I personally only will eat a banana with the perfect yellow to green ratio and after that I can’t look at them with the same appeal. Don’t throw them away, use them for this delicious recipe!
This is a great snack or dessert to add to your recipes for Spring/Summer.
Banana Bread Cookies
2 large very ripe bananas
½ cup pure maple syrup
1 tablespoon coconut oil
1 tablespoon of coconut creamer
1 tablespoon pure vanilla extract
1 scoop of chocolate or vanilla whey ( I use vanilla but chocolate lovers can use the other)
1/4 cup of coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
Almond-Butter Cocoa Frosting
½ cup raw almond butter
1 tablespoon cocoa powder
1 tablespoon raw honey
Directions
Preheat the oven to 350˚ and line two large baking sheets with wax paper.
In a medium bowl, mash the bananas and combine with the maple syrup, coconut creamer, and vanilla.
In a large bowl mixing bowl, combine the protein powder, coconut flour, baking soda, cinnamon and salt.
Next add the banana mix to the flour mixture and stir until completely mixed.
Using a tablespoon, drop the batter onto baking sheets, spacing the cookies an inch apart. Bake the cookies for 10 minutes, or until they are golden brown
Remove the cookies from the oven and let cool on the baking sheets.
In a small bowl, mix the filling.
When the cookies are nearly done cooling, scoop a teaspoon of filling and spread it on the top of the cookie.
*For added deliciousness top with unsweetened coconut flakes and or pecan pieces.
Enjoy!
Fit Chic
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