Banana Ice Cream Sandwiches

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

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

3Add the maple syrup (¼ cup) and vanilla extract (1 teaspoon) to the mashed bananas and mix well.

4In a separate bowl, combine the rolled oats (1½ cups), almond flour (½ cup), baking powder (½ teaspoon), ground cinnamon (½ teaspoon), and salt (¼ teaspoon).

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

6Using 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.

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

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

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

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

11Remove the chilled cookies from the freezer. Spread about 1 teaspoon of fruit preserves (½ cup) on the flat side of half the cookies.

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

13Wrap 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.

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