I have an affinity for bananas, but let me be more specific here: I have an affinity for barely ripe bananas . . . you know when they still have a hint of green? That’s how I love my bananas. When they start to freckle, I instantly become a banana hater. They’re way to sweet for my taste. I do love a mean banana bread, but this time of year banana bread doesn’t appeal to me. So I invented a new recipe . . . great for athletes . . . great for kids . . . great for people with diabetes. Why? Because the bananas replace the sugar in traditional cookie recipes. Try it out and let me know how you liked ‘em . . and I’m always interested in variations!
Ingredients:
- 3 freckled bananas blended into a liquid
- 1/4 teaspoon of sea salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon ground ginger
- 3 Tablespoons of olive oil (TRUST me, you won’t even taste the olive oil after they bake)
- 1 cup chopped walnuts
- 1/2 cup tart dry cherries
- 3 cups Old Fashioned rolled oats
Directions.
Preheat oven to 400 degrees Mix all dry ingredients except nuts and cherries. Add oil and toss to coat. Add banana liquid, nuts and cherries. Mix well. Using a 1/4 cup measuring cup, drop the cookie mixture on a non-stick baking sheet (I wound up using two baking sheets, with six mounds on each). Spray olive oil spray on a metal spatula and flatten each mound a bit. Cook for 15-20 minutes or until nice and golden.
Keep these refrigerated. They’ll last about 3 days this way, otherwise, they’ll go bad!
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