These Magic Banana Cookies are made up of just three simple ingredients you probably have lying around your house already, and they come together before you can say abracadabra!
I was super skeptical when I first heard about this concept and couldn’t believe that you could make a TASTY dessert/ breakfast/ snack without the use of eggs, flour, or butter! My mind was blown, and yours will be too!
I guess the fact that they’re called “cookies” is a bit deceiving since they’re pretty soft and pillowy, yet slightly crisp and chewy in texture. They’re completely unique, like a crusty cookie/ soft-baked muffin hybrid thing. I don’t know if I’m doing the description justice, so you just have to try making them yourself.
True…they’re not much to look at it. They’re essentially little brown blobs speckled with chocolate chips. But Joe and I truly enjoy them and they give me a break from making another loaf of banana bread when my bananas get too ripe.
But just like banana bread, the key is to use exceptionally ripe bananas…the ones that look like they are way past their prime, so you can take advantage of their full natural sweetness. But if that’s not enough for you, don’t worry because there are chocolate chips involved! They’re a wholesome, hearty snack that I show you how to make step-by-step in EPISODE 10 of BITS + PIECES COOKING SHOW. For this season, we’re focusing on easy and yummy snacks that we can execute and film while Lincoln naps. WATCH OUR VIDEO BELOW:
You grab some oatmeal out of your pantry and grind it up with your ripe bananas off of your counter, until it becomes a smooth and chunky “batter.” I used my trusty Cuisinart food processor in order to get that proper consistency. And that my friends is the magical part of this recipe.
The oats then puff up in the oven, which lends to a cooked oatmeal porridge consistency in the center of the cookies, while somehow maintaining a crusty exterior! It’s quite trippy and the first bite makes you somewhat scared and confused before you go back for more.
I will admit, it will probably be an acquired texture for toddlers and young kids. Lincoln shuddered when I popped a little piece in his mouth (it was kind of cute), but that’s because he didn’t even taste it before he spit it out. However, Joe and I really like it and find it to be quite addicting. In fact, he goes to town on them in our video!
These cookies are a pretty healthy treat that’s easy to make, tastes great, AND uses up your overripe bananas…I’d say that’s a triple win! So try making them yourself and watch them disappear like magic!
Magic Banana Cookies
Ingredients
- 2 large ripe bananas
- 1 cup of rolled oats
- ¼ cup chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- In the bowl of a food processor, blend bananas and oats until bananas are smooth but you can still see the oats. Transfer mixture to a bowl. Add chocolate chips and mix with a spoon.
- Divide dough evenly into 12 small cookies and place onto the parchment paper.
- Bake for 12 to 15 minutes, or until bottoms are firm and tops are slightly golden.
TIP: Keep any extra cookies in the fridge and eat at room temperature, or warm them in the toaster oven for a few minutes.
RECOMMENDED TOOLS:
Cuisinart Food Processor:
Rimmed Baking Sheets:
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