I don’t always have time to bake, but when I do I usually f*** the recipe up. Something about using exact ingredients and precision of measurement? Just doesn’t happen for me. I’m very haphazzard in the kitchen so I need to stick to basics, and the fewer the ingredients the better. I LOVE these sweet clean banana cookies which make for a great snack or dessert and take about 5 seconds to make.
I don’t know if you’ve noticed this, but bananas are a really fickle fruit. They’re bright green and inedible for about four days. Then they are ripe and perfectly edible for about one hour, and then directly after that they turn brown, shrivled, and cringe-worthy (sick). I usually buy bananas in bulk, two or three bunches at a time for smoothies and shakes or post workout fuel, but there always seems to be one or two left over that I never know what to do with before they go bad and need to be tossed. Sidenote – wasting food is my BIGGEST pet peeve. I seriously hate it and will avoid it at all costs. Know what I mean? Just don’t do it.
3 ripe bananas
1 scoop of flaxseed
1 scoop of chocolate protein powder
2 cups of old fashioned oats
¼ cup skim/almond/soy milk
1 tsp of vanilla
1 tsp cinnamon
Mix all ingredients together. Bake for 15-20 minutes at 350 degrees. I mean, it doesn’t get easier than that. Snack on.