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.