By Trish Coffman
These flourless, sugarless morsels are a cross between banana bread and chocolate chip cookies — all the flavor, but without any ingredients that will hold you back on the trail. They make great training snacks, and even stow well in a jersey pocket (inside a plastic bag, of course).
You will need:
- 2 ripe bananas, peeled and smashed
- 1 C oats (not the quick-cooking kind)
- 8 oz dark chocolate chips
- ½ C chopped nuts, such as walnuts, pecans or peanuts (optional)
Heat the oven to 350 degrees. In a large bowl, use an electric mixer to combine the bananas and oats. The mixture will resemble a wet batter. Fold in the chocolate chips and nuts. Drop dough by tablespoons onto a baking sheet covered with parchment paper, and bake for 12–15 minutes, until set.
These keep best when stored in the refrigerator.