I made my first version of these years ago. I wrote the recipe down but somehow lost it, also deleted it from all my files (including my old blog)…AND of course I forgot the exact recipe too. Great work Angela :) Haha.
So I attempted remaking them the other day using ingredients from memory and eyed the portions, and these cookies were (re)created! They're just as good as I remember - named as they are because they remind me of and literally taste just like soft fluffy banana bread when eaten warm from the oven.
I'm also pretty sure this version uses less ingredients than the old recipe, so that’s a win!
These are perfect as a quick breakfast on the go (Just grab a few cookies on your way out), or to enjoy as a snack for any time of the day.
Ready in 25 minutes | Yields 10-12 Cookies
YOU WILL NEED:
3 large overripe bananas
2 cups rolled oats
3tbs ground flaxseeds*
1/2 cup smooth peanut butter**
Cacao nibs (or sub raisins or non-dairy choc chips)
Cinnamon
METHOD:
Preheat the oven to 180 C / 350 C and line a baking tray with baking paper.
Add the bananas to a large bowl and mash well using a fork. The mix in peanut butter and flaxseeds and stir until well combined. Then add the oats and cinnamon and stir until mixed evenly. Then gently fold through the cacao nibs.
Divide the mixture to create 10-12 cookies, using your hands to form small balls out of the batter, and place these onto the pre-lined baking tray. Gently press down on each ball to flatten into a cookie shape.
Ensure cookies are spaced evenly apart and bake for 15 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes before transferring onto a plate or cooling rack. Enjoy fresh from the oven, or cool them for later on the bench.
NOTES AND VARIATIONS:
*I included flaxseeds to add some omega 3s to this recipe. It adds no flavour or baking purpose so can be omitted if you don’t have any.
**Change it up: Swap the peanut butter for unhulled tahini for a deeper flavour and a more calcium rich cookie.
Storage: Store on the bench in an air tight container for one day, or freeze for up to 2 months to enjoy as an easy breakfast or snack ! Simply reheat in the microwave or allow a few hours to defrost naturally.
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