My bananas would turn ripe incredibly fast, so I started “hiding” them in the freezer. I had no idea how perfect that plan was!
They’d turn spotty, black, shrivel up, and look like garbage. Contrary to their outer appearance, they were perfectly protected on the inside. The bananas quickly defrost in a sink of warm water. I snip the bottoms off and squeeze out perfect tubes of fresh, sweet, ivory colored banana.
Blend the banana (4 med size produce about 2 c.) in a Mixer
1 large egg
1 tsp. of vanilla extract
1 c. crunchy peanut butter
1 c. coconut flour
1 tsp. baking powder
1 c. rolled oats
1 c. mini semi-sweet chocolate chips.
pour onto parchment paper lined 13 x 9″ pan.
Bake at 350 for 15 minutes,
Cool, cut into squares, enjoy!