Banana Bread seems to be kind of an “uh-oh” dessert, at least in my kitchen. I don’t usually buy bananas with the intention of making banana bread. I want to eat them for breakfast, but they tend to ripen faster than I expect. The chain of events leading up to me making banana bread usually starts that morning. I fix my coffee, then reach for a banana and realize — uh-oh — they are too ripe to really eat by themselves. Time to make bread. Today’s recipe is even more of an “uh-oh” recipe. In addition to not wanting to waste the bananas, I wanted to make healthy bread — no white flour, no white sugar. Unfortunately, when I got the wheat flour out of the freezer, I realized that it had freezer burn. Wheat flour, no go. The only other flour-type options left in the pantry were buckwheat pancake mix and cooking oats.
So, I used the Whole Wheat Oatmeal Cookie Recipe that I found online, but with a few alterations:
1/2 cup Crisco
1 cup mashed very ripe bananas
1/4 cup honey
— Mix these together, then stir in —
1 1/4 cup oats
1 cup buckwheat pancake mix
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
(Note: you can adjust the amount of flour until you get the desired consistency).
Place by heaping spoonfuls on a cookie sheet.
Bake at 350 F for about 10 minutes (or until the cookies are no longer shiny on top). Let them cool a bit and then serve warm. Makes about 14 cookies.