Chocolate Chip Banana Cookies

A recipe?

What?

Yes. A recipe. It’s been awhile, I know. But finally, I had time to get some baking done. 

We’ve been on a serious chocolate and banana kick lately. It all started with chocolate covered banana pops. And then some more. And then some more. We literally haven’t gone more than a few days without some in the freezer the past few months.  I’m not complaining. (Unless Erik eats the last one. Then I might complain).

Sometimes there’s just nothing better than the wonderful combination of chocolate and bananas. Add some flour, sugar, and a mixer and you’ve got some delicious cookies! So here we go.

Chocolate Chip Banana Cookies

* Makes about a dozen medium-sized cookies 
Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup butter (To make them vegan, I used Earth Balance organic soy free coconut spread)
• 1 cup organic cane sugar
• 1 large ripe banana
• 1 teaspoon pure vanilla extract
• 2 tablespoons almond milk (or any other milk)
• 3/4 cup chocolate chips

Instructions:

• Preheat oven at 350 degrees.
• Combine flour, baking soda and salt in a medium bowl.
• In a mixer (or using hand mixer) cream together the butter and sugar. Then add your ripe banana, vanilla, milk, and beat.
• Slowly add the dry ingredients into the wet, continuing to beat until just mixed.
• Fold in chocolate chips.
• Place on a cookie sheet (I cover my cookie sheet with parchment paper to make for easier clean-up), press down, and bake for about 10 minutes or until golden.

Raw Coconut Banana Pie

If you “like” The Purple Carrot on Facebook … you probably saw the picture of bananas I posted earlier and are already in the know. If not, I had these babies lying around and decided to put them to good use.

This recipe is a take of a tried and true favorite raw pie recipe. Let’s get down to business, shall we?

Before:

And after:

Raw Coconut Banana Pie

Ingredients

Crust:

• 1 cup almonds
• 1 cup finely shredded coconut
• 1 cup dates, pitted
• 2 tablespoons coconut oil (can add more if you want your crust to be a little less crumbly)
• Pinch of sea salt

Filling:

• 2 cups finely shredded coconut
• 2 cups banana (about three bananas)
• 1/2 cup agave nectar
• 2 tablespoons coconut oil
• Pinch of sea salt

Instructions:

• Blend crust ingredients one by one using a food processor or a high powered blender
• Mix and then flatten the blended crust ingredients into pie pan until a crust is formed.
• Blend together all filling ingredients using a food processor or high powered blender, pour over top the crust and spread out evenly. Spread coconut shavings on top if desired.
• Place in the freezer for about an hour, and enjoy!

Note: This would probably be best stored in freezer, just be sure to take it out about 15 minutes before you plan on eating it so it can soften enough to cut.

We used overripe bananas, but after trying it, I think this pie would be optimal using ready-to-eat bananas instead. Either way, another great take of this raw pie recipe.

It’s extremely versatile, feel free to use just about any fruit. Or perhaps some type of pumpkin version would be good this time of year? Hmm …

Hope everyone’s having a great week! See you again soon