Banana Bread Cookies

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You might be confused by the title of these sweet treats. This hybrid baked good is unlike anything you've ever tried. Upon first bite, you enjoy the initial crunch and latent soft chew of a cookie, followed by the aromatic and fluffy experience of banana bread. You’re welcome.

Advantages:

(i) palm-oil free (so many supermarket cookies have super unhealthy and environmentally unfriendly ingredients)

(ii) convenient and small portion-controlled cookies, great with tea (try not to eat 5 in a row)

(iii) the dough can be frozen and baked whenever (wow)

(iv) quick to make (banana bread takes literally an hour to bake)

(v) made with somewhat wholesome ingredients (contains fruit)

(vi) easy to transport/smuggle into class or cinema undetected (SNACKS)

(vii) a lot cheaper than Pret and even supermarket cookies (really)

 

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Ingredients:

1 ripe banana (with spots)

120g plain or wholemeal flour (3/4 cup)

50g oats (1/2 cup)

100g brown sugar (1/2 cup)

70g natural peanut butter (1/4 cup) – Meridian natural peanut butter is palm-oil free

½ tsp baking powder

1 tsp vanilla

Pinch of sea salt 

Optional: orange extract, chopped walnuts, or chocolate chips (do it)


Method:

1.      Place the flour, oats, baking powder, and salt into a bowl. Set aside.

2.      In a separate bowl, peel and mash the banana with a fork into the brown sugar.

3.      Add the vanilla and peanut butter and stir until well combined.

4.      Add the dry ingredients and stir until just combined. Fold in any additional ingredients like chopped walnuts or dark chocolate chips.

5.      Cool in the freezer for 20-30 mins while the oven heats up.

6.      Set the oven to 170ᵒC and line a baking tray with a silicone mat (eco-friendly) or baking parchment.

7.      When the cooling time has elapsed, form small balls with your hands (I made 16 using a bit more than a tablespoon per ball).

8.      Flatten slightly with the back of a wet spoon or your fingers (you can freeze at this stage for the future).

9.      Bake in the oven for 9-10 mins (or 12-14 mins if frozen).

10.   Let them cool a bit before transferring to a wire rack.

11.   Eat warm or cool completely before storing them in an airtight container for up to 5 days.

 

Palm-oil free, vegetarian, vegan, dairy free, oil free

100kcal/5p per cookie

Makes 16 small cookies

Molly MillarComment