Posts tagged ‘bananas’

February 11, 2013

Recipe review: 2 Ingredient Cookies

I often find myself looking at one or two overripe bananas on the kitchen counter, wondering why they weren’t eaten before the skins turned so black that they became unappetizing. I usually just toss them in the freezer, saying that I will make some banana bread, or banana muffins. Then I’ll go to put something in the freezer and discover I’ve stashed away enough bananas to be making bread for days.

Yesterday I found the solution to this problem! And it’s a delicious, done in 20 minutes solution. 2 ingredient cookies.

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As this review says, there are a lot of these “2 ingredient” ideas floating around Pinterest right now. One of the ingredients is usually a box of cake mix. Well, call me nuts but I don’t think anything that has 30 ingredients itself should be included in a simple, healthy recipe.

These cookies, however, are two real food ingredients, ones that I always have on hand: Bananas and oats. Then some add-ins — pretty much anything you’d like.

I’ve made these twice in the past two days — they are that easy. I’m putting the whole recipe below, because you won’t believe it, but make sure to stop by the original post for more add-in ideas.

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2 ingredient cookies

Two bananas
One cup oats

Mash ingredients together in a bowl. Drop by tablespoons onto a greased cookie sheet. Bake at 350 for 15 minutes.

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Crazy easy. And crazy delicious.

Yesterday I added in chocolate chips (about 1/8 to 1/4 of a cup). Today I doubled the recipe and added in the following: 1/4 c raisins; 1/4 c chopped dates; couple dashes cinnamon. Then I divided the batter in half, and put about 1/8 c chocolate chips in half (for the kids) and 2 tbsps chopped walnuts in the other (for me). Leaving out the chocolate, these are even vegan-friendly.

I made my half into bigger cookies — about 5 cookies. Two made an excellent, guilt-free breakfast. I kept the kids at about a tablespoon each. Perfect for snacking or packing in lunches.

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August 28, 2011

Low-fat banana muffins

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As requested (and so I won’t forget it again), here is the recipe for my low-fat, kid-friendly banana muffins. I find frozen over-ripe bananas work great, they puree up nicely when thawed. Enjoy!

4 very ripe bananas
1 cup whole-wheat (or all-purpose) flour
1/2 cup oats
1/2 cup white sugar
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1 egg
4 tbsp applesauce

1. Mash bananas in bowl
2. Add all other ingredients and mix well
3. Pour into greased muffin pans (about 1 to 1 1/2 tbsps batter per regular-size muffin) -or into 2 greased loaf pans, evenly

4-muffins. Bake at 350 degrees for 15-17 mins or until toothpick inserted into center of a muffin comes out clean. Makes approx. 18-24 muffins (depending on size of bananas).

4-bread. Bake at 350 degrees for 50-60 mins or until toothpick inserted into center comes out clean.

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