Chewy Chocolate Chip Banana Cookies – Mark 2

Beware! This recipe is in danger of becoming a chain letter!

I saw the original recipe on boingghealth this morning and since I had all the ingredients, even the exact same brands, I knew we had to give them a try.

Besides, he threw down a gauntlet challenging us to come up with new variations on the theme and as everyone who knows the McGowans is aware, a gauntlet is always picked up! Besides, it was fate. Chocolate, banana and peanut butter. Love the combination, how could we not?

Since Kris had already used oats, I swapped for buckwheat flakes (also gluten-free) and bearing in mind his thoughts on not enough peanut butter, I doubled the amount.

Also, he used The Raw Chocolate Company Vanoffe Dark raw chocolate bar, but in the end I decided I couldn’t give mine up so we used their Pitch Dark instead.

So, Kris @boingghealth, I see your Mark – no, it should be Kris – 1 and I give you Mark Chris 2:


(all organic  vegan and gluten-free, you could swap the peanuts and peanut butter for almonds/almond butter and use whichever flavour of chocolate you prefer)

2 Medium Very Ripe Bananas (spotted skins)

1 Cup Buckwheat Flakes

3/4 Cup Ground Red Peanuts

2 Tbsps Palm Oil-free Peanut Butter (we use Meridian)

1/2 Tsp Vanilla Extract

Pinch of Pink Himalayan Salt

1 Mini Bar The Raw Chocolate Company Pitch Dark Chocolate, broken up, either reserve some for drizzling or open another bar and who’s to notice if half gets diverted to your mouth?

 3 Pulsin’ Kitchen Cacao Butter Buttons (easier to use than a solid block)


Oven 170C as we have a fan oven, Kris recommends 180C for normal oven.

Mash the bananas really well with a fork

Mix in all other ingredients except 4 squares (approx.) of chocolate and cacao butter dops – they are for melting and drizzling later.

Spoon onto baking tray covered in baking parchment, shape into cookies

Cook about 12 minutes until golden

Cool on a rack

 Melt chocolate and cacao butter buttons

Drizzle on cookies when cool.

Ours made 12.

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I reckon you could add dried fruit – raisins or chopped dried apricots – even coconut for other versions, but I’m going for beetroot next time, what do you think?

Pass it on, refer to the other versions and let’s see what you all come up with! 

Update: Just made some more of these and added 1/4  Cup Raisins & a sprinkling of cinnamon plus we used Vanoffe Dark this time. (It was a sacrifice,  but someone’s got to do it ;-))


Copyright: Chris McGowan

4 thoughts on “Chewy Chocolate Chip Banana Cookies – Mark 2

    1. Yes, I was puzzling over that myself. Banana is tricky, it goes a nasty muddy brown in the freezer so I’m reluctant to advise freezing. Ours are in the fridge, but I wouldn’t expect them to last more than 2 or 3 days – but as you say, not going to be a problem for most people! Ps I forgot the cinnamon!


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