Sweet yet wholesome, crispy yet nutritious: these whole wheat banana cookies are the perfect treat for breakfast, snacks, or those moments when you want something good without guilt. By using whole wheat flour and well-ripened banana, we get a fiber-rich dough that melts in your mouth, with that natural sweet taste that does not need elaborate decorations. They are easy to make, require few ingredients, and are a very simple way to turn an overripe banana into something special.
If you are looking for a light yet satisfying dessert — one that can bring aromas into the kitchen and a smile with the first bite — you are in the right place.
Here are desserts suitable for the Ketogenic Diet:
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup whole wheat flour
- 2/3 cup buckwheat flour
- 1 medium banana
- 1/4 cup corn oil
- 4 tsp water
- 2 tbsp raw cane sugar (optional)
- 1 oz dark chocolate
- 1 tbsp baking powder
- 1 pinch ground cinnamon
- 1 pinch salt
- 1 tbsp unsweetened cocoa powder
Tools
- 1 Bowl
- 1 Baking sheet
Steps
Mash the banana
In a bowl, mash the banana with a fork until smooth.
Add the wet ingredients
Add the oil and, if using, honey or cane sugar. Mix well.
Add the dry ingredients
Incorporate the whole wheat flour, baking powder, pinch of salt, and cinnamon. Mix until a homogeneous dough is obtained. Add the cocoa. If the dough is too dry, you can add a tablespoon of plant-based milk or water.Enrich the dough (optional)
Add dark chocolate chips or chopped dark chocolate or dried fruit (nuts, almonds, raisins…) and mix again.Shape the cookies
Scoop the dough with a spoon and form balls. Place them on a baking sheet lined with parchment paper and slightly flatten them with the back of a spoon. Or create shapes with cookie cutters.Bake
Bake in a preheated static or ventilated oven at 320°F for 15–18 minutes, or until the edges are golden.
Cool completely
Let cool completely on a wire rack. The cookies will firm up further once cooled.
Use very ripe bananas, almost black: they are sweeter and softer.
For a vegan version, omit the honey and use a plant-based syrup.
Store in an airtight container for 3–4 days.
