What’s up Crush It Crew?
Today I’ve got a recipe for you that is BANANAS… literally!
When I found out we were releasing a banana nut bread flavor I literally almost cried tears of joy! Banana bread is one of my all-time favorite foods and having that flavor along with the convenience of MRP has been a complete game changer.
I wanted to try something other than just my standard banana bread recipe, so I got to brainstorming. What’s maybe the only thing better than warm, freshly made bread? Warm, freshly made cookies! And even better, ones with icing. So I knew this was going to be a hit.
The smell, the taste, the texture… I just can’t get over how good these are! Grab a few for a perfect pre or post workout snack or a delicious treat any time of day. Clocking in at only 124 calories each, these cookies can be enjoyed completely guilt free!
Additional tip: due to the nature of the ingredients, the batter won’t spread much like a typical cookie batter. I suggest flattening out and shaping your cookies, rather than just dropping ball shaped batter onto your cooking sheet prior to baking. If you find the batter sticking to your hands, spray a little bit of non stick cooking spray on your hands directly, or to the back of a spoon to help you shape them.
These cookies can be eaten right away or stored in an airtight container for up to 3-4 days. If you can manage to not eat them all immediately, I suggest warming them up in the microwave for about 10-15 seconds before digging in.
A quick run-down of the ingredients:
Banana Nut Bread MRP: MRP’s high quality carb and protein blend makes it perfect for baking.
Eggs: I wouldn’t recommend using egg whites instead of eggs here. Whole eggs help bind the ingredients and keep the cookie from getting too crumbly.
Banana: The riper the better! Overripe bananas naturally sweeten the cookie and make it much easier to mash.
Oats: You can sub for oat flour if you don’t want to blend regular oats, but I do not suggest swapping this for another type of flour. These compliment the oat flour that is already in MRP.
Coconut flour: This helps with the overall texture of the cookie and keeps it slightly lower carb. You could sub this out for additional oat flour if you’d prefer.
Peanut butter: Feel free to sub out your favorite nut butter if you do not like peanut. I used a crunchy peanut butter to add a bit more texture but smooth is great too.
MRP Banana Nut Bread Cookies
- 68g (2 scoops) Banana Nut Bread MRP
- 40g oats
- 1 whole egg
- 140g mashed banana
- 21g coconut flour
- 32g peanut butter
- 1 tsp vanilla extract
- ½ tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 15g Frosted Vanilla Cupcake PRO
- 30g Whipped Cream Cheese
- Preheat your oven to 350 degrees.
- In a large mixing bowl, mash your banana until smooth.
- Add oats to a food processor or blender and process until it becomes a flour like consistency.
- Add all remaining ingredients to your bowl and mix well.
- Put your cookie batter in the refrigerator for 10-15. This makes forming your cookies easier.
- Divide batter into 8 cookies and place on a greased or lined baking sheet.
- Bake for 12-15 minutes until golden brown.
- To make your icing, mix your whipped cream cheese and Frosted Vanilla Cupcake PRO together. Add a little bit of water at a time until you’ve reached an icing like consistency.
- Once your cookies have cooled, evenly spread icing on them.
Recipe makes 8 cookies
1 cookie with frosting:
- 124 calories
- 14g carbs
- 5g fat
- 8g protein
- 3g fiber
About the Author
This recipe was created by Emily Interwicz, one of Core's sponsored athletes. You can follow Emily for exercise, nutrition and bodybuilding tips via her Instagram page @emilylauren_d
Emily became a Core Nutritionals Sponsored Athlete after 3 years of being an Ambassador and living the Crush It Lifestyle. She owns E.L. Fit - an online fitness and nutrition coaching business where she helps others on the path to living their best and healthiest lives. She also competes in both the NPC and NANBF as a natural bikini athlete.