When I saw Angela make Banana Bread Larabars I knew I had to try them. Go check out her blog! She is fantastic.
I changed the recipe a little – I used prunes instead of dates, and peanuts instead of almonds. And my peanuts were roasted. I also changed the shape just a little, as you can probably tell from my title I gave them a new name…
Banana Cookie Lara Balls
- 1/2 cup dried banana (2 bananas worth)
- 1/2 cup prunes
- 2/3 cup roasted unsalted peanuts (raw is fine too, I just didn’t have any)
- Slice the bananas and cook them in the oven at 200F for 3-4 hours. They should get thin and chewy.
- Chop the prunes.
- Process bananas and prunes in a food processor for 20-30 seconds or until they form a big ball of mush. Remove and set aside.
- Process the peanuts in the food processor until they’re crumbly. Probably 20-30 seconds here.
- Mush together the prune/banana paste and the crushed peanuts with your hands until you get a big ball.
- Using a Tablespoon measurer, make balls out of the batter. Roll them in your hands to make them more spherical.
- Place them between layers of saran wrap and smoosh with the bottom of your measuring cup. Now they look like cookies!
- Refrigerate and EAT.
My recipe made 10 of these little guys. The nutritionals are excellent. Each cookie ball contains: 98 kcalories, 5 grams of fat, 13 grams of carbs, 2 grams of fiber, 6.5 grams of sugar, and 2.8 grams of protein.
They are great (and almost gone)! I was nervous about using prunes instead of dates, but I think I like them even better than Larabars. Bobby completely agrees. What do you think?
Up next – A GIVEAWAY! Check back in tomorrow. For now, you can check out ZestyCook’s blog for a $100 Amazon gift card giveaway.