If you have bananas that are getting mushy and showing signs of brown spotting, don't let them go to waste! There are many uses for them; even if you just peel, smush, and freeze the bananas, you can use them at a later date in baking.
Bananas are a great vegan substitute for eggs in many recipes and I use them often, so having a few tucked away in your freezer is a smart idea.
If you see your bananas closing in on their last day, one fun usage for them is this cookie recipe. I call them Banana Chocolate Chip Oatmeal Soiree Cookies because they are like a little party of ingredients that collide and delight!
They are really easy to make, so let's get started.
Banana Chocolate Chip Oatmeal Soiree Cookies
- 2-3 very ripe bananas (depends on the size of the bananas as to whether you use two or three)
- 2/3 cup canola oil
- 1 1/3 cups sugar
- 3 teaspoons vanilla
- 1 1/2 cups flour (add extra tablespoons if necessary to get it to good creamy consistency, when blending the flour mixture - see below)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 cups quick-cooking (not instant) oatmeal
- 1/2 cup of raw, unsalted sunflower seeds (can use a different kind of nut if you prefer)
- 1 cup vegan chocolate chips (I use Ghiradelli's semi-sweet)
1) Preheat oven to 350 degrees and lightly spray baking sheets with oil (or use parchment paper, which is what I prefer).
2) In a mixing bowl, mash the bananas well.
3) Add oil, sugar, and vanilla; then mix with bananas.
4) Add in the flour, baking soda, salt, and cinnamon. Mix until just moistened.
5) Add oatmeal, sunflower seeds, and chocolate chips.
6) Make sure that oats are well moistened (if dough is too slippery, add a few tablespoons of flour until the consistency is nice and creamy).
7) Use a cookie dough scoop or spoon to add little round dough balls onto cookie sheet.
8) Bake 10-13 minutes depending on oven - watch them carefully after about 10 minutes.
9) Remove from pan and let cool. Store in an airtight container.
*Makes about 4 dozen