Let’s cut straight to the chase.
Banana. Peanut butter. Chocolate.
That is all my friends, and it sure is a good’un
I don’t know about you, when I come to baking a so called ‘healthier’ snack or treat it gives me serious anxiety and stress before I’ve even made anything. Then don’t get me started on whether it’s cooked when pulled out the oven or if it will taste any good or just end up in the bin. A tight chest, knot in my stomach and usually tears ensues, makes me wonder why I bother in the first place.
Well that’s my issues laid out on a plate. Back to the recipe at hand.
It is known by most that baking is a cheap hobby. White flour, butter, caster sugar and eggs are typically the main ingredients to feature in a homemade bake. All friendly on the purse, leave your tastebuds happy however there’s not much going on the nutritional side of things. So when it comes to everyday snacking I want to find something wholesome, full of fibre, healthy fats, a littlleeee bit of sweet (NOT TOO MUCH) and just tastes real good. I love hummus and crudités, some full fat yogurt or banana/apple drizzled with nut butter they’re all great. But sometimes you just need that satisfaction that comes in the form of a baked good.
And chocolate, always chocolate.
Finding a recipe for something along ^^those^^ lines seems pretty easy to begin with- a quick google – factor in that you want it free from refined sugar and LOADS of things pop up. Look more closely and the recipes tend to just replace normal sugar with equal measures of expensive ‘healthier’ sugars like maple syrup and coconut sugar. I will keep this short – and will do a post on where I stand in the big bad world of sugar soon – however we need to keep the amount of added sugar in our daily diets down to a minimum. I’m looking at you honey, agave and dates too!!
If you do find a recipe that has reduced sugar and isn’t drenched in syrups, from my experience they’re always dry, unpalatable and claim to be ‘better than the real thing’. Course they ain’t. There’s no butter for starters. Bird food comes to mind, basically loads of nuts and seeds, and millet that’s what birds like isn’t it?
I’ve had a bit of an obsession with the blog Oh Lady Cakes recently, when I stumbled across these cookies, let’s say trail bar. As rightly pointed out by my mum they’re yummy but if you’re expecting a cookie you would be severely disappointed. FAIR ENOUGH. So trail bars it is! I altered the original recipe slightly to omit the maple syrup, the added banana chips sound divine, but sourcing some which aren’t deep fried or coated in sugar is like finding the holy grail, so instead I used coconut flakes and cacao nibs instead of the peanuts. Walnuts chopped up would add nicely to the ‘Chunky Monkey’ vibe going on.
So a base of mashed bananas, peanut butter, oat flour and rolled oats leaves these trail mix bars moist with that chewy claggyness you expect from a peanut butter cookie (I’m selling these really well aren’t I). To sweeten slightly I used some medjool dates (they’re a great source of fibre however still very high in sugar so don’t go overboard) and whizzed them up with the nut milk to form a date paste. They’re subtlety sweet but not teeth achingly so, AND only sweetened by fruits which makes me even happier. You don’t want to over bake these otherwise they will be like sawdust.
We want some goo. Goo is good.
All in all, the stress came – they smelt good, and looked good but the idea of them not tasting good always kills me as I hate to throw expensive ingredients away – but alas it swiftly left, as on the first mouthful I knew I was onto a winner.
So by all means bake these *ahem* cookies, they’ll last on the counter or in the fridge for a good week. If you’re like me and they live up to your cookie cravings and you’re not expecting it to be a proper COOKIE COOKIE (ya know what I mean), then by all means here’s a recipe for banana, peanut butter and chocolate cookies.
However if you want a wholesome snack that doesn’t lure you into a false pretence of being a cookie, only to be severely disappointed afterwards as it contained oats not butter and sugar, then here is a recipe for a banana, peanut butter and chocolate trail bar. Most definitely NOT a cookie.
Same same, But different.
Banana, peanut butter and chocolate trail bars/cookies (it’s your call)
- 1 large very ripe banana
- 140g peanut butter
- 2 tbsp butter, melted
- 80g medjool dates
- 55ml milk (I used oat milk)
- 120g oat flour (weigh out the oats and whizz to a flour, I did this in my Nutribullet with the milling blade on)
- big pinch sea salt
- 1/4 tsp bicarbonate of soda
- 100g rolled oats
- handful of coconut flakes/desiccated coconut
- two handfuls of chopped dark chocolate (at least 70%)
- a handful of cacao nibs (can omit if you like, I like them for crunch and a deep bitter cacao flavour)
- Mash the banana in a large bowl and whisk together with the peanut butter and melted butter.
- In a blender whizz up the dates with the milk to form a paste and mix this in with the banana mixture.
- Add in the oat flour, bicarb and salt and mix with a spoon to make a sticky batter.
- Fold through all the other ingredients until distributed evenly, then cover and pop in the fridge for around 1 hour.
- Preheat the oven to 160C, line two baking sheets with baking paper.
- Using an ice cream scoop, scoop out the mixture, roll into a ball and flatten into a thick cookie shape. Repeat until all the mixture has been used up. (You can of course lick the spoon but don’t eat it all!!)
- Bake in the oven for around 12 minutes until lightly browned around the edges but still underdone in the middle, this is what makes them stay gooey.
- Leave to cool on wire racks then store in Tupperware either on the side or in the fridge. Or pop in the freezer wrapped well where they will keep for a few months, just leave to defrost before eating, or put back in the oven for a few minutes to crispen up the edges and leave the chocolate nice and melty.
I like these obviously with a cup of tea (I’m Brtish), sometimes a rooibos, a chai rooibos or even a green tea (JUST DON’T DUNK!!). Sometimes only milk and cookies will suffice, so those days I pour myself a small glass of chilled milk, usually plant based or raw cows milk if we have some, with one of these.
Much love and *hopefully* less stress in your baking ploys