We made these cookies when our plan of making banana bread went wrong right out of the blocks, someone in our household had EATEN one of the brownish bananas that we’d put on one side, and that put an end to the matter before it had even begun. Not to be disheartened then, we took our remaining banana and a cook book and adapted a cookie recipe to our own needs- thus inventing these biscuits for ourselves! (I’m not claiming they never existed before, though six-year-old Heleyna might).
Now we tend to bake gluten free when we can, because it suits our sister’s digestion, but if you’re not in the habit of keeping gluten free flour about the house these will work just fine with the regular, glutinous kind.
115g softened Butter
1 ripe (brownish is good) Banana
225g of granulated Sugar
200g of gluten free plain flour (or a mix of gluten free dry goods, such as the 75g plain flour, 75g buckwheat flour and 50g of ground almonds that I used)
½ tsp gluten free baking powder
Lots of chocolate chips/chunks (I used some plain chocolate chips and some chopped up Cadbury dairy milk bars)
- Mash up the banana. Cream it with the butter and sugar.
- Beat in the egg.
- Add in the flour, almonds (if you’re using them) and baking powder and mix to a smooth dough.
- Mix in as much chocolate as you dare.
- Chill in the fridge for an hour or so.
- Dollop teaspoon sized blobs onto a baking tray and bake at gas mark 5 or 190c for 8-12 minutes.
Nom nom nom,