Banana flour chocolate chip cookies

Hellooooo. How was the long weekend? Anyone else moving in slow motion this morning? 😉

Behold, the latest and greatest on the gluten-free, dairy-free, Paleo-friendly front:

Banana Flour. (<— got it for $13 on Amazon)

Banana flour 1 of 1

When I first heard about it, I was instantly intrigued since it’s fairly low in calories (100 per 1/4 cup compared to 160 in almond meal) and gives a hefty dose of potassium. And then I was like, “Ew. Bananas.”

Don’t get me wrong -I love bananas- but didn’t really want that flavor into everything I bake. The good news: there is no banana taste.

Pure magic, I tell you.

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(Pretty carby and high in potassium. Not much else going on.)

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Some more info about banana flour:

-You can use it for about 2/3 of what the recipe calls for in wheat flour recipes. From what I’ve read online, it’s best to mix it with other flours because of the high carb content and the fact that the recipe will yield and drier texture. The WEDO site has a lot of recipes if you’re looking for ideas. I figured I’d just play around with it a little and see what happens. It’s not like I haven’t had major flour disasters (ahem, coconut flour) in the past, so I had nothing to lose.

-There’s no need to add gums or additional ingredients to make it work. Just swap it out, and remember that less is more

-It’s a resistant starch, which can lower blood sugar levels, increase satiety and improve gut health

-There are over 5 lbs of dried green bananas in the 1 lb container.

-It’s made by peeling, drying and grinding green bananas into flour. The only ingredient is green bananas. 

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To put it to the test, I decided to make some chocolate chip cookies aka one of flour’s top jobs (at least in our house). If it works in chocolate chip cookies, it’s a baking friend of mine. 

Choc chips 1 of 1

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The verdict:

 -I really liked the taste. It has a nutty, buckwheat-ish flavor; it certainly tastes “healthy.” On the “super healthy” (aka things that taste like tree bark) scale I would rank it below hemp, but above almond meal. I also appreciated the fact that there was no banana flavor. Just a slightly earthy, neutral taste.

-The texture was a little dry, but that’s nothing some butter or coconut oil can’t fix.

Here’s the recipe if you’d like to give it a try!

Banana flour chocolate chip cookies! A healthy dessert recipe using banana flour, which is a Paleo-friendly resistant starch and high in potassium. Gluten-free and delicious dessert recipe!

Banana flour chocolate chip cookies
Yields 16
A grain-free recipe using banana flour, which is a resistant starch and packed with potassium. No banana taste!
Write a review
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 1/2 cups banana flour
  2. 1/2 cup almond meal or oat flour
  3. 1/4 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. pinch of sea salt
  6. 1/4 teaspoon cinnamon
  7. 6 tablespoons melted butter
  8. 1 egg
  9. 1/4 cup coconut sugar
  10. 3/4 cup maple syrup
  11. 1/2 cup chocolate chips
  1. 1. Preheat the oven to 350 and spray a standard cookie sheet with nonstick spray or olive oil.
  2. 2. In a large bowl, combine the banana flour, almond meal (or oat flour), salt, baking powder, baking soda and cinnamon. Add the chocolate chips and whisk to combine.
  3. 3. In a separate bowl, mix the butter, egg, coconut sugar and maple syrup.
  4. 4. Add the wet ingredients to the dry ingredients and stir to mix well.
  5. 5. Using a melon ball scooper, or a heaping spoonful, place the dough in round cookie shapes onto the baking sheet.
  6. 6. Bake for 10 minutes, and allow to remain on cookie sheet before transferring to a wire rack to fully cool.
The Fitnessista
Have you tried banana flour?! What’s your favorite non-traditional baking ingredient? I really love almond meal, but this will be a fun way to switch things up. It’s also nut-free, for my friends with allergies out there. 

Hope you have a wonderful morning!



Workout of the day: This drop set circuit. It’s one of my favorite ways to change your strength training sets and fully fatigue the muscles for awesome results. 

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  1. I’ve been curious about this since I saw you posted it on Instagram! I’m not a big lover of bananas so it makes me happy it doesn’t have a banana-y flavor. Definitely will be ordering this for future recipe creating!

  2. Um, yum! I have never heard of banana flour before.

  3. Sounds like my kind of flour to try! Especially with marathon training…my body wants all the carbs 🙂

  4. How interesting! I’m going to try this.

  5. I do have banana flour! I love using it to make protein pancakes but that’s the only thing I’ve tried. Excited to have another recipe to try! I think I’ll try adding a little coconut oil to the batter.

  6. Banana flour?! This is the first time I’ve heard of it! I love experimenting with different types of flours- can’t wait to try this recipe!

  7. Banana flour sounds like it would be amazing!

  8. If I eat a lot of bread or other glutenous food I do feel a little bloated sometimes but I don’t feel ‘gluten sensitive’ enough to sub in almond flour or anything because of the high calories. The better solution for me is just to eat less bread, baked goods and pasta, not make them out of other stuff.

    One odd ingredient I have is glucomannan powder which is from konjac root, the thing they make those calorie-free noodles from. I don’t want to eat any slimy noodles but I was intrigued by a very high fiber, low/no calorie supplement. I occasionally throw some in a smoothie or use it as a thickener. A little goes a lonnggg way.

  9. I’m so gonna try this recipe! I haven’t had much success trying out new flour’s for the first time…so thanks for this post 🙂

  10. I’ve been using it for years now! It’s the best and always in my pantry!

  11. I’ve never heard of banana flour, but it sounds interesting! Almond flour is one of my faves 🙂

  12. Yaara Leve says:

    That actually looks delicious! I love “healthy” tasting chocolate chip cookies I think better than “sugary” real chocolate chip cookies–I don’t know–it gives it a more earthy/chocolately taste. I love it! I bet this recipe would be really good with peanut butter added or almond butter!

  13. Ooh that looks fun! I’m celiac and I love to play around with different “flours.” I’ll have to give it a shot!

  14. This sounds super interesting! Would it really be considered paleo though? I thought tropical fruits weren’t paleo?

  15. I can’t wait to try this! My son does not like baked goods with almond flour or coconut flour and he doesn’t like the taste a ripe banana gives baked goods. Hopefully I can make some good breakfast cookies or muffins with it. Thanks for the tips and recipe – and to introducing me to banana flour!

  16. Love it!! Those cookies look delicious! Do you think I can try them with the almond meal from trader joes?

    By the way, I’m REALLY enjoying your e-book, ‘Build Up Your Blog,’ it’s really helpful!


    • Fitnessista says:

      i’m not sure how it would work, since the banana flour is so drying. let me know if you try it!
      so happy you’re enjoying the ebook too 🙂

  17. And I tried baking these, they turned out soft and crumbly. Its not bad at all and since I eat plantains (same family as bananas) regularly I could tell it has some of the flavor. But you are so right about it being below hemp and above almond meal on the super healthy tasting food scale.

  18. I’m def going to try these. Not sure if there is a meijer near you, but I got my banana flour for 3$ there. Thanks again!

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