I’ve had this recipe bookmarked for ages and finally got around to making them over the weekend. Although they are not unhealthy, you will feel like you are eating dessert for breakfast! The sweet and savory banana combined with the warm oatmeal crust provides a very satisfying start to a Saturday morning. Add a little coffee and shopping and my perfect weekend is complete!
Recipe adapted from Healthy Tipping Point
Ingredients (makes about 4-5 truffles)
1/2 c quick-cooking oats
1/3 c reduced fat Bisquick or pancake mix
1 egg white
1 t cinnamon
1/2 t vanilla extract
1/4 c skim milk
1 large banana, cut into 1.5 inch pieces
1/4 c crushed pecans or slivered almonds
Maple or pancake syrup to taste
- Preheat oven to 350 degrees and grease cookie sheet.
- In a medium bowl, combine oats, Bisquick, egg white, cinnamon, vanilla extract, and milk.
- Spread out pecans or almonds on a medium-sized plate.
- Take each banana piece and coat in pancake mix to form a ball.
- Roll each ball in nuts and place on cookie sheet.
- Bake for 15 minutes.
- Let cool slightly, plate, and serve with syrup.
- The mix is pretty messy, so I tried to spoon it on top of the banana pieces after arranging them on the cookie sheet. I then pressed the nuts on top of each piece. It worked pretty well! (Or, try Nancy's way by baking them in muffin tins coated with cooking spray: Place banana piece in tin and pour batter until it covers banana. Top with nuts.)
- The recipe works best with fresher bananas as opposed to overly ripe ones (unlike a banana bread), unless you prefer a stronger banana flavor.
- These take very little time to make—try them out as a mid-week pick-me-up!