Once a banana gets a few freckles, that is it, I cannot eat it. I had two that did not pass my test and so I left them in a corner to become super ripe. When the time came to bake with them I did not want banana bread (a rarity, even I was surprised at myself) so I decided to make a banana cookie.
I was also super tired and so packed the cookie with lots of energy giving ingredients. Bananas. Obviously. Tennis players are always eating them. Peanuts, nuts are packed full of energy. And oats, lots of slow release energy goodness in these. Yes I know I am trying to make the cookies sound good for you. Which they are, they are good for the soul.
Now I know these are banana and peanut cookies but I did not buy peanuts, oops. So I put in reeces peanut butter chips instead. These are nice and I would put them in again, but as the cookie is a soft one I would also add chopped peanuts for a nice texture contrast.
These cookies are quick to make and have a nice strong banana flavour, the peanut really works well with the banana, its a fab combination.
Banana and peanut cookies
makes around 24
150g softened butter
175g light brown sugar
tsp vanilla paste
2 very ripe bananas mashed
150g plain flour
peanut butter chips and/or chopped peanuts 50g in total
Preheat the oven to 170C/150C FAN, and butter and flour two baking sheets
Cream together the butter, sugar and vanilla until smooth and creamy. Beat in the egg followed by the banana.
|Mashed banana, perhaps not the prettiest...|
Drop rounded tablespoons of the mix onto the baking sheet, leaving a gap between them to allow for spreading. Press the rounds down slightly and bake in the oven for 10-12 minutes. Leave to cool on the sheet for a couple of minutes and then transfer to a wire rack to cool completely.
These cookies are a different take on the classic banana bread and are fabulous straight from the oven but they will keep in a tin for at least 3 days (I do not know if they last longer, they did not survive past day 3...)