. So go buy too many bananas and “forget” about them and make yourself some cookies! Happy Friday Ya’ll!
- 1 cup smashed banana – approximately 3 very ripe bananas
- 1/3 cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla
- 2 cups almond flour
- 3 Tbsp coconut flour
- 1 tsp baking soda
- ¼ tsp sea salt
- ½ cup chocolate chips (or more to taste)
- Preheat oven to 350 and line a baking sheet with parchment paper
- Mix the smashed banana, oil, eggs and vanilla together with a hand or stand mixer and beat until incorporated.
- Add the almond flour, coconut flour, baking soda and salt and mixt to combine.
- Add the chocolate chips and mix until just incorporated. Batter should be thick and the cookie should hold it shape when placed on the pan.
- Scoop about two tablespoons of batter with an ice cream scoop or spoon and place on to the pan. Once pan is full place in the oven and repeat until the dough is gone.
- Bake the cookies for 15-18 minutes or until edges are browned.
- Mashed ripe bananas can often vary in texture and some can contain more liquid than others. You may need to add more flour almond and coconut flour if your batter is not thick enough.