I have had this at the top of my ‘to make’ pile for months just waiting for some super ripe bananas. While we always have plenty of super ripe bananas in the house, they’re typically reserved for Pumpkin Banana Muffins or Pumpkin Banana Pancakes (or Strawberry Banana Pancakes once strawberry season hits). Fortunately, I was a muffin and pancake making machine in advance of our new baby’s arrival, stocking the freezer full of Adam’s favorite banana goodies. With a stocked freezer and 3 very ripe bananas, it was finally my opportunity to try these Healthy Banana Cookies!
- 3 very ripe bananas
- 2 cups rolled oats (old-fashioned or quick cooking work fine)
- 1 cup (8 ounces) pitted dates, chopped
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
- In a large bowl, mash bananas. Add oats, dates, oil, vanilla and cinnamon, and mix well. Let sit for 15 minutes.
- Drop dough by rounded teaspoonful onto prepared cookie sheets. [Note: the cookies don't spread so you may want to shape them a bit]
- Bake cookies for 20 minutes, or until they are golden brown. Let cool on cookie sheet for 5 minutes and then move to a wire rack to cool completely.
Coincidentally, this is also the first month of the Eating the Alphabet Healthy Recipe Challenge for 2013, hosted by Brenda of Meal Planning Magic. Each month, several bloggers will focus on healthy recipes featuring fruits, vegetables grains or legumes, from a couple different letters (this month it is A or B). I thought Healthy Banana Cookies would be the perfect healthy recipe to start off this fun series.