Facebook Status: “What do I do with a dozen of over-ripe bananas?”
To solve this Gordian task, my friends did come to rescue with over a dozen of creative suggestions. This made me think…a dozen ain’t enough! To keep it simple, I used some in my smoothie and used the rest to bake some Banny Cranny Cookies.
Made with whole wheat flour and date sugar, here is the recipe:
1 cup gluten-free oat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp oil
11/2 cup apple sauce or 1 cup date sugar
2 medium mashed banana
1 Tbsp ground flax seed (alsi)
1 tsp vanilla extract
1 1/2 cups rolled oats
1 cup dried cranberries
2 Tbsp water
1.Preheat oven to 350F and line a baking sheet with parchment paper.
2.In a big bowl, mash bananas and add all the ingredients together. Mix gently.
3.Drop dough by tablespoonfuls onto prepared baking sheet.
4.Bake for 14-20 minutes at 350F, until set and lightly browned.
5.Let cookies cool for about 5 minutes on the pan before transferring them to a wire rack to cool completely.
To make choco-chip cookies , add 1 cup choco- chips instead of cranberries.