It's been eons since I made Frozen Banana Bites or whipped up Peanut Butter + Banana Ice Cream. Still, those are two of the most popular recipes on this entire blog -- so, a couple weeks ago I figured I'd get back to basics.
I broke apart some bananas and placed them in a freezer bag to chill.
Somewhere along the way, I forgot about them. Of course I did! I ate lots of other desserts, too. But it didn't click until I made Ada a batch of our Half Dozen Gluten-Free Chocolate Chippers.
As they cooled on the countertop, I got this crazy-good idea about the bananas. And I wanted to share it with you immediately. Too bad I can't find my big camera charger.
iPhone photos for the win!
OATMEAL COOKIES
Two ways -- using the same ingredients. Vegan, gluten-free, and no refined sugar!
Chocolate Chip Cookies
1-1/4 cups rolled oats (processed into flour)
2 tablespoons coconut flour
1 tablespoon flaxmeal
1/4 cup Earth Balance
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Handful or two chocolate chips
Double Chocolate Cookies
1-1/4 cups rolled oats (processed into flour)
1 tablespoon coconut flour
1 tablespoon cocoa powder
1 tablespoon flaxmeal
1/4 cup Earth Balance
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Handful or two chocolate chips
Method . . .
Preheat your oven to 350 degrees F.
In the bowl of an electric mixer, combine the Earth Balance, maple syrup, and vanilla extract until well incorporated together.
Then pour the other ingredients into the bowl and mix well. Fold in the chocolate chips.
Using a tablespoon measure, scoop out 8 (heaping) to 12 (flat) spoonfuls and then flatten with your palm onto a cookie sheet. You don't need to grease the sheet either.
Bake for 10-12 minutes, until golden brown. Let cool completely. Set aside.
VEGAN BANANA "ICE CREAM"
Feel free to sub in any nut butter you like best!
Chocolate Peanut Butter
1 cup frozen banana coins/slices
1 tablespoon natural peanut butter
2 tablespoons cocoa powder
couple tablespoons water, for consistency
Peanut Butter
1 cup frozen banana coins/slices
1 tablespoon natural peanut butter
couple tablespoons water, for consistency
Method . . .
Pour frozen bananas into food processor and then pulse/blend with other ingredients.
Add water a tablespoon at a time until you reach your desired consistency. You don't need much to do the trick.
Then scoop in heaping tablespoonfuls onto your cookies and top with another to make a sandwich.
You'll want to either eat or freeze immediately.
If you decide to freeze, just store in an air-tight container and let sit out for a few minutes before eating to allow "ice cream" to soften.
Whatever combination you choose, you'll get a great small batch (4 to 6 sandwiches total) of this delicious summer treat. And it's relatively healthy, too! No refined sugar. Vegan. Gluten-Free (if you use GF oats). I have already made a couple batches that are in our big freezer . . . right now.
We'll see how long they last!
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