We had some bananas hanging around in our fridge from 2012 so I thought it best to use them up; tie up those loose ends.
And to explain the flowery, pink background....I've been feeling inexplicably springy lately, as in I feel like spring is just around the corner...it's strange but nice :)
adapted from Minimalist Baker
- 2 very ripe medium bananas
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch sea salt
- 2 Tbsp flax seed
- 1 tsp vanilla extract
- 2 Tbsp almond butter
- 2 Tbsp agave nectar or maple syrup (used hazelnut flavoured agave)
- 2 Tbsp extra virgin olive oil (we used canola)
- 1 cup whole wheat pastry flour
- 3/4 cup rolled oats
- 1/2 cup semisweet dairy-free chocolate chips or chopped dark chocolate
- optional: turbinado sugar for topping (used brown sugar)
1. In a large bowl, mash the banana then add baking soda, baking powder, salt, flax seed, vanilla extract, almond butter, agave nectar, olive oil and stir with a wooden spoon until well combined.
2. Add in the whole wheat pastry flour using the spoon and level method (as opposed to using the measuring cup as a scoop and then leveling), and rolled oats and stir. It should be wet and sticky, but if it appears runny, add another 1/4 cup or more of oats.
3. Add most of the semisweet chocolate chips and stir until just combined. Cover and refrigerate for 20 minutes while preheating oven to 375 degrees.
4. Scoop slightly rounded 1 Tbsp measurements of the batter and drop onto a baking sheet lined with parchment paper or a non-stick silicon baking mat. Space about 1 inch apart, then slightly press down with back of spoon and sprinkle with brown sugar.
5. Bake for 10-11 minutes or until they appear set. You aren’t going for brown edges – you want them moist and just cooked. Let cool slightly on cooling rack. Enjoy!