2 cups rolled oats
3 ripe bananas
1/3 cup vegetable oil
teaspoon of vanilla extract
very small pinch of salt (like 1/8 tsp)
pinch of sugar
mash bananas
add oats, vegetable oil and vanilla
*add dates/dried fruit*
bake for 15 minutes @350 or until a little brown
It is cold and snowy on January 19, 2012 and I finally made a batch of these banana oat cookies in the LSHT test kitchen. I amended the original recipe after I tasted the batter, I felt it needed just the tiniest pinch of salt, and for good measure I added a teaspoon of sugar. I also thought adding some dried fruit was a good idea after I tasted the batter, so I added a nice amount of raisins. I let the batter sit for 5 or 10 minutes, and the first batch I baked at 375 for 15 minutes, and the bottoms were a bit brown (but still tasty), so the next batch I lowered the temp to 350 and lined the pan with parchment paper and they turned out perfectly. My 7 year old took and bite and said, "Mommy these are so yummy!"
eh-hem.
ReplyDeleteI have a freezer full of bananas and cans & cans of oats in the cupboard. At what temperature does one bake these simple morsels of not-too-many-ingredients-needed delight?
Hmmm. good question. I'd try 350! Our test kitchen will report back in a few days
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