2 Simple Recipes For Overripe Bananas

Two weeks ago, Dave came home from a soccer trip with a bag full of bananas. They were for his team but apparently, no one wanted them. They’ve been sitting on our kitchen counter since, and for the most part, they got overly ripe and were way too mushy to eat. I hate throwing away food, so naturally, I decided to bake with them. Here are two simple, healthy recipes for when you’re feeling a little bit lazy but want to use up your rotten bananas.

Banana Muffins

• 1/3 cup melted coconut oil
• 2 tablespoons honey
• 2 mashed bananas
• 1/4 cup of milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups flour
• 1 egg

1. Preheat the oven to 325 degrees F. Grease muffin tin with coconut oil.
2. In a large bowl, mix together the coconut oil, honey, bananas, milk, vanilla, and eggs.
3. Add in the baking soda, salt, flour and cinnamon. Mix well.
4. Pour the batter into the muffin tins filling them up about three-quarters full. Bake for 20 minutes or until golden brown and the center of the muffins is fully cooked.

Banana Almond Butter Cookies

• 2 mashed bananas
• 1/2 cup of oatmeal
• 2 tablespoons almond butter
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• Chopped up prunes (optional)

1. Preheat the oven to 350 degrees F.
2. In a bowl mash up the bananas, add in the oatmeal, almond butter, flour, cinnamon, vanilla and chopped up prunes, if desired. Mix well.
3. Using a tablespoon, scoop out spoonfuls of batter and drop them onto the cookie sheet. Press down on the cookie to create it’s shape.
4.  Cook for about 12 minutes. Enjoy.

Also, this banana almond butter cookie kind of tastes like a Clif Bar. It’s a great, healthy substitute to granola/protein bars and doesn’t include all the extra sugar.