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