Something you should know about my cooking skills: When I first started making meals for my family, I had NO IDEA what I was doing. I followed every recipe to a T because I knew NOTHING. I’m not kidding. Before we had our eldest daughter, it was just me and my husband in a tiny 500 sq ft rental house. I had to call my mom to ask how to boil water.
(I’m mentally pausing for you to have time to laugh at my ignorance. It’s okay, I’m laughing too – don’t feel bad.)
Now that we’ve all had a good laugh, I can tell you that with practice, I was able to take certain factors into account in order to change recipes to my family’s liking. These are:
1. Budget – like most families, we don’t have unlimited money pouring out of our closet or randomly falling off our tree in the front yard. I plan our meals before I strategically plan my weekly shopping list, which is most times based in part off of the grocery ad / what’s on sale.
2. Pantry/Fridge/on-hand ingredients (I think from here on out I’m going to just abbreviate and say, OHI. Because I can foresee myself blogging about this a lot from here on out!) – I keep a pretty good mental inventory of what we have at home and what possible ingredients are substitutable (is that a word?!? …it is now!) for ones I find in a new recipe. So, I will define OHI as fulfilling these things: 1. you already have it in your kitchen; 2. something that is expiring soon that you don’t want to waste by throwing away; 3. a similar ingredient to what’s in a recipe but that you know you or your family would prefer.
3. My family’s taste – I learned quickly that my husband Alex is a pretty simple guy. I’m talking frozen pizza – hot dog – salami/bologna sandwich kinda guy. And if I tried to do something fancy he wasn’t having it. I’m pretty sure he’s actually said to me before, “Why are you trying to make it all fancy? Stop trying to complicate things.” I was probably adding shredded cheddar to leftover mac n cheese, since that’s one of the few things I understood how to make at that point. And everyone knows reheated mac n cheese is not the greatest. I was so proud of myself for figuring out a way to freshen it up the next day (a splash of milk and a little shredded cheese actually DOES do wonders.) Once we had kids I had to learn how to adjust meals to be kid-friendly. I’m going to have to work in a post about what constitutes ‘kid-friendly’ in my house.
READ THIS NEXT: I do NOT feed my kids different dinners than what I make for Alex and I. And I do NOT make different meals for each child. I am blessed enough not to have to worry about allergies or special diets, so I take full advantage of that!
4. My cooking style – this includes anything from my time constraints, equipment limitations, availability of ingredients, and my own personal preferences.
So why am I talking about this??? To tell you this: I am about to share with you what might possibly be THE best recipe I have ever come across (and I made a small substitution that would have prevented me from making it at all when I first started cooking). Here’s why:
– It can be eaten in place of any meal: breakfast, snack, with lunch, dessert… ok maybe not fulfilling enough for dinner, so ALMOST any meal.
– The recipe includes 3 ingredients. YES I said 3. And they’re probably things you already have at your house!!! (remember OHI?!?! This is a slam DUNK in the OHI department)
– It is indulgent. It is sweet. It has chocolate. It has texture. It is served best warm. It pairs well with a hot cup of tea or coffee. It checks all my boxes in terms of a good dessert.
– My kids love them. They can help make them. Heck, Aubrey can practically make them on her own (as long as an adult does the oven part of course)
– The clean-up is super fast and easy. No worrying about cross contamination from raw eggs or having to soak really messy mixing bowls.
– IT IS HEALTHY! (And the crowd goes wild!!!!)
Here’s what you’ll need:
The first time I made these, my bananas were not that large, so if you only have what can be categorized as medium or small, you’ll probably be fine. Just use a little less oats. HERE COMES THE SUBSTITUTION: The recipe called for “quick oats”. In my OHI all I had was “Old fashioned Oats”. I have no idea what the difference is. But I figured I’d try it and see how it came out. (If you’re wondering, they were amazing) And as for the baking chips, I’ve seen versions where people use white chocolate or peanut butter chips. In my house we use straight up semi-sweet chips for most things. (I’m kind of a former chocoholic.)
All you do is mash up the bananas and oats together:
The first time I did these we mashed the bananas and then added the oats. This time I just put both ingredients in at once and mashed the bananas together. I found this way, the oats are incorporated with much less effort. Next add the chips:
Lastly put them on a greased cookie sheet to bake for 15-18 minutes at 350º.
DON’T SKIP THE GREASING PART! I’m not saying load your sheet up with butter, but use some non-stick spray or maybe a parchment sheet. I don’t have a sil-pat, but I’m sure that would work too. There is so much moisture in the bananas that they will surely stick otherwise.
The ‘cookies’ don’t look much different after 15 minutes. Just test them to be sure they’re springy and not mushy. After picture:
Enjoy! They are most definitely best warm. Eat quickly (I’m telling you, that won’t be a problem).
I’m thinking the peanut butter chips will be worth a try, but I’d have to need them for another recipe to justify buying a bag. And I’m also debating if they’d be good with some chopped nuts, or maybe some dried pineapple?! I bet if you used the pineapple, then the white chocolate would be good. Otherwise the sweetness of banana + white chocolate = too sweet for me (I found this out when making banana muffins and tried white chocolate chunks). Yes, I can see many variations in my future 😉