Banana “Ice Cream” and Crispy Chocolate Chip Flax-Oatmeal Cookies
Posted Aug 25 2012 7:11pm
If you live in New York, two things probably hold true:
Your kitchen is the size of a jewelry box so the gifts from your wedding shower are in your grandma’s basement.
You don’t have central A/C so, in the dead of summer, you wake up to overripe bananas on an almost daily basis.
What this means for me is that my ice cream maker is keeping my fine china company somewhere in New Jersey and I have a whole lot of bananas sitting in my freezer.
Luckily, the universe bestowed upon the mighty banana the unique ability to transform itself into ice cream when frozen and blended in a food processor…one of the few appliances gifted to me that made the cut.
Banana “Ice Cream”
Bananas are an excellent source of potassium, which according to the Academy of Nutrition and Dietetics helps to normalize blood pressure making them a heart-healthy food. Bananas are also an easily digestible source of fiber with one medium banana containing three grams. Some advise that bananas should be avoided due to their high sugar content, but my personal opinion is that the health benefits of bananas outweigh this concern, but I won’t eat more than one banana per day.
1 frozen banana
1 tablespoon real maple syrup
1/4 teaspoon vanilla extract
2 teaspoons cold water
Combine all ingredients in a food processor with the “S” blade attachment and blend until smooth. Top with whipped cream, crystallized ginger, or your favorite seasonal fruit. I used berries and my father-in-law’s delicious homemade honey sesame pecans. I served the “ice cream” along with a crispy chocolate chip flax-oatmeal cookie – recipe below!
3/4 cup old fashioned oats
1/4 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup sugar
1/4 cup packed dark brown sugar
1/8 teaspoon vanilla extract
1½ teaspoon golden flaxmeal
1½ teaspoon water
2 tablespoons semi-sweet chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and lightly grease with butter.
Combine all of the dry ingredients in a bowl and mix well, breaking up any lumps of brown sugar. Add the vanilla extract, egg, flaxmeal, and water. Mix with a spatula to combine.
Using a 2-inch ice cream scooper, scoop the dough onto the baking sheet leaving a good amount of space between cookies as they will spread out a lot.