Here’s what my banana situation looked like last week:
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.)
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)
- 4 ripe bananas
- 2 scant cups of oats
- 1/4 cup almond butter
- 1/4 cup chopped walnuts
- 1/4 cup mini chocolate chips
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.
4. Bake at 350 for 12 minutes. Allow to cool completely. And enjoy!
3 thoughts on “Banana Surplus”
Nutmeg and cinnamon go well with bananas. Would have added a zap to them.
Or maybe some zested lemon and juice?
sunny anderson just did these on rachael ray last week