This recipe is ideal for breakfast, a snack or as a pre-bed treat.
Step 1 of 4: First, peel and mash the bananas.
Step 2 of 4: Add all the other ingredients and mix well.
Step 3 of 4: Shape your cookies using two spoons and place them on baking paper.
Step 4 of 4: Bake in a preheated oven for about 15 minutes (check halfway through).
Recipe by
Portion: the weight of the ingredients divided by 5 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens to verify: Gluten
| Average values | Per serving90 g · 1 of 5 | Per 100 g |
|---|---|---|
| Energy | 719 kJ172 kcal | 799 kJ191 kcal |
| Fat | 4.01 g | 4.46 g |
| of which saturated fatty acids | 2.07 g | 2.3 g |
| Carbohydrates | 32.29 g | 35.88 g |
| of which sugars | 9.99 g | 11.1 g |
| Fibre | 4.08 g | 4.53 g |
| Protein | 2.94 g | 3.27 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedTo be verified
