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–+ servings
image of realistic top down mise en place shot showing the fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight showing ripe bananas oats oat flour almond butter peanut butter maple syrup honey egg flax egg cinnamon vanilla baking powder soda salt chocolate chips walnuts pecans raisins
katya bou

Chewy Banana Bread Breakfast Cookies

These easy crockpot Chewy Banana Bread Breakfast Cookies are moist, healthy, and packed with wholesome ingredients like ripe bananas, oats, and nut butter, making them the perfect grab-and-go breakfast option for busy mornings.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 10 cookies
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 2 large 2 very ripe bananas, mashed
  • 1/2 cup 1/2 nut butter (peanut or almond)
  • 1/4 cup 1/4 maple syrup
  • 1 large 1 egg (or flax egg for vegan)
  • 1 tsp 1 vanilla extract
Dry Ingredients
  • 2 cups 2 rolled oats (old-fashioned, gluten-free if needed)
  • 1 tsp 1 ground cinnamon
  • 1/2 tsp 1/2 baking powder
  • 1/4 tsp 1/4 salt
Optional Mix-ins
  • 1/4 cup 1/4 dark chocolate chips or chopped walnuts

Equipment

  • Slow Cooker
  • Mixing bowl
  • masher or fork

Method
 

Prepare the Dough
  1. In a large mixing bowl, mash the ripe bananas until smooth.
  2. Add nut butter, maple syrup, egg, and vanilla extract to the mashed bananas. Stir vigorously until the mixture is uniform and creamy.
  3. Sprinkle in the rolled oats, cinnamon, baking powder, and salt. Use a spatula to fold the dry ingredients into the wet mixture. Don't overmix. The batter will be thick and sticky. Fold in chocolate chips or walnuts if desired.
Cook in Crockpot
  1. Grease the inside of your slow cooker with a non-stick spray or line with parchment paper.
  2. Pour the dough into the slow cooker and spread it evenly to about 1/2 inch thickness. You can make it in a 'loaf' shape and later slice into 'cookies'.
  3. Cover and cook on high for 2 to 2.5 hours or on low for 4 to 5 hours, until the edges are set and a toothpick inserted in the center comes out clean or with moist crumbs. For extra chewiness, aim for slightly underdone center.
  4. Carefully remove the banana bread from the slow cooker using the parchment sling if used. Let it cool on a wire rack for 10 minutes before slicing into wedges or cookie-sized pieces.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6g

Notes

These 'cookies' have a soft, chewy texture thanks to the slow cooking. For vegan, use a flax egg. Store in an airtight container for up to 3 days or freeze for longer. Adjust cook time based on your crockpot; newer models cook faster.
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