Harnessing the undeniable combination of fresh, juicy strawberries and ripe bananas, these Strawberry-Banana Bread Cookies have everything you want in one irresistible treat. Fragranced by real vanilla extract and warm cinnamon, this flavor-packed recipe takes arguably the best part of a muffin—the golden top—and turns it into a crave-worthy cookie. Boasting a tender interior with a caramelized and lightly browned exterior, the cookies are chewy, lightly sweetened, and formulated with wholesome ingredients. See for yourself how the addition of whole grains, fresh fruit, and the natural goodness of Simply Organic Vanilla Extract and Cinnamon creates a breakfast cookie with unmatched flavor.
Why choose Simply Organic to create the best recipe possible? The answer is simple, really. For vanilla, Simply Organic crafts its vanilla extract with only real handpicked vanilla beans—authentic, high-quality, and organically grown by farmer co-ops in Madagascar. Extracting directly from the bean employs more than 250 flavor and aroma compounds, which adds complex depth and intense flavor that you can’t get with imposters. Exotic, fragrant, and luscious, vanilla is downright indispensable in baking. And when it comes to the warm notes of cinnamon, not all ground cinnamon is created equal. Simply Organic provides ground cinnamon with at least 4% volatile oil content sourced from organic farmers in Vietnam — then uses steam rather than ethylene oxide or irradiation for sterilization—ensuring that you get only pure cinnamon with vibrant color and a slightly spicy and warm flavor.
To learn more about Simply Organic’s best practices and unmatched quality, visit simplyorganic.com and start baking today!
Don’t miss our giveaway with Simply Organic on Instagram! The giveaway includes an autographed Bake from Scratch: Volume Five cookbook, a gift card to Bake from Scratch webstore, and a prize pack from Simply Organic. The giveaway closes on March 21, 2021, and full giveaway rules can be found here.
- ½ cup (112 grams) refined coconut oil, room temperature
- ¾ cup (165 grams) firmly packed light brown sugar
- ⅔ cup (133 grams) granulated sugar
- 1 large egg (50 grams), room temperature
- ¾ cup (171 grams) mashed ripe banana, room temperature (about 2 large bananas)
- 2 teaspoons (8 grams) Simply Organic Vanilla Extract
- 1¼ cups (156 grams) all-purpose flour
- ½ cup (65 grams) whole wheat flour
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) Simply Organic Ground Cinnamon
- 2 cups (180 grams) quick-cooking oats
- ¾ cup (150 grams) ¼- to ⅛-inch-chopped fresh strawberries
- Preheat oven to 350°F (180°C). Line 3 rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer, stir oil by hand until softened and smooth. Add sugars; using the paddle attachment, beat at medium speed until well combined, about 2 minutes, stopping to scrape sides of bowl. Beat in egg. Add banana and vanilla; beat until combined.
- In a medium bowl, whisk together flours, baking soda, salt, and cinnamon. Add flour mixture to oil mixture all at once; beat at medium-low speed until nearly combined, stopping to scrape sides of bowl. Add oats; beat just until combined. Gently fold in strawberries. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 28 grams each), and place at least 1½ inches apart on prepared pans.
- Bake, one batch at a time, until edges and tops are just set but centers still seem slightly underdone, 8 to 12 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Serve warm, or let cool completely on wire racks.
How to: Strawberry-Banana Bread Cookies
- The melting point of coconut oil is around 78°F (26°C), so it is likely that your oil will be in a solid form when you start. In the bowl of a stand mixer before adding the sugars, stir coconut oil by hand until softened and smooth.
2. Once you have finished mixing the cookie batter using the stand mixer, remove the bowl from the mixer and gently fold in the strawberries by hand. To fold, bring your spatula to the 12 o’clock position on the bowl and gently swoop under the batter, bringing the spatula down to the 6 o’clock position. Then lift the spatula back up and over to 12 o’clock, while turning the bowl 90 degrees. Repeat until the fruit is fully incorporated, taking care not to mash the strawberries.
3. The best way to portion the dough evenly is using a 1½-tablespoon spring-loaded scoop. Scoop the dough, leveling each scoop to create flat dough balls (about 28 grams each), and place at least 1½ inches apart on prepared pans to allow room for expansion.