Almost a week without running is driving me a teeeeny bit bananas. 🙂
To make matters worse, on Sunday I had two very ripe bananas taunting me in my kitchen.
I hate to waste things, but these guys were a bit too past their prime for me to actually eat. However, this was a perfect excuse to whip up something delicious, yes?
Enter my girl Bethenny Frankel once again for a delicious, healthy recipe – Banana Oatmeal Chocolate Chip Cookies. Immediately, I loved two things about this recipe: a). I had all of the ingredients already (with a few modifications) and b). bake time was only 12 minutes total (hello, hot oven on a 95 degree day!).
Preheat oven to 375°F. Combine all the dry ingredients in a bowl. Combine all the wet ingredients in a separate bowl. Mix the dry and wet ingredients together, until well combined. Use a tablespoon to scoop batter onto a cookie sheet covered with wax paper or greased. Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.
Aaaand the end result:
I may have burned the bottoms a smidge, and they probably taste a little better with oat flour rather that my substitute of whole wheat, but whatevs. My only complaint is that these are a little dry – next time I think I’ll try adding some applesauce for more moisture. Texture on these is kinda cakey (no butter or eggs in the recipe), but they were banana-y and delicious. Here’s the original recipe – Bethenny’s Banana Oatmeal Chocolate Chip Cookies.
This morning I continued cross training like a fool and did 40 mins on the spin bike/20 mins elliptical with some good core stuff afterwards. Although my ankle was a little sore when I woke up, it felt great during my workout and I even managed to run home from the gym (~4 blocks) without pain. Yay! I *think* I’ll see how it feels with some treadmill running tomorrow. Fingers crossed!
Question: What’s your favorite way/recipe to use ripe bananas?