This is easy, stress-free fall baking at its finest. My one-bowl banana bundt cake has an abundance of rich banana flavor, is made in a single bowl, and contains half the fat and sugar of a traditional banana cake – yes, I said HALF. (But trust me, you’d never know it!)
It’s officially time to add a new recipe to your breakfast rotation. This slow-cooker banana bread oatmeal is a sweet and healthy way to start your day, and the best part is it only takes 5 minutes to prepare. It’s downright simple to make, but it tastes (and smells) like fresh home baked banana bread. In fact, it makes the whole house smell like banana bread… Anyone else feeling nostalgic?
I didn’t mean to start a breakfast cookie website but… here we are.
These Chocolate Chunk Banana Bread Cookies are sort of a cross between banana bread and cookies, hence the name. They are soft on the inside with lots of texture from coconut, banana and oats. The pools of melted dark chocolate certainly don’t hurt either.
I’m starting to realize that many of my cookie recipes could pass for breakfast cookies, which is good news since I am prone to eating one for breakfast. If you look at the ingredient lists, they are better than most sweet breakfast foods you will find. Maybe we will call them “Anytime Cookies” stay tuned for where I land on that.
Now let’s get into the reason you are here… these cookies.
My kids love making and eating these with me, they are simple to throw together and are almost impossible not to like (even for my picky four year old).
I store these at room temperature and they last for 3-5 days, or make a double batch and freeze half of it. Simply take one out when you want an afternoon treat, night time snack, or quick breakfast on the go.
Dark Chocolate – You can use dairy free chocolate for this to keep it totally dairy free, such as Lily’s , if that’s important to you, otherwise use your favorite dark chocolate bar or chips.
Oats – Use old fashioned rolled oats for this recipe, the quick cooking or steel cut oats won’t work for this.
Banana – You want very ripe bananas for this since there is no sugar in the batter. I always keep ripe bananas frozen in the freezer so I have them on hand.
Coconut – Coconut adds great structure and texture to these cookies.
Eggs – I’m not being finicky when I call for room temperature eggs, it really does make a difference. In recipes with coconut oil especially, adding cold eggs to the oil will cause it to harden up on you and make mixing difficult. It’s worth the extra few minutes of prep!
If you’ve read this far, I know you’re on team “Cookies for breakfast” so I urge you to also try my Oatmeal Raisin Breakfast Cookies. They are fantastic.
As always, find me on Instagram and let me know what you think of this recipe. Better yet, if you make them, tag me in your Instagram stories so I can re-share. I love to hear from you!
This cake will also go down in my mind as the Quarantine Pumpkin Cake. Why? Remember back in the beginning of the pandemic when everyone was making banana bread? Well I do, and maybe that’s because I never really stopped. This cake is a combination…
By now you have likely heard the months-long joke around “quarantine banana bread.” Essentially, everyone has been baking with all this time at home (and stress, perhaps), and banana bread has really found its time to shine. There are some informative and entertaining pieces on…
