Find yourself with overripe bananas every now and then? I do too. Banana bread is always a delicious solution to that problem, I offer another one that is more travel friendly and less crumbly: Breakfast Banana Cakies. I made them by experimenting with Rob’s idea of breakfast biscuits. Since we lack a bread pan in our kitchen, we’re not able to make banana bread like the typical person who has bananas that are getting overly brown.
Needing a solution, we both created different versions of a breakfast cookie that suit our different preferences.
You will love how easy the cakies are to make and take travel with. Breakfast Banana Cakies are moist and fluffy like cake but don’t need a fork to eat and are actually nutritious. Unlike typical banana bread and cakes, Breakfast Banana Cakies aren’t filled with fat and refined sugar. The cakies don’t have to be eaten only as a healthy replacement for Poptarts in the morning; one or a few can also serve as a snack to keep you energized until your next meal. Feel free to add a few crushed nuts, some goji berries or whatever else you have on hand to accommodate this recipe your own taste preferences.
Breakfast Banana Cakies are the perfect food for busy mornings of rushing kids off to school and yourself off to work. With Breakfast Banana Cakies in your arsenal neither you nor your kids will need to skip breakfast or resort to eating over-processed and unhealthy breakfast food ever again. They are a grab-and-go meal that also works as an energy-booster in the middle of a long day.
Vegan and free of added salt, sugar, oil, soy, nuts and seeds.
Reasons to love this recipe: travel-friendly, sweet, economical, full of fiber, makes use of old produce
Yields around 1 dozen cakies
- 3 small overripe bananas
- 1 tbsp apple cider vinegar
- 1 tsp cinnamon
- 1 tbsp carob
- 2/3 cup whole wheat flour
- 1 cup bran
- 5 chopped dates
- 1 tsp baking soda
Preheat oven to 180° C (350° F). First mash bananas until they are smooth. Mix the vinegar into the bananas. Next add the rest of the ingredients except the baking soda and water. Add just enough water to the mixture to form into a cookie dough consistency. Lastly add baking soda and mix for a final time. Drop dough onto cookie sheet by heaping tablespoons and bake on the middle rack for around 11-13 minutes, until they are cooked all the way through but not browned or crispy. Allow the cakies to cool for a few minutes before moving them to a cooling rack to come to room temperature. When they are no longer warm, store them in and airtight container or plastic bag.