Preheat the oven to 350 degrees. Line two boing sheets with parchment paper.
In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, cream together the sugar and margarine. Add banana and vanilla, and mix until smooth.
Using a cookie dropper or tablespoon, drop tablespoon-sized scoops of dough on the prepared baking sheets about 1 inch apart. Bake for 9 to 12 minutes, until the cookies have spread and the edges are set and lightly golden.
Remove from oven and let the cookies cool on the pan.
Dark Chocolate Ice Cream
Chop dark chocolate and melt in a double boiler or in the microwave in 30 minute increments.
Heat Silk Almond Coconut blend on low medium heat with fat off the top of the can of coconut milk.
Add cocoa powder and whisk until blended.
Add agave and melted chocolate and continue to whisk until well blended.
Remove from heat and cool completely.
Follow the manufactures directions and make your ice cream.
Once hard scoop onto the cookie and squish it together until the ice cream reaches the edges.
Wrap in saran wrap and freeze until hard.