We had some bananas going yucky so I decided I wanted to try making biscuits with them. Now, these aren’t really biscuits in the traditional sense. The banana in them makes them soft, kind of cake-like. Simon loved them and compared the texture to a Whoopie Pie (check out our recipe index for some Whoopie Pie ideas). So, while they haven’t got that crunch, they are still pretty moreish. The healthy-ness of the banana is hidden by the big chunks of dark chocolate. Delish!
Makes about 30 cookies.
110g unsalted butter
1 cup sugar (I used Billington’s Light Muscovado)
1 teaspoon vanilla essence
1 cup mashed banana (about 3 bananas)
1 teaspoon baking soda
3 cups flour
pinch of salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
180g dark chocolate, chopped coarsely
Preheat the oven to 180°C. Line a couple of baking trays with baking paper or a silicone cookie sheet.
Cream the butter and sugar together until soft and fluffy. Add in the vanilla essence and egg and beat again until well combined.
In a separate bowl, mix together the banana and the baking soda. Set this aside for 2 minutes so the baking soda has time to react with the banana.
Add the banana mixture to the butter mixture and beat together. Add in the flour, salt, cinnamon and nutmeg, and mix until combined. Fold through the chocolate chunks.
Place tablespoon sized amounts of the mixture onto the prepared trays (I recommend scooping the mix out with a tablespoon measure, and placing it on the tray using wet hands as the mixture is quite sticky).
Bake for 12 – 15 minutes or until the tops of the cookies are starting to go golden brown. Remove from the oven and cool on a wire rack.