Using mashed, ripe bananas in recipes is a really simple, nutritious way to replace sugar. I've used it before in my sugar-free, grain-free Carob Banana Bars and in these lovely Teff Pancakes. My four year old twins keep asking to cook in the kitchen, and if I don't step in right away, they take over and begin cooking on their own. Hmm, I wouldn't have any idea why that would be! Lately cookies have been on their minds.
Yesterday one of them asked if we could make cookies "with that cookie flour" and bananas. The following recipe is what transpired. "That cookie flour" is blanched almond flour. We just ordered a 25-box of it and split it with a friend. This is a good way to save some money.....buy in bulk and split orders between two or more families.