Banana bread bites.
Somewhere between a cookie, banana bread, and… a scone? Muffin? A skookie? Or a brone? Or a mookie?
Clearly my brain has gone on holiday, can you tell?
Either way, these are delicious! Vegan, refined sugar free (and low sugar), whole grain, high in fiber, and full of potassium and antioxidants. I can’t even really call it a cookie because it’s so healthy… but then you can have a cookie for a snack and feel good about it, so errrybody wins. And I win, because I’ve been buying an excess of bananas so that I can let some go all mushy and disgusting. This is all on account of Vacuum Vati, you see. I thought I ate a lot of bananas?! Apparently it’s genetic. Sheeeesh. If I didn’t buy extras and explicitly forbid him from eating them, there would never be any banana bread/bites/cake/cookies around here. And that would just be sad. So obviously I just circumvent this by buying an extra bunch and doodling on their skins to designate them off limits. MY DEAD BANANAS! MINE!
I am, of course, very nice. How, you say? Welll… I share the PRODUCT of the hoarded bananas! I may be territorial regarding my dead bananas, but there are always several lucky recipients of the buuhhnahhhnuhhh creation. I think these went over well…. there are currently two left. *Pause for effect*… I made them yesterday. Obviously time to make something else, wouldn’t you think?
Except now I have one awkwardly dead banana and I’m not sure what to do with it. It needs friends. Does anyone care to donate their dead bananas? Anyone? Anyone? …Bueller?
Vegan Banana Bread Cookie Pucks
Recipe adapted ever so slightly from Minimalist Baker (fabby blog!), here! The recipe makes about 18 little puck thingies… about 2-3″ across. Freaking delicious. Good for you. There is absolutely nooo reason why you shouldn’t trot off to your kitchen and make these… (unless, that is, you haven’t properly hoarded and defended your dead bananas).
- 2 ripe (read: dead) bananas
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1/4 tsp pure almond extract
- 2 tbsp smooth almond butter (I used Maranatha unsalted)
- 1.5 tbsp grade B organic maple syrup
- 1.5 tbsp olive oil
- 1 c whole wheat pastry flour
- 3/4 c rolled oats
- 1/4 c dark chocolate chips
In a bowl, mash the two dead bananas so they can become delicious. Toss in baking powder, soda, salt, flaxseed, extracts, almond butter, maple, and olive oil, and stir to combine. Add in flour, oats, and chocolate chips, and once more stir to combine everything. The dough should be thick and a bit sticky. Cover the bowl with whatever’s handy, and refrigerate while the oven is preheating.
Preheat the oven to 375, and line a baking sheet with parchment paper. Once the oven is done, grab your chilling dough, and drop heaping tablespoons onto the sheet, with a bit of room between (though I was able to get all 18 on one sheet). Slightly flatten the tops. Bake for 9-10 minutes, until the tops are set. Don’t let them brown, as you want them hydrated and soft! Let cool on a rack for a bit, then store in a tupperware for about five seconds before they all get eaten.