RunEatBeHappy

Banana Chews

I had been wanting to try this Banana Chews recipe for awhile.  The recipe is from my favorite book, Run Fast. Eat Slow., by Shalane Flanagan & Elyse Kopecky.  I kept putting it off thinking I did not have the time to make this snack.  Two hours?  Who has two hours to be in the kitchen?  Not this momma!  Once I finally committed to make these the first time, there was no going back!  Now, these banana chews are one of my favorite snacks to grab as we all are walking out the door (aka, as I am herding sheep).  Yes, they take two hours to bake.  However, it is really only about 10 minutes of prep work with a quick flip half way through.  Super easy!  I put them in the oven and then go play with my kiddos or get some housework done.  Hint: set a timer for the hour flip mark and then again to pull them out after two hours in case you get really distracted with a hardcore game of Go Fish.

My favorite time to enjoy these snacks are:

• first thing in the morning when I do not want to really eat breakfast before a lighter run, but still want to have a little something to eat
• like I already mentioned, as we are zooming out the door
• as a quick afternoon snack to tie me over until dinner
• for my evening snack once the boys are in bed
• post run, but before my rep work

Ingredients:

• three ripe bananas
• 2 tablespoons coconut oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon

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Instructions:

1.Preheat oven to 250 degrees.

2. Melt coconut oil (I do so in the microwave).

3. Line a cookie sheet with parchment paper.

4. Coat the parchment paper with 1 tablespoon of the melted coconut oil.

5.  In a bowl, mix together the remaining 1 tablespoon of melted coconut oil, lemon juice, and cinnamon.

6.  Peel and slice bananas into quarter inch pieces.

7.  Place banana slices on the cookie sheet where they are not touching.

8. Brush the banana pieces with the liquid mixture.

9. Bake in the oven for one hour.

10. After an hour, pull the cookie sheet out and flip over each banana piece. (I found that they are a little sticky so I used a paper towel to wipe off my tongs every couple rows).

11.  Bake in the oven for another hour.

12.  After a total of two hours, take the banana chews out of the oven and let completely cool on the stove top.

13.  Store the banana chews in an air-tight container for up to one month.

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I have no idea how you would keep these for an entire month.  I usually have my batch finished off within a few days.  Last time I made the Banana Chews, I doubled the recipe to make them last longer.  If you have a double oven, this is a big time saver!

These Banana Chews would be tasty in overnight oats, on top of pancakes, or even on a piece of peanut butter toast.  Do not let the two hours scare you.  These are worth it!  Give them a try!

Another recipe that I absolutely love from this book are the Salmon Sweet Potato Cakes.

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