Chewy Banana and Oat Cookies

M

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)

Ingredients

• 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

Method

1. Combine wholemeal flour, baking powder, rolled oats, walnuts and sultanas in a mixing bowl.
2. Cream butter and sugar till light and fluffy.
3. Add in the egg and beat till just combined.  Mix in the smashed bananas, vanilla and orange zest.
4. Fold in the flour mixture till well blended. Let the mixture rest in the fridge for 20 mins.
5. Spoon 1 dessertspoonful of  mixture onto a parchment lined baking try, place them  2 inches apart.
6. Bake in a preheated oven @ 180 deg C for 12 - 15 mins. till light brown.
7. Let cookies cool on tray and then transfer onto a wire rack to cool completely.
8. 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