If you’re anything like me, you may have a bad habit of letting your bananas go brown…
What can I say, I either buy too many, or that particular week I’m more keen on other fruits. Regardless, bananas are always on my grocery list because luckily they are just as versatile when they’re brown and spotted.
I often freeze bananas in small chunks so that I can throw them into smoothies, but sometimes baking with them is more fun. The very first recipe I posted on this little blog of mine was for banana bread, and I often fallback on that recipe, but sometimes when I’m feeling adventurous, I like to try out new things.
This lead to the birth of my “breakfast cookie”. Inspired by the lovely Fitnessista, I decided to try my hand at creating something quick and easy for my way-too-early mornings.
Banana Breakfast Cookies
3 cups old-fashioned oats
3 scoops vanilla protein powder (~1 cup)
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
2 packets stevia powder
- Combine all ingredients in a large bowl
- Plop 1/4-1/3 cup of the batter onto two cookie sheets. These will look huge and yes they should be, which is why you’re using two cookie sheets (don’t forget to spray with cooking spray)
- You should come up with 10 cookies. That’s 5 per cookie sheet. I told you, they’re big!
- Bake at 350* for 10-15 minutes or until tops are just beginning to brown
- Store in airtight container in the fridge for best quality
- Best when smeared with peanut butter and enjoyed with a cup of jo
Per cookie: 130 kcal, 1.5 g fat, 4 g protein, 3.5 g fiber
What’s your favorite way to use up mushy bananas?