K don’t be mad that I am posting another banana + chocolate chip combo but I post what I make and that’s what I’ve been making lately. That and bowls of food. Duh. And banana and chocolate just works so let’s go with it. (Yes Daddy, it does.)
Anyways, I had a few too many ripe bananas and wanted to whip up a quick dessert for a family dinner. I really wanted to make something that my FrankenFood-addicted little cousins would enjoy. I had my work cut out for me because they have food allergies (eggs, nuts) and it’s hard to compete with the over abundance of Halloween candy.
Well, only two out of the five family members were up for the taste test. Unfortunately, bananas and lack of sugar turned away the other three – so they opted for Oreos and Lady Fingers instead. 40% aint bad right? I was pleased. And so were my taste-testers: “No sugar? Really? Wow they’re really good!”
Yup – people are amazed what a few simple ingredients can do. And the chocolate chips helped.
I am so not a fan of crunchy cookies, which is probably why I was addicted to eating Pillsbury cookie dough. Remember that stuff? I was obsessed. Oh and I was also obsessed with making “piggies in a blanket” with the Pillsbury croissant dough. Told ya I was a crappy eater. Toss those Pillsbury canisters and grab a ripe banana, some coconut flakes and flour and some chocolate chips instead.
4 ingredients? One bowl? 25 minutes? You know how I roll.
Keep it real. Keep it simple. And eat cookies.
4 Ingredient Coconut Banana Cookies
Ingredients (Makes a baker’s dozen)
- 2 ripe bananas, mashed (about 1/2 cup)
- 1/2 cup unsweetened shredded coconut
- 2 tbsp. coconut flour
- 1/4 cup mini dark chocolate chips (I use Enjoy Life)
1. Preheat oven to 350F.
2. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
3. In a medium bowl, mix the mashed banana and shredded coconut flakes until combined.
4. Add coconut flour until combined.
5. Add chocolate chips until combined.
7. Drop 13-tablespoon-sized measures onto the baking sheet and gently press down in the center.
8. Bake for 20-25 minutes (until edges are golden brown) and allow to cool.
Enjoy! Keeps best in the fridge for a couple of days or freeze for a few weeks.
Questions of the day…
What food did you used to eat back in the day?
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