BANANA COOKIES RECIPE | BBC GOOD FOOD
Provided by: Monaz Dumasia
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: Makes 24 cookies
|75g salted butter|
|100g light brown muscovado sugar|
|1 medium egg|
|1 medium ripe banana, mashed|
|250g plain flour|
|½ tsp bicarbonate of soda|
|1½ tsp cinnamon|
|50g raisins, chocolate chips or pecan nuts (optional)|
- Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.
- 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.
- 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.
- 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.
- 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.
Calories 85 calories, FatContent 3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.12 milligram of sodium
BEST BANANA NUT CHOCOLATE CHIP COOKIES RECIPE
Provided by: DELISH.COM
Categories: vegetarian,feed a crowd,dessert
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 0S
|1 medium ripe banana|
|1 c. (2 sticks) butter|
|2/3 c. dark brown sugar|
|2/3 c. granulated sugar|
|2 large egg yolks|
|1 tsp. vanilla extract|
|1 1/2 c. all-purpose flour|
|1 tsp. kosher salt|
|1/2 tsp. baking soda|
|1 c. chopped pecans or walnuts|
|1 c. chopped semi- or bittersweet chocolate or chocolate chips|
|Flaky sea salt|
- Arrange racks in upper and lower thirds of oven; preheat to 375º. In a large bowl, mash banana; set aside.
- In a small pot over medium heat, melt butter. Once melted, reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers and starts to turn golden. Once simmering stops and butter is golden and smells nutty, about 5 minutes, remove from heat.
- Transfer butter to bowl with banana. Add brown sugar and granulated sugar and whisk to combine. Add egg yolks and vanilla and vigorously whisk until mixture is lighter in color and slightly fluffier. Add flour, kosher salt, and baking soda. Using a rubber spatula or wooden spoon, mix until incorporated and no dry spots remain. Fold in pecans and chocolate.
- Working in batches and using a 1-oz. scoop (about 2 tbsp.), drop dough onto 2 parchment-lined baking sheets, spacing about 2″ apart (about 9 cookies per sheet). Sprinkle tops with sea salt.
- Bake until cookies are golden brown and wrinkled on top, 10 to 12 minutes. Let cool slightly on sheets, then transfer to a wire rack and let cool completely. Repeat with remaining dough.
- Make Ahead: Cookies can be made 3 days ahead. Store tightly covered at room temperature.
3-INGREDIENT OATY BANANA CHOC CHIP COOKIES | TESCO REAL FOOD
Provided by: Tesco Real Food
|2 large ripe bananas|
|150g Scottish porridge oats|
|100g milk chocolate chips|
- Mash 2 large ripe bananas in a mixing bowl with a fork until quite smooth. Mix in 150g oats until well coated in the banana, then fold through 100g milk chocolate chips.
- Use a tablespoon to scoop out 16 balls of dough. Dollop onto a large baking tray lined with baking paper, leaving a gap between each cookie as they will spread slightly when baked. Gently press down and pat the cookies into a rough round shape.
- Bake at gas 5, 190°C, fan 170°C for 18 mins or until just crisp and golden. The cookies should still be slightly soft and chewy in the middle.
- Allow to cool before serving. The baked cookies will keep for up to 2 days stored in an airtight container.
- Swap the milk chocolate chips for dark or white chips or any chopped chocolate of your choice, or try with raisins, dried cranberries or chopped dried apricots for a fruity twist.
- You need just three ingredients to make this easy treat. Take a screenshot of the ingredients before heading to the shops.
2 large ripe bananas 150g Scottish porridge oats 100g milk chocolate chips