Somehow right before I leave for every trip, I realize the night before that I have 3 or 4 bananas on the verge of going bad– that won’t be patiently waiting for my return to be consumed.
I used to just slice them up and throw them in the freezer to use for a smoothie, but for the past year, I’ve turned them into breakfast cookies to take with me wherever I’m going – and let me say, this has been a solid decision.
I don’t usually have an appetite when I wake up for early flights or when I’m traveling in general. It takes a little bit more water and settling into the flight until I feel my normal morning hunger. But when it strikes, I’m ready!
The reason I call them 🍌 Banana Rebirth Breakfast Cookies 🍌 is because these bananas are being given another shot at life.
Yes, you are rescuing the bananas and you are the hero of this story. BRAVO. What an incredible way to start your day.
These aren’t dessert cookies. They’re not crispy like Tate’s or chewy like Chips Ahoy. They’re not perfectly buttery and flaky like your Grandmothers recipe either.
These cookies are meant to be hearty-more muffin-like than a cookie if I’m being honest.
No eggs or baking agents are used- it’s simple, and actually—nutritious too!
I used to travel with ALL the things – packets of oatmeal, protein bars, protein packets. With my orthorexia days behind me, I really don’t stress about food… no matter where I’m going, I know I can make it work. And if it’s a bit more difficult than I like, I consider it a good challenge to be flexible with food.
When traveling, I usually bring a whole fruit (apple or orange with skin) and some veggies on the plane along with these cookies.
But, when that stomach is ready to go, these cookies get my attention much more quickly.
Because I usually make a batch before I leave, I bring them all with me. As soon as I get to where I’m staying, I toss them in the fridge to keep them from going bad or melting.
Everywhere I’ve traveled too, I’ve had friends reach for one as a snack. I’m actually always shocked at how much they like them. They lack the typical ingredients found in most cookies (butter, sugar, etc.), and yet, people love them!
I have a few different combinations of this recipe, but ever since I posted a haphazard one on my stories a few weeks ago, you guys have been following up asking for it repeatedly.
So, I tested a few variations so I could come up with one to share.
It’s still just as simple as I suggested originally.
Don’t overthink this one.
Don’t get hung up on measurements.
If it needs a bit more flour, or a bit less, modify.
Baking is only fun if you get creative—in my type B opinion anyway 🤷
This recipe is accidentally gluten-free, grain-free, vegan, and AIP-friendly.
