Soft, naturally sweet, and studded with chocolate chips, these banana bread cookies are the perfect snack or tea-time treat. Moist, flavorful, and incredibly easy to make!
About the Recipe
Think of these as the perfect cross between banana bread and cookies — chewy on the inside, slightly crisp on the edges, and bursting with cozy banana flavor. A quick bake that turns overripe bananas into pure comfort!
Ingredients
- Banana – 1
- Olive oil – 30 ml
- Brown sugar – 50 grams
- Milk – 40 ml
- Flour – 180 grams
- Ground almonds – 25 grams
- Baking soda – 1/4 tsp
- Choco-chips – 20–30 grams
Instructions
- Mash the banana and mix with olive oil and brown sugar. Mix well.
- Add refined flour, ground almonds, and baking soda.
- Add milk little by little as needed to form a soft dough.
- Fold in the choco-chips.
- Make small balls of the dough and place on parchment paper or a silicon mat.
- Bake at 160°C for 10–12 minutes until the edges are darker.
- Store in an airtight container for up to 1 week.
Notes
