i make these low sugar oatmeal choc chip cookies - substitute the dates below for chocolate chips

NGREDIENTS:
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.

We love fried bananas in our house. They go fast that way. That and banana daiquiris. (Only half kidding on the drinks. If I were having people over, I'd make them, but 6 is a bit much. FWIW, you do need overripe bananas.)

Anonymous wrote:Only one banana in my house and it doesn't work half of the time.

Your banana is broken?

Anonymous wrote:I always use one banana per batch of pancake batter. So if I use one egg, I use one banana.

THIS

I made this one, it's two smallish loaves and needs 6 bananas:
http://www.epicurious.com/recipes/food/views/Banana-Bread-108415

And it was good.

Anonymous wrote:Slice them and then freeze them. If you freeze them as whole bananas, you won't be able to use them in smoothies. You could also do a marathon baking session - banana bread, cake, muffins, pancakes and waffles, etc. and freeze them.

I use frozen whole bananas for smoothies all the time. Just pop it in the microwave for a minute, then squeeze it out.