y three musketeers bought me a 'Baking' book by Carla Bardi for Mother's Day which will come in handy when I need some inspiration thinking of what to bake or cook. I was lazing around flipping through the pages and I sat up when I spotted this interesting recipe. It is a cookie recipe that has smashed bananas as one of the ingredients. Bananas in a cookie? Other than cakes, I've never tried making cookies with bananas and I was very eager to try. So, here it is .........
Baked these for about 14 mins. to achieve a chewy texture but if you prefer them to be more crispy, just bake them 2 to 3 mins.longer. These are best consumed within 2 days and just reheat any leftovers if any.
Recipe for Chewy Banana and Oat Cookies (adapted from Carla Bardi's 'Baking' book with modifications)
- 100 gm wholemeal flour
- 1 tsp baking powder
- 100 gm rolled oats
- 60 gm walnuts, slightly toasted and chopped coarsely
- 90 gm sultanas
- 120 gm butter
- 80 gm light brown sugar (reduced from 100 gm)
- 1 egg
- 1 large overipe banana - 200 gm - smashed
- 1 tsp vanilla
- 1 tsp orange zest
- Combine wholemeal flour, baking powder, rolled oats, walnuts and sultanas in a mixing bowl.
- Cream butter and sugar till light and fluffy.
- Add in the egg and beat till just combined. Mix in the smashed bananas, vanilla and orange zest.
- Fold in the flour mixture till well blended. Let the mixture rest in the fridge for 20 mins.
- Spoon 1 dessertspoonful of mixture onto a parchment lined baking try, place them 2 inches apart.
- Bake in a preheated oven @ 180 deg C for 12 - 15 mins. till light brown.
- Let cookies cool on tray and then transfer onto a wire rack to cool completely.
- Makes 50 cookies.
Note : Cookies tend to be soft the next day probably due to the presence of bananas, so just reheat.
I'm linking this post to Cookbook Sundays # 31 hosted by Couscous & Consciousness