Like a lot of us I had some bananas that no one wanted to eat because the skins had gone brown, but the fruit inside was still good. Having tried banana bread recipes before and still having wastage, I decided to check out alternatives.
I found a recipe for soft cookies using bananas as well as chocolate chips and thought it sounded okay. I have to admit I am not quite sure where my mind was at the time of making these, as I certainly messed the recipe up. Not only did I use the wrong flour, I added twice as much banana as required. To counteract the excess banana I decided to add some cocoa and replace a portion of the flour with rolled oats.
At the moment with school holidays and having my grandson with us I did not make a great job of the cookies shape before baking. As you can see when baked they are a little “rustic”.
These are a very soft, cake type consistency cookie. Not being able to eat bananas myself I can’t actually tell you what these are like. However, when I presented my grandson with some today he commented to his friends “I have just been given these awesome cookies my Nan made!”
I guess that says it all.
- 80g butter, soft
- 1/2 cup sugar
- 3/4 cup self raising flour
- 1/4 teaspoon salt
- 1/4 cup rolled oats
- 1/4 teaspoon baking powder
- 1/8 teaspoon bi-carb soda
- 1/4 cup cocoa
- 1 cup mashed ripe banana
- 1 egg - room temperature
- 1 teaspoon vanilla essence
- 1 cup chocolate chips (or melts chopped into smaller pieces)
- Pre-heat oven to 150˚C (350˚F)
- Cream butter and sugar until light and fluffy.
- Put oats in separate bowl and add sifted dry ingredients, mix together.
- Add egg, mashed banana and vanilla essence, beat to combine.
- Gradually add dry ingredients and mix well.
- Finally mix in chocolate chips (pieces).
- Drop tablespoonfuls onto baking paper lined cookie trays.
- Bake for 9-11 minutes, until edges are very lightly browned.
- Cool on wire racks.