As I mentioned already in a previous post, I do not eat pure bananas very often. But I do love using them for baked goods. This time I was experimenting with two different cookies. I really got to know that it is almost impossible to make crunchy cookies when you add some mashed bananas for the dough. Well, illusions can be everywhere. But if you have other experiences, let me know and I would be appreciated to hear about your secret. 🙂
However, the other kind of cookie was just great and as well so easy to do. I generally think that you can barely fail when using bananas. Especially when the bananas got already a brown color. The taste of it is just great, not to mention the smell. Mmmmh, yummy!!!

In the original recipe which I have found through 101 Cookbooks the cookies are made with chocolate which I used as well but I have made the other part with dried cranberries which is also a very good combination.

What I love most at these cookies is the chewy texture and of course the taste of bananas. When I have made these, there was only one block of dark chocolate left in my kitchen which contained 90 percent of cacao and you can imagine that the taste of it dominated within the cookies. For the next try I would definitely use a dark chocolate which has a less percentage of cacao, maybe one which has at most 60 but not more.

So if you like bananas in your cookies I can only recommend this recipe, I am sure you will love it. If you don’t like, try anyway. 😉

Banana-chocolate cookies (originally found on 101 Cookbooks, recipe adjusted):
(I am afraid for all those who don’t work with cup sizes, but this time I didn’t convert the weights of ingredients.)

preheat oven to 175 degrees Celsius

2 large ripe bananas (well mashed),
1 tsp vanilla sugar,
1/4 cup olive oil,
combine and set aside

2 cups oatmeal,
2/3 cup almond flour,
1/3 cup finely shredded and unsweetened coconut,
1/2 teaspoon cinnamon,
1/2 teaspoon salt,
1 teaspoon baking powder,
whisk all together, combine with dry ingredients and stir until combined, divide into 2 portions

1 block of dark chocolate, chopped (try using one with 60 percent of cacao, not more),
1 hand full of dried cranberries,
add each of them into respective portion, chocolate into one, cranberries into the other
form balls of about 3 cm and put them onto a parchment lined baking sheet and bake for approx. 12-15 minutes (mine were good at 14)

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2 thoughts on “keep the bananas as long as you can…

  1. globaldimensioncoaching says:

    Mhmmm they look really good!!

    1. next time when you are here, I will give you a biiiiiiiiiiiiiiig big box full of already posted cookies!!!! 🙂 I’m off now, need to prepare them already now…

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