Friday, 10 May 2013

Choco-Nana Cookies

Be still my beating heart, these cookies are AMAZING!

I'm not overly fond of fruit, but I do love bananas, so bananas are my "go-to" fruit of choice. I always buy a big bunch of bananas on my way to work on a Monday and keep them in my desk drawer for snacking on throughout the week, but this means that by Friday I often have one or two leftover bananas that I need to use up. Don't get me wrong, I'm not complaining about this - just an explanation for the sheer number of banana recipes that turn up on this blog!

Here, have another photo of the cookies:

Anyway, my leftover bananas usually go into making my favourite Banana Oat Muffins, which I wrap, freeze, and use for pack-up during the week. However, this time I fancied a change. I really, really fancied cookies. I don't often bake cookies and biscuits, so I decided to scour the Internet for recipes to use. Originally I was looking at healthier banana and oat cookies, but then I came across this recipe for Nutella Banana Cookies. Nutella. Banana. Cookies. What more could a girl ask for on a rainy Saturday afternoon? After baking though, I think I'd describe these more as a drop-cake, rather than a cookie, as they have a deliciously spongy texture. (I'm eating one RIGHT NOW. It is amazing.) Maybe they should be called cakies? I haven't changed the original recipe too much, so all credit for this goes to Chef in Training. I did make a couple of tweaks to the method, and made the measurements UK friendly :-)

2 medium, ripe bananas
1 medium egg
200g plain flour
175g light brown sugar
125g rolled oats
1tsp baking powder
75g slightly salted butter
75g vegetable shortening (Trex)
2 tbsp Nutella

Prep time: 10 minutes
Cook time: 10 - 12 minutes
Makes 18 cookies

  1. Preheat the oven to gas mark 6 and line a baking tray with grease-proof paper.
  2. Break the bananas into a bowl, then mash with a fork. Beat in the egg, and put this to one side.
  3. Tip the flour, sugar, oats and baking powder into a bowl and mix. Add the butter and shortening, in cubes, to the bowl, and then rub in until the mixture resembles a coarse crumble. 
  4. Stir the banana and egg into the dry mixture until they combine to form a sloppy dough. Plop the Nutella into the middle of the bowl and then swirl through the mixture with knife to create a marble pattern.
  5. Dollop the mixture onto the prepare baking tray in tablespoon sized blobs, leaving enough space in between each blob for the cookies to expand slightly. Bake for 10-12 minutes until the cookies are golden brown all over and firm to touch. 
  6. Allow to cool on a wire rack, if you can resist the banana, chocolate, nutty goodness.

Happy Thoughts

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