Banana Cookies

Ingredients

• 100g unsalted butter, softened
• 100g light brown sugar
• 1 egg
• 2 ripe bananas, mashed smoothly (about 220g flesh)
• 1 tsp vanilla extract
• 180g plain flour
• 100g rolled oats
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp fine salt
• 120g dark chocolate, roughly chopped

Instructions

1. Preheat the oven to 180°C / 160°C fan. Line 2 baking trays with baking paper.
2. Beat the softened butter and brown sugar in a large bowl for 2–3 minutes until lighter and creamy. Beat in the egg, then stir in the mashed bananas and vanilla extract. The mixture may look slightly curdled; this is normal.
3. In a separate bowl, combine the flour, oats, cinnamon, baking powder, bicarbonate of soda and salt. Add the dry mixture to the banana mixture and fold just until no dry flour remains. Fold through the chopped chocolate.
4. Spoon 16 heaped portions of dough onto the prepared trays, leaving about 4cm between each. Flatten each mound slightly with the back of a spoon, as the cookies spread only a little.
5. Bake for 10–12 minutes, swapping the trays halfway through, until the edges are lightly golden and the centres look set but still soft.
6. Leave the cookies on the trays for 5 minutes to firm up, then transfer to a wire rack to cool. Serve warm or at room temperature.