Banana Surplus

Here’s what my banana situation looked like last week:

Bananas

I knew I had to do something about it, because I couldn’t eat all those ripe bananas before they just turned to mush.

So I debated my options.

First, I thought I could make the banana peanut butter chocolate chip cookies I made in the fall because they’re delicious, and maybe bring them to work. But I’m actually on the verge of baking a few batches of cookies for a co-worker’s birthday next week, so more cookies just seemed excessive (did you notice that leaf that turned over in that sentence that I just wrote).  Then, I thought to myself, I could make banana bread and mail it to my grandparents (otherwise I would eat the whole loaf myself in one day). But I just sent them Valentines chocolate, so I don’t want them to get used to a care package every week. That’s a hard pace to keep up.

But then I remembered a post I saw either on Pinterest or a link from another blog about two ingredient cookies, just bananas and oats. It caught my eye, and I was curious to try it out. I love bananas, I love oats, what could go wrong? (By the way, even though I said I wasn’t going to make more cookies, these hardly count as full blown cookies.)

not the most photogenic

So anyway, I ran to the store to pick up some oats, and a couple mix-ins: walnuts, mini chocolate chips, and almond butter. I figured I needed to punch up the recipe a little because just bananas and oats could be a little bland.

The recipe is the easiest thing ever, and the results were solid but nothing revolutionary I must say. The cookies remind me of banana bread batter. Not bad, but not crave-worthy. None the less, a good, healthy snack to have on hand, and a nice use for those ripe bananas!

Here’s my adaptation of the recipe (I doubled it and added stuff):

Two Ingredient Cookies (sort of)

Adapted from: Foodlets, yields about 2 dozen small cookies (give or take, depending on how much batter you eat)

Ingredients

  • 4 ripe bananas
  • 2 scant cups of oats
  • 1/4 cup almond butter
  • 1/4 cup chopped walnuts
  • 1/4 cup mini chocolate chips

Method

1. Preheat oven to 350.

2. Mash up the bananas with a fork. Add the almond butter and combine. Add oats and other mix-ins and stir until combined.

3. Make one and a half inch balls of dough and place on a parchment lined cookie sheet. Press the balls down with a fork like you would with peanut butter cookies. They will not expand in the oven.

ready for the oven4. Bake at 350 for 12 minutes. Allow to cool completely. And enjoy!

out of the oven!

Advertisements

3 thoughts on “Banana Surplus

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s