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A cornmeal cookie made with banana and almonds; a calorie-dense source of carbohydrates.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Cornmeal, banana and almond cookie (35 g) has 151 calories. That works out to 430 calories per 100 g. It contains 22.8 g of carbs, 2.8 g of protein, 5.3 g of fat and 1.8 g of fiber. Its 0.2 mg of Manganese covers 8% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 35 g
151
KCAL / 35G
Carbs
22.8g
· 8% DV
Protein
2.8g
· 6% DV
Fat
5.3g
· 7% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 7% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 151 kcal | |
| Total fat | 5.3 g | 7% |
| Saturated fat | 1.12 g | 6% |
| Trans fat | 0.03 g | |
| Sodium | 63 mg | 3% |
| Total carbohydrate | 22.8 g | 8% |
| Fiber | 1.8 g | 6% |
| Protein | 2.8 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 35 g | 151 kcal |
| 1 piece (small) | 20 g | 86 kcal |
| 1 ounce (medium) | 28.4 g | 122 kcal |
| 1 serving (medium) | 35 g | 151 kcal |
| 1 piece (large) | 50 g | 215 kcal |
| 2 piece (medium) | 70 g | 301 kcal |
| 100 g | 100 g | 430 kcal |
| 1 cup (whole) | 110 g | 473 kcal |
Calculated from 430 calories per 100 g.
Yes, cornmeal, banana and almond cookies can be made without added sugar if the bananas are very ripe. They will be less sweet than versions with sugar, and the dough may brown differently, so judge doneness by texture rather than color alone.
Cornmeal gives cornmeal, banana and almond cookies their distinctive corn flavor and a grainier texture than cookies made with wheat flour. Fine cornmeal makes a more even crumb, while coarser meal gives the cookies a more noticeable crunch.
Mashed banana can bind cornmeal, banana and almond cookies, but it is not always a direct replacement for eggs. If the recipe already relies on banana, adding more may make the dough wet and the baked cookies soft or dense.
Cornmeal, banana and almond cookies can turn dry if they are overbaked or made with coarse, absorbent cornmeal. Take them out once set, and let them cool before judging the texture, since they firm up as they stand.
Yes, almond flour can replace chopped almonds in cornmeal, banana and almond cookies, but it changes the texture and can make the dough more moist. It is not a replacement for the cornmeal, which provides the cookie’s main structure.
To keep cornmeal, banana and almond cookies soft, avoid baking them until deeply browned and let them cool before storing. Seal them in an airtight container once fully cool; putting them away warm can trap steam and make them soggy.
Cornmeal, banana and almond cookies keep for a few days in an airtight container at room temperature. Because banana adds moisture, discard them if you notice mold or an unusual smell rather than tasting them to check.
Yes, cornmeal, banana and almond cookies freeze well once completely cooled. Pack them airtight with baking paper between layers, then thaw at room temperature; the texture may be a little softer after thawing.
Cornmeal, banana and almond cookies can be filling as a snack because they combine carbohydrates with some fibre and fat from almonds. They are also energy-dense, so one cookie alongside fruit or yogurt may be more satisfying than several cookies alone.
Cornmeal, banana and almond cookies pair well with coffee, tea, or plain yogurt. Their banana and almond flavors are already pronounced, so a simple, unsweetened drink or side balances them better than another rich dessert.
Vitamins
Vitamin E
0.77mg · 5% DV
B6
0.08mg · 5% DV
B3
0.56mg · 4% DV
B1
0.04mg · 3% DV
Minerals
Manganese
0.19mg · 8% DV
Copper
0.07mg · 8% DV
Phosphorus
44mg · 6% DV
Magnesium
16mg · 4% DV
Sodium
63mg · 3% DV
Potassium ⭐
82mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 151 calories in 1 piece (medium) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cornmeal, banana and almond cookie combines cornmeal with mashed banana and almonds for a cookie that is distinct from the usual wheat-flour kind. Banana lends softness and sweetness, while almonds add a nutty aroma and a little crunch. Depending on the recipe, the centre may stay tender or the cookie may bake up crisp.
Enjoy it with tea or coffee as a snack, or serve it as a simple homemade sweet after a meal. It is carbohydrate-rich and fairly energy-dense, so it may be more satisfying alongside plain yoghurt than on its own. If you are baking a batch, you can keep the sweetness in check by using ripe banana and reducing any added sugar.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.12g
MONOUNSATURATED
2.52g
POLYUNSATURATED
0.81g
Omega 6:3 ratio 37:1
Above the ideal 4:1 (37:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.