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Healthy Banana Chocolate Chip Breakies


Ok, you're more than halfway through your snacks. You're realizing the sugar intake in your house is rivaling that of Halloween. I've got a simple and fun recipe for a deliciously healthy treat - a combination of banana bread and a chocolate chip cookies. I call it a Brookie. Half bread, half cookie, with wholly awesome flavor.

This recipe is simple to make and a great activity for the whole family to participate in. It's got ZERO sugar - it's sweetened with real maple syrup - and can be made 100% dairy free and gluten free if you wish. I make a pumpkin breakie similar to this, but with a surplus of over-ripe bananas on my hands, I adapted this recipe and am super happy with how they turned out.

Enjoy!

xoxo

Tessa

INGREDIENTS

3 overripe large bananas

1 1/2 cups flour (for gluten free: use almond flour)

2 tbs real maple syrup

1/2 tsp cinnamon

1/4 tsp baking soda

sprinkle of sea salt

1/2 cup chocolate chips

DIRECTIONS

makes one dozen

  • Preheat oven to 350

  • Line a baking sheet with parchment paper or a silicone baking sheet

  • In a mixing bowl, gently mash the bananas - for best result, leave slightly lumpy

  • Combine all dry ingredients in a large mixing bowl, except the chocolate chips

  • Add bananas and maple syrup to the mixing bowl

  • Using a spatula, combine all ingredients until you have a batter

  • Tip: if you've got an excess of flour in your bowl, you can add a bit more maple syrup but be careful to not overdo it

  • Add chocolate chips, folding them in with the spatula

  • Scoop batter into 12 cookies on your baking sheet

  • Use your spatula to gently shape your beakies round on the mat, as they won't expand or change shape like a regular cookie

  • Pop in oven for 30 minutes

  • Remove from oven, let sit 10 minutes before moving to cooling rack


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