Banana cookies
- Monaz Dumasia
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Makes 24 cookies
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 3.6 out of 5.16 ratingsRate
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Have a bunch of overripe bananas in the fruit bowl? These soft cookies are easy for children to make and are perfect for using up browning bananas
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
75g salted butter
-
100g light brown muscovado sugar
-
1 medium egg
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1 medium ripe banana
mashed
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250g plain flour
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½ tsp bicarbonate of soda
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1½ tsp cinnamon
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50g raisins
chocolate chips or pecan nuts (optional)
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Nutrition: Per serving
- kcal85
- fat3g
- saturates2g
- carbs13g
- sugars5g
- fibre1g
- protein1g
- salt0.12g
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Method
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step 1
Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.
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step 2
Heat the butter in a small pan on the hob, or in a heatproof bowl in a microwave on high in 30-second bursts, until melted. Tip the butter into a mixing bowl if melted on the hob.
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step 3
Stir the sugar into the melted butter with a wooden spoon, then beat in the egg until smooth. Stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon and a pinch of salt into the bowl and mix until it forms a soft dough. Add the raisins, chocolate chips or nuts, if using, and stir well until evenly distributed.
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step 4
Use a teaspoon to drop small scoops of the mixture onto the prepared trays, spacing them well apart as they'll spread. It should make about 24 cookies. Bake for 10-12 mins until they are light brown on the edges and feel dry to the touch.
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step 5
Leave on the tray for a couple of minutes to set, then lift onto a cooling rack to cool completely. Will keep in an airtight container for up to three days.
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A star rating of 3.6 out of 5.16 ratings
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