Well, I think/hope that this will be the last banana recipe for a little while. As I said before, the banana consumption in my apartment has a direct correlation with our workout frequency and things are finally back to normal at home. We are headed to Napa later this week so the motivation of a trip filled with food and wine (plus actually wanting to fit into my summer clothes) has helped. Even Matt got motivated by vacation and is back on the Insanity track. Funny how my husband going back to the gym makes me want to workout more.
So this recipe is another win for not-so-decadent but satisfying. If you look at the ingredient list (peanut butter, oatmeal, bananas) you will probably agree that these could make for a breakfast on-the-go, afternoon snack OR dessert. They look a little bit like cookies but are a little softer and chewier, almost like a cookie/muffin top hybrid. The chocolate in the peanut butter is enough to satisfy my cravings and the sweetness in the bananas means that you don’t need to add any sugar. I may or may not have snuck a few of these right out of the freezer for a treat.
- 2 cups old-fashioned oatmeal (make sure to use a gluten-free brand if avoiding gluten)
- 1 cup Dark Chocolate Dreams peanut butter
- 1 cup mashed ripe banana (~2 medium bananas)
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt
- Pre-heat oven to 350 degrees; line two baking sheets with parchment paper and set aside
- In a medium bowl, stir together all ingredients until well combined
- Use a mini cookie dough scoop or tablespoon to scoop batter onto prepared sheets about 1 inch apart
- Bake 7-10 minutes or until they are firm
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