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The Good Morning Banana!

(Banana, pecan and bran energy cookies)
Ideal for breakfast!
  • Preparation 25 minutes
  • Cooking 20 minutes
  • Power 350°F (180°C)
  • Quantity 17 energy cookies
See ingredients
  • 225 g (3/4 cup) Madame Labriski date puree

  • 150 g (1/2 cup) unsweetened applesauce

  • 1 egg

  • 1 tbsp. pure vanilla extract

  • 1 very ripe banana, mashed

  • 1/2 tsp. baking soda

  • 1 tsp. baking powder

  • Pinch of salt

  • 150 g (1 cup) whole grain spelt flour* Fibre! Fibre! Fibre!

  • 45 g (1/2 cup) natural wheat bran

  • 40 g (1/3 cup) quick cooking oats (one minute)

  • 45 g (1/3 cup) ground flax seeds

  • 70 g (2/3 cup) pecans, coarsely chopped

  • + 9 whole pecans for garnish.  Optional… yet stylish!

  • Ingredients
  • Steps
  • History

Ingredients

  • 225 g (3/4 cup) Madame Labriski date puree

  • 150 g (1/2 cup) unsweetened applesauce

  • 1 egg

  • 1 tbsp. pure vanilla extract

  • 1 very ripe banana, mashed

  • 1/2 tsp. baking soda

  • 1 tsp. baking powder

  • Pinch of salt

  • 150 g (1 cup) whole grain spelt flour* Fibre! Fibre! Fibre!

  • 45 g (1/2 cup) natural wheat bran

  • 40 g (1/3 cup) quick cooking oats (one minute)

  • 45 g (1/3 cup) ground flax seeds

  • 70 g (2/3 cup) pecans, coarsely chopped

  • + 9 whole pecans for garnish.  Optional… yet stylish!

7 steps

  • Preheat oven to 350°F (180°C).

  • Put the date puree, yogurt, egg, vanilla and nicely mashed banana in a bowl and mix.

  • Add the baking soda, baking powder and salt… take a few seconds to watch the little bubbling effect and then stir until well blended.

  • Fold the flour into the dough, mixing thoroughly. In this recipe, I’ve replaced the whole-wheat flour with whole grain spelt flour*. Why? Quite simply because lady Labriski likes a change once in a while and it’s always good for the body and mind to add a little variety to our diet. And here’s an interesting fact: believe it or not, whole grain spelt flour contains a bit more dietary fibre that its whole-wheat counterpart.

  • Now that the dust has settled after our floury madness (!?!), let’s get back to our Good Morning Banana cookies in the making. The next step is to add the wheat bran and oats and mix together. Last of all, add the flax seeds and pecans to your bowl and – surprise, surprise! – give it another good stir. And there you have it, a lovely cookie dough.

  • Important! Be sure to line your cookie sheet with parchment paper or a silicone baking mat, or you can lightly grease it if you want. This recipe doesn’t call for a single ounce of fat so if you don’t, you’ll end up having to scrub that cookie sheet and that’s the last thing you need.

  • Using a spoon, drop the dough onto the cookie sheet and, if you feel like it, you can garnish with a pretty little half pecan to make them both stylish and appetizing. Bake for 20 minutes. Allow to cool on the sheet or a cooling rack and, if you have the willpower, try and hold off a bit before tasting them.

History

A breakfast energy cookie that will make people smile: Gooooood morning banana! I honestly think that this recipe was specifically designed to spread all-around good cheer and a touch of humour. Why? Because on those hectic mornings they offer a welcome ray of sunshine. Feeling really ravenous? Just spread a little naturel peanut or almond butter on top. Totally devineski. Kickstart your day with these famous energy-boosting Good Morning Banana cookies!

Need a handy tip for those nasty little black bananas?
Just because they’re ugly doesn’t mean they aren’t tasty… on the contrary. After spending a week on the kitchen counter, our little black sheep of a banana headed to the freezer to hibernate a little longer. Brrr! When the time was ripe (haha), it hopped over to visit the microwave for 40 seconds and presto! It magically shed its skin to reveal the most exquisite of flavours… in the cookie dough (obviously).

Madame absolutely adores Good Morning Banana cookies and her valued taste tasters unanimously agree that they are amazingly yummy, soft, scrumptious and comforting.

Low in fat, rich in fibre and a source of happy mornings, Good Morning Banana cookies are the “go-to” morning recipe for all you early birds. What are you waiting for? Get your apron on!

Those crazy hectic mornings will never have tasted better…

Storage

  • 2 days on the counter
  • A good week in the fridge
  • Three months in the freezer (although I’d be very surprised if there were any left)

 

We make life easier with our date purees

We make life easier with our date purees

Date puree - Original

Date puree is high in fibre and that’s why it can keep us going for long periods of time, while letting us enjoy the taste of pure happiness. The natural choice for all your guilt-free treats. Yumski!

100% recyclable packaging.

FAQ

Can I swap chia seeds for flax seeds and vice versa?

Yes, always. You can also use hemp seeds.

Can I use another type of flour than the one specified in the recipe?

Yes, you can simply use any type of flour you have on hand.

What can I use as a substitute for oatmeal?

Any kind of cereal flakes: quinoa, buckwheat, spelt, etc. If you are gluten intolerant, you can buy oatmeal that is certified gluten-free.

What can I use as a substitute for one egg?

There are several options:

  • 1 tbsp. ground chia seeds + 3 tbsp. water,
  • 2 tbsp. ground flaxseed + 2 tbsp. water,
  • ½ mashed banana,
  • Egg substitute (yes, it’s available at grocery stores, in the organic section).

Note that the texture of your recipes will be slightly different… but they’ll still be 100% delicious