Some healthy recipes end up becoming repetitive, especially when bananas always appear as the main ingredient. But there's a good reason for that. Bananas are an extremely versatile and nutritious fruit. They contain tryptophan, an amino acid that participates in the production of serotonin, the neurotransmitter associated with feelings of well-being and mood regulation, and are also rich in potassium, fiber, and relatively fast-digesting carbohydrates, making them a great source of energy for everyday life or before physical activity.

When bananas are fully ripe, they develop more natural sugars and aroma, allowing you to prepare desserts without needing to add refined sugar. These cookies are a good example of this, as they require few ingredients, are easy to prepare, and work well as an afternoon snack, light dessert, or natural pre-workout treat.

Banana and Coconut Cookies with Dark Chocolate Coating

Yields: 8 cookies

Ingredients:

• 2 ripe bananas
• 1 cup unsweetened shredded coconut
• 100g of dark chocolate (70% cocoa or more) in drops or small pieces.
• 1 teaspoon of coconut oil

Preparation:

1️⃣ Preheat the oven to 180°C (350°F) and prepare a baking sheet with parchment paper or a silicone mat.

2️⃣ In a bowl, mash the bananas well until they form a smooth puree, add the grated coconut and mix until a moist and homogeneous dough is formed.

3️⃣ Using a spoon, place small portions of the dough onto the baking sheet and press lightly (with a glass) to form the cookies.

4️⃣ Bake for about 35 to 40 minutes, or until lightly golden and firm.

5️⃣ Melt the dark chocolate with the coconut oil (to make it more fluid) in a double boiler or in the microwave (stirring every 20 seconds).

6️⃣ Finish by covering the cookies completely with melted chocolate and let them cool in the refrigerator so that the coating sets.

Chef's tips

🔸To conclude: Add a pinch of fleur de sel, cocoa nibs, chopped nuts, or slivered almonds on top of the still-melted chocolate. 

🔸Use very ripe bananas: The riper they are, the sweeter and more aromatic they become, reducing the need for any additional sweetener.

🔸Control the texture: If you want softer cookies, bake for less time. For a drier texture, leave them in the oven for a few extra minutes.

🔸Cooling makes a difference: The cookies will firm up as they cool. Avoid removing them from the baking sheet while they are still hot.

Variations:

1. Version with more protein

Add: 1 tablespoon of peanut butter or 2 tablespoons of plant-based protein powder

This increases satiety and improves the nutritional profile.

2. Version with more fiber 

Mix into the dough: 1 tablespoon of chia seeds or 1 tablespoon of ground flaxseed

2. Spiced version

Add to the dough: ½ teaspoon of cinnamon and a pinch of vanilla

It has an aroma reminiscent of a pastry dessert.

Possible substitutions:

✦ Grated coconut → can be substituted with rolled oats, oat flour, or almond flour.

✦ Bitter chocolate → can be replaced with white chocolate

✦ Coconut oil You can use cocoa butter or nothing at all.

Nutritional information per cookie (considering 8 units):

Calories: 115 kcal | Carbohydrates: 14 g | Protein: 2 g | Fat: 5 g | Fiber: 2,5 g | Potassium: 160 mg

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.