Recipes

Bananas Too Ripe? Try This Banana Cookies Recipe

What do you do with your over-ripe bananas?

My guess is one of two things: throw them away, or add them to a delicious banana bread recipe.

Now, if your answers was the former – shame on you. Food waste aint cool.

If you answer was the latter then, well done, you passed the test.

But – and I know I’m going to upset the apple cart here – what if banana bread wasn’t your spotty bananas only destiny? What if you could make gorgeously soft cookies from your bananas?

Well, that’s exactly what I wanted. Fed up of making banana breads, I sought inspiration from elsewhere and came up with this melt-in-the-mouth banana cookies recipe.

Try it for yourself and have a play around with toppings for a unique teatime treat.

(By the way, I use cups in this as it’s easier for me. But if you need the ingredients in grams, take a look at my easy cups to grams converter, here.)

bananacookies

Best Banana Chocolate Cookies | High Fibre Recipe

Ingredients

  • 1/2 cup butter or coconut oil
  • 1 cup caster sugar
  • 1 room temp. egg
  • 2 large bananas, mashed
  • 1 tsp bicarbonate of soda
  • 2 cups wheat flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup nuts or chocolate chips
  • 1 tbsp peanut butter
  • Icing sugar and ground cinnamon, to serve

Method

  1. Set your oven to 180 degrees.
  2. Cream the butter and sugar together until fluffy, and then whisk in your egg.
  3. In a separate bowl, combine the mashed bananas with the bicarb. This is the cool bit as the acid from the bananas reacts with the soda and foams up. This is how your cookies get that lovely fluffy, cakey texture. Leave for a minute or two, depending on how cakey you want them to be.
  4. Combine the banana mixture with the butter mixture until thick and smooth, then add in the flour and spices.
  5. Fold in your nuts/chocolate chips and melted peanut butter. If the consistency looks too thick at this stage, add a tiny bit of melted butter or coconut oil.
  6. On a parchment-lined baking tray, dollop tablespoon-sized amounts of the mixture, maintaining equal distance between each one.
  7. Bake for 12 minutes and remove when the edge start to brown. (The inside might not looked cooked, but they will harden when cooled.)
  8. Leave to sit for 30 minutes – then scoff!
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