Banana Ice Cream Sandwiches

1.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a large bowl, mash the ripe bananas until smooth and creamy.

3.Add the maple syrup and vanilla extract to the mashed bananas and mix well.

4.In a separate bowl, combine the rolled oats, almond flour, baking powder, ground cinnamon, and salt.

5.Gradually add the dry ingredients to the banana mixture, stirring until a sticky dough forms.

6.Using a tablespoon, scoop the dough onto the prepared baking sheet and flatten each scoop gently into a cookie shape, about 2-3 inches in diameter.

7.Bake the cookies for 12-15 minutes, or until they are golden around the edges and set in the center.

8.Remove the cookies from the oven and allow them to cool completely on a wire rack.

9.Once cooled, place the cookies in the freezer for at least 1 hour to chill thoroughly.

10.Meanwhile, peel the remaining banana and slice it into 1/4-inch thick rounds.

11.Remove the chilled cookies from the freezer. Spread about 1 teaspoon of fruit preserves on the flat side of half the cookies.

12.Top the preserves with 2-3 banana slices, then sandwich with the remaining cookies, pressing gently to adhere.

13.Wrap each sandwich individually in parchment paper and freeze for at least 2 hours to allow the banana to freeze solid and the flavors to meld.

14.Before serving, let the sandwiches sit at room temperature for 5 minutes to soften slightly for easier eating.