My family goes through periods of eating lots of bananas and then eating no bananas and this can fluctuate on a daily basis. So I either don’t have any bananas because they are getting eaten too quickly, or I have bananas going bad on the counter because no one wants them. When those bananas are starting to look sad I begin trying to find ways to use them up. And as good as banana bread is, it gets boring after awhile. This is one of my over-ripe banana solutions.
These babies are super healthy and tasty. I let my son eat these for breakfast and he thinks he is getting spoiled! They taste like your favorite oatmeal in a cookie. The first day or two they are soft and delicious, they then (if you live in a dry climate) turn hard and are perfect for teething biscuits because they are dairy, egg, and wheat free (which is what I made them for in the first place). Depending on how sweet your sweet tooth is, you can also leave out the maple syrup for an even healthier option. It’s time to buy more bananas because these won’t last long!
1 c quick oats
1 c ground oats (grind oats and make a coarse oat flour)
1/4 t salt
1/4 t cinnamon and/or ginger
1/4 t nutmeg
1 t baking powder
1 c (~2) overripe bananas, mashed
1 t vanilla extract
3 T coconut oil or oil of your choice
1-2 Tbsp pure maple syrup (optional). You can also use honey here, but then they won’t be vegan.
Mix dry, mix wet, add wet to dry. Drop by the spoonful onto parchment paper or greased baking sheet and flatten into desired shape (they will not spread). Bake 12-15 min at 350º.