Good morning, everyone! I’m glad you enjoyed hearing about my Saturday afternoon in Brooklyn. Cupcakes are always a good idea, right?
Speaking of sweets, I have a quick and simple recipe to share today. Actually, it’s barely a recipe with only two ingredients: Banana “Cookies.”
I hoard bananas, so I had quite a few that needed to be used before they became too brown. And when I saw Skinnytaste’s original recipe, I knew I had to give it a shot.
I stayed true to the basic concept of oats and recipe bananas, but altered it based on the contents of my cupboard.
Chewy like normal cookies, these banana alternatives taste best eaten straight from the oven—and topped with a drizzle of peanut or almond butter. They’d also make for tasty pre-workout energy bites. Just try not to eat five in one sitting like I did!
2 ripe bananas, mashed
1 cup uncooked old-fashioned oats
Cinnamon to taste, optional
1/4 cup chopped nuts of choice, optional (I’ve used peanuts and omitted the nuts–both ways taste great!)
1. Preheat oven to 350 degrees Fahrenheit.
2. Line cookie sheet with aluminum foil and coat with non-stick spray.
3. Combine mashed bananas and oats in a bowl.
4. Add chopped nuts and cinnamon.
5. Place a tablespoon-sized of each on cookie sheet.
6. Bake for 15 minutes, or until oats become crisp.