I always buy a bunch of bananas at the market, but only one out of four people actually eat them. That leaves a lot of overripe bananas that are too ripe for snacking but perfect for baking. 4 out of 4 people like baked goods made with bananas. Proving that my rudimentary math equations are actually worth buying bananas would be greatly appreciated.
These are the types of treats I love to make for and with my kids. Mash everything in one bowl, it’s low in carbohydrates, can be packed in a lunch box, and is gluten and dairy free so even those with picky eaters can snack on it. . Having made it dozens of times, I know it’s worth sharing here, so I hope you’ll have bananas ready soon (more brown! Don’t worry if they’re nice and yellow!). Shit
After School Banana Chocolate Chip Chunker
There will be 12 pieces
Gluten-free, dairy-free, and honestly, I think you could leave out the eggs if you wanted and still save. I make this when I have some withered bananas, but I feel like I have too many banana breads. These trays will be gone before the day is over, but you can also put them in your lunch box.
If you have a nut allergy, all-purpose flour is fine. Replace almond flour and coconut flour with 1 3/4 cups all-purpose flour. It looks different from the one in the photo. Flax helps absorb excess moisture and can be purchased in almost every supermarket these days.
Recipe taken from Joy the Baker
2 medium overripe bananas (about 1 cup)
1 egg
4 tablespoons coconut oil or warmed butter
1/3 cup light brown sugar
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
large pinch of salt
1 cup almond flour
1/4 cup old fashioned oats
2 tablespoons flax flour
3 tablespoons coconut flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup dark chocolate chips (or chopped chocolate)
Place the bananas in a mixing bowl and mash them well. Make sure there are no large lumps left. Add eggs, oil or butter, sugar, vanilla, cinnamon, and salt and whisk everything together to combine. Add almond flour, oats, flax, coconut flour, and baking powder and stir again. Add chocolate chips and mix. Chill the mixture for at least 30 minutes.
Preheat oven to 360 degrees and line a rimmed baking sheet with parchment paper. I’m making a freeform ball, not a perfect ball. I like it because 1) it’s hard to get into the ball and 2) I like the rugged edges. You will need about 2-3 tablespoons. Space the sized chunks 2 inches apart (they won’t spread too much). Bake on center rack for 12 to 15 minutes until edges are crispy but center is still soft. Remove and let cool.
Store cookies in a covered container at room temperature for 3 days, or in the refrigerator for longer.
