Overripe bananas are a menace to everyone's kitchen. They look disgusting, they gett a bit smelly and no one will touch them so they sit they're getting more and more off putting until someone eventually throws them away. Unless you're a kitchen god and have mastered banana bread - something I am still yet to accomplish. How do you get that rise?
Anyway, faced with a bunch of overripe bananas recently I decided I'd try something else out. Something a little easier and a little quicker than can be rustled up when you get home from work.
You will need
150g crunchy peanut butter
7 tbsp honey
3 ripe bananas
100g almond flakes
50g rolled oats
1 tsp ginger powder
1/2 tsp cinnamon powder
50g good quality dark chocolate chips
Method
Preheat oven to 180C/356F/Gas Mark 4.
Line a baking tray with baking parchment.
Blitz the almonds and oats in a food processor until they form a powder. Put the blitzed oats and almonds in a bowl. Do the same with the bananas until they a lump free and add to the oats and almonds. Give it all a big mix until it's well combined.
Melt the peanut butter and honey in a pan over a low heat until it is a runny consistency. Add the mixture to the banana, oats and almond mixture and stir together.
Add the ginger powder, cinnamon powder and chocolate chips to the mixture and fold it all through until the chocolate chips are evenly distributed.
Use a tablespoon to put dollops of the mixture onto the baking parchment and flatten slightly with the back of the spoon.
Once you have used all the mixture put the cookies in the oven to bake for 10-15 minutes until they are a lovely golden brown.
And that's it. Lovely and simple and super delicious. These are great as a healthy morning snack or for a pre-workout energy boost. Or whenever you fancy a snack really.
I hope you enjoy them if you make them.
Until next time,
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