Banana bread is a great “solution” to the “problem” of overripe bananas (and here’s our absolute favorite recipe). But what if you don’t have the time for all that measuring, mixing and baking? What if it’s summer and you want to use up your oh-so-squishy-sweet bananas, but you don’t want to leave the oven on for an hour? What if you’ve been sitting around thinking to yourself, well, gee, wouldn’t it be great if I could quickly use up these overripe bananas while also enjoying healthy cookies for breakfast in the days and weeks to come?
Don’t worry. We got you.
Banana breakfast cookies come together lickety split. They’re also made of healthy breakfasty things–bananas, peanut butter, oatmeal. And, if you want, chocolate too. (I want!)
And despite the lack of butter and flour, despite being made up of simply fruit, nuts and oats, they still taste decadent with a nice cup of English breakfast.
Here’s how to make it happen:Print
Recipe not recommended with Old Bay seasoning.