Guilt-less Desserts & Treats for your Family

Banana Bread Cookies

The thing about having quirky kids is that you have lots of stories to tell.

Like this morning when 6yo S called his teacher Mr Fat Pig Head…in parsel tounge, the language used to speak to snakes in Harry potter.

I just happened to be in class when it happened and I’m so glad I was otherwise I would never have believed it. The teacher was doing the morning attendance roll and when he called upon 6yo S he responded with a hissing noise, followed by “In translation that means Good Morning Mr Fat Piggy Head in Parsel Tounge”. Totally normal for a prep…right?!?!

I don’t think he meant it maliciously as he really likes Mr A, and if he was being a ‘meanie’ then he probably wouldn’t have translated it (anyone else remember learning foreign swear words so you could ‘trick’ your parents?!). But we did have to have a serious talk when we got home to explain that calling someone by a nasty name is never ok…even if you have been possessed by ‘he who can’t be named’ and regardless of whether it’s in English or a fictional language normally used to converse with snakes. #mumlifeiswaycrazierthanyoueverimagined

I’m not sure how to say Banana Bread Cookies in Parsel Tounge, but I can tell you that they were a surpirse hit. They’re a cakey, fluffy cookie that uses your left over, gross looking bananas and turns them into easy to make, disappearing cookies.

I’ve intentionally made these Banana Bread Cookies soft so they not only taste like Banana Bread but they also have the same texture. You can also add in Chococlate Chips, nuts, seeds or dried fruits to give it a different flavour. If you want to give these Banana Bread Cookies a real make over then swap the Banana for pureed Sweet Potato or Pumpkin and add some Pumpkin Spice Mix.

Banana Bread Cookies

These Banana Bread Cookies are super easy to make and use left over bananas...saving them from the bin!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins



    Banana Bread Cookies

    • 1 Cup Arrowroot
    • 1/2 Cup Coconut Flour
    • 1/2 teaspoon Salt
    • 1/2 teaspoon Bicarb Soda Baking Soda
    • 1/3 Cup Maple Syrup/Rice Malt Syrup
    • 1/3 Cup Coconut Oil softened, not melted
    • 1/2 Cup mashed up super ripe and gooey Banana
    • 1 Egg
    • 1 teaspoon Vanilla Extract



      Banana Bread Cookies

      • Preheat the oven to 180C/360F. Line and grease 2 baking trays.
      • Using a blender, place the coconut oil, egg, maple syrup, banana and vanilla into the bowl and blend/pulse til combined. Alternatively a hand blender can be used.
      • Add the dry ingredients and blend until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
      • Gently, and not too much, fold in the chocolate chips, nuts etc if using.
      • Take heaped Tablespoon amounts of mixture and form into a ball. Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies will spread only a bit so allow 2-3 cm between each cookie. Repeat and use the other trays.
      • Bake the Banana Bread Cookies for 13-15 minutes.
      • Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)

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