Coconut Banana Cookies

Hello Bristol! Anyone else loving these cooler temperatures? I get the feeling that autumn is upon us and that means I can finally fire up the oven! So, as I’m training for the Bristol Half Marathon, I wanted to make these cookies which are great snacks packed with energy. Here is what you’ll need:

  • 2 ripe bananas
  • 1 tablespoon vanilla
  • 1 1/2 cups finely grated coconut
  • 1/4 cup nuts or seeds (I used pumpkin)
  • 1/4 raisins (or chocolate chips)

First, mash your bananas very well. The riper they are, the sweeter they’ll be, and the easier they will mash up.

At this point, add some vanilla, stirring it in thoroughly.

Next, add the coconut, pumpkin seeds, and raisins. I will add that although the pink bag of coconut says flour, it’s more like finely shredded coconut. I do have actual coconut flour which is much finer. I suppose you can use that as well, and if so, let me know how it turns out.

Spoon out the mixture onto a cookie sheet, flattening them a bit. Place them in an oven heated to 350 F / 180 C for 15 minutes. If you want a bit more browning on top, add another 3-5 minutes to that.

And there you have it, Coconut Banana Cookies! These were super easy to make, and start to finish, took just over 30 minutes or so. You can also customize these as you like once you have the banana, coconut, and vanilla base. I think chocolate chips and walnuts would be great together, as well as dates and almonds. However you bake them, this recipe is hard to mess up. Give these a try this weekend as the cooler weather rolls in. Thanks for reading and Happy Eating!

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Paleo Pumpkin Pancakes


As you can see, I really like pumpkin, hence all the pumpkin recipes throughout October and November. It’s such a versatile gourd. It’s naturally sweet and full of fiber. It’s also a great substitute for butter in a lot of recipes, if you don’t mind the orange hue. So, I decided to try my hand at making paleo pancakes. Don’t get me wrong, I love carbs, but I also like to try new things. So, here is what you’ll need:

3 eggs, beaten

  • 2/3 cup (150 g) puréed pumpkin
  • 1/3 cup (75 g) almond milk (or whatever milk you like)
  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 3 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt


First beat the eggs until smooth and yellow.


Next, add the pumpkin, almond milk, honey, and vanilla, mixing well.


You will then add the coconut flour, baking soda, salt, and spices.

Once the batter is thoroughly combined, heat up a greased pan and put a large dollop of the mixture in. I used a large cooking spoon which ended up giving me 6 like sized pancakes.


And there you have it, Paleo Pumpkin Pancakes!


Instead of syrup, I used some cranberry sauce I bought at the Bath Christmas market made by the company Victorian Kitchens.


It went really well with these pancakes, although maple syrup or whipped cream is nice too. These pancakes weren’t the easiest to make as they were a bit delicate, making them hard to turn over. Most likely because traditional flour was not used, hence, no gluten. I may add a bit of flour to help bind them next time. It was definitely worth a try making something different. The hardest part was finding the right temperature so they would cook without burning. I started at heat level 4 on my stove, then put it down to 3 if you’re wondering where to start. Hope you try making these pancakes this week! Thanks for reading and Happy Eating!