The banana.

For me, healthy baking is all about substitution. Using applesauce (or in this case bananas) instead of sugar while simultaneously replacing some of the needed thickening agents. Whole wheat flour instead of white, dried fruit and chopped nuts instead of chocolate chips. I still have a hard time finding an adequate replacement for butter, though. Oil just doesn't seem to work the same kind of magic. Pity.

I've gotten my banana cookie making down to a science. Or maybe it's more of an art. Either way I've stopped using recipes and instead I've begun playing it by eye. I'm rather impressed with myself that I should dare to take such a risk. Last week it was honey banana nut cookies. This week I switched things around and added rolled oats and chopped dates and subtracted the honey. Both versions were divine.
If I had to guess I'd say used about one cup of whole wheat flower, 3/4 cup of rolled oats, a large pinch of nutmeg cinnamon and salt each, half a teaspoon of baking powder, three very ripe bananas, one egg, 1/2 cup of chopped walnuts, 1/2 cup of dates, and a little over half a stick of butter. Wet ingredients first then mixed gradually with the dry. Once a good batter is formed and drop a large teaspoon's worth per cookie onto the baking sheet. Then it's into the oven for ten minutes at 350*.