My oldest daughter Sage makes lots of fruit smoothies, she has one almost everyday for breakfast, so I buy lots of bananas for our household. This week I bought wayyyyyy too many and they were getting pretty darn ripe. I froze some of them but then I ran across this 2 ingredient recipe on Facebook that uses ripe bananas and took only a few minutes, so I thought why not give it a try. Honestly, I thought how could these be any good, but that are pretty darn good. If you have young kids this is a wonderful recipe to teach them to cook because of its simplicity and are also really healthy: a win, win on the mommy front.
The original 2-ingredient recipe is just bananas and oatmeal but I added two more ingredients to give it even more flavor boost and added protein. If you want to just use the two ingredients follow the recipe and don’t add the other two ingredients.
Ingredients: 2-4 ripe bananas (1 cup mashed), 1 cup rolled oats (I used Trader Joe’s Gluten Free Rolled Oats), 2 tbsp. peanut butter (or almond butter), and 2 tbsp. mini chocolate chips. Again, you can leave out the peanut butter and mini chocolate chips to keep this really simple but they are so good with them.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper and lightly spray with cooking spray.
Place the bananas in a bowl and mash with a spoon to measure 1 cup worth.
Add 1 cup of rolled oats and stir to combine.
Add 2 tbsp. peanut butter and 2 tbsp. mini chocolate chips and combine.
Drop heaping spoonfuls onto the baking sheet, this recipe should yield 12 cookies.
Bake for 12-15 minutes, until the tops are lightly browned and crisp. Let them cool for a few minutes and enjoy.
I made these first thing in the morning so we had them for breakfast, they’d also make a great snack.
Here’s the video I saw on Facebook.
2-Ingredient Banana Bread Cookies
- 2- 4 ripe bananas (mashed 1 cup)
- 1 cup regular or gluten free rolled oats
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Lightly spray with cooking spray. Mash bananas in a bowl to measure 1 cup. Add 1 cup rolled oats and combine. Add mix-ins* if using and combine. Drop heaping spoonfuls of the batter onto the baking sheet. This recipe should yield 12 cookies. Bake 12-15 minutes until lightly browned and crisp. Let cool a few minutes and enjoy.
Peanut or Almond Butter and Mini Chocolate Chip Cookies: add 2 tbsp. peanut or almond butter and 2 tbsp. mini chocolate chips to the batter.
Brown Sugar-Cinnamon Raisin Cookies: add 2 tbsp. raisins, 1/2 tsp. cinnamon and 1 tsp. brown sugar to the batter.
Hope you enjoy this fun and easy snack.