The Banana Bread Cookie
I’m so excited to share the second recipe in this series I’m calling one-handed snack of the week to celebrate the launch of my new postpartum and early motherhood cookbook, The Nourished Mother, which is now available for pre-order!
I wrote this cookbook to help you nourish yourself (and your family!) in the demanding years of postpartum and early motherhood where you need both true nourishment and recipes that make it practical.
Recipes like these delicious Banana Bread Cookies! The banana bread flavour you know and love in a portable, crumble-free cookie form perfect for snacking with a baby on your chest.
Breastfeeding and freezer-friendly, these GF and DF cookies are full of the nourishing ingredients that support your postpartum season including oats, hemp seeds, nut butter and pecans.
If you have two ripe bananas at home (or in the freezer) - it’s time to make The Banana Bread Cookie!
Why The Banana Bread Cookie Is Perfect for Postpartum
1. Postpartum Nutritional Support
Oats + oat flour: A wonderful source of soluble fiber to support digestion and keep energy steady. Oats are also a traditional galactagogue, meaning they may support healthy milk supply (Click here to read the full blog post on foods for milk supply!)
Hemp hearts: Rich in plant-based protein and omega-3 fatty acids, which help with tissue repair and balancing hormones.
Bananas: Provide natural sweetness, potassium for electrolyte balance, and easy-to-digest carbs for quick energy.
Nut butter: A satiating blend of protein and healthy fats, helping stabilize blood sugar and keeping you fuelled for longer.
Pumpkin seeds/pecans: Offer magnesium, zinc, and iron—key minerals that are often depleted in the postpartum period.
Dark chocolate: A little mood boost packed with magnesium and antioxidant power (let’s be honest, sometimes you just need chocolate).
2. Postpartum Real-Life Practicality
One-bowl friendly: The blender step makes this recipe fast and fuss-free.
Freezer-ready: After baking, cool completely, then store in an airtight container or freezer bag. To reheat, just pop a cookie in the toaster oven or microwave for 15–20 seconds. They’ll taste freshly baked!
Portable: Perfect for one-handed snacking while nursing or rocking a baby.
Postpartum Freezer Tip!
Make a double batch and freeze half. On those days when you’re running on little sleep and need something nourishing in minutes, these cookies are a lifesaver. Pair with a cup of tea or warm bone broth for a cozy, grounding snack.
Because in postpartum, little comforts matter—and so does fueling your body well.
How to Make The Banana Bread Cookie (Step-by-Step)
Prep your pans and heat the oven
Set the oven to 350°F. Line 2 baking sheets with parchment paper so the cookies release cleanly and have room to cook evenly.Whisk the dry ingredients
In a large bowl, whisk together the rolled oats, oat flour, hemp hearts, cinnamon, sea salt, ground ginger, and baking soda. Breaking up any clumps now means you won’t overmix later.Blend the wet ingredients
In a blender, add the bananas, nut butter, maple syrup (or honey), eggs, and vanilla. Blend until smooth and pourable—this gives you that one-bowl ease without banana chunks.Bring it together (gently).
Pour the wet mixture over the dry and mix just until no dry pockets remain. The batter will look thick and scoopable.Stir in the Mix-Ins
Fold in the chocolate chips and the pumpkin seeds or pecans using a spatulaScoop and Top Up the Cookies
Use a standard ice cream or cookie scoop (or ~3 Tbsp) to portion the batter onto your pans, leaving a little space between each cookie. Optionally, you can sprinkle each cookie with a few extra chocolate chipsBake to just-set.
Bake 12–15 minutes. You’re looking for edges that are set and lightly golden while the centers still feel soft. They’ll firm as they cool (ideal for one-hand snacking). Cool completely before storing or freezing.
Freezer note: Once cool, freeze flat, then move to a bag or container. Rewarm 15–20 seconds in the microwave or a few minutes in a toaster oven.
The Banana Bread Cookie FAQ
Do The Banana Bread Cookies freeze well?
Absolutely. Once cooled, freeze the cookies flat on a tray, then transfer to a freezer bag or container. The cookies will keep well for up to 3 months in your freezer. Let defrost on the counter or warm in a microwave or oven until just soft.
Can I use any nut or seed butter for this recipe?
Yes—any smooth nut or seed butter works. Almond butter gives a slightly milder flavor, while sunflower seed butter keeps them nut-free. Just avoid “dry” nut butters, which can make the dough crumbly.
How long do these cookies stay fresh?
Stored in an airtight container, they’ll stay soft for up to 4 days at room temperature. I usually freeze what won’t be eaten in the first 1-2 days in portions for that just-baked softness!
The Banana Bread Cookie Recipe from The Nourished Mother Cookbook
10 minutes Prepping
15 minutes Cooking
Makes: 14-16 XL cookies
Dry Ingredients
1 cup rolled oats
1 ¼ cups oat flour
¼ cup hemp hearts
½ tsp cinnamon
½ tsp sea salt
¼ tsp ground ginger
½ tsp baking soda
Wet Ingredients
2 ripe bananas
½ cup nut butter of choice
⅓ cup maple syrup or honey
2 eggs
2 tsp vanilla
Mix-Ins
⅓ cup chocolate chips (dairy-free, if desired)
⅓ cup pumpkin seeds or chopped pecans
Sprinkle on Top (optional)
More chocolate chips
Instructions
Preheat oven to 350°F, and line 2 cookie sheets with parchment paper.
Combine dry ingredients in large bowl.
Combine wet ingredients in a blender, then pour over dry ingredients, and mix to combine.
Stir in chocolate chips and seeds or nuts.
Portion cookies onto prepared pans using a cookie (or ice cream!) scoop.
Sprinkle each cookie with extra chocolate chips if desired.
Bake 12 to 15 minutes, until cookies are set around the edges but still soft.
Storage: Cool cookies completely to store or freeze: They’ll be best on the counter for 4 days or in the freezer for up to 3 months.
More Nourishing Recipes For Postpartum + Family Life
For more nourishing, whole food snacks you can eat with one hand, easy proteins you can turn into quick meals, delicious and nutrient-dense family meals, and breastfeeding recipes, pre-order your copy of The Nourished Mother today!