- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Rustic cookies prepared with ripe banana puree, rolled oats, wheat flour, and a touch of brown sugar, enriched with semisweet chocolate chips. A practical oven alternative with natural fruit sweetness, golden edges, and a tender center.”
What you need to know
- Mashed ripe bananas act as a binding and hydrating element, eliminating the need for eggs or butter in the basic composition.
- Rolled oats combined with whole wheat flour deliver a firm texture with pleasant chewiness.
- The short time in the oven at 180°C browns the base and edges without drying out the fluffy center of the portions.
Ingredients
Main
- 2 bananas maduras
- 1 cup of rolled oats
- 1/2 cup of brown sugar
- 1/2 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 cup of chocolate chips (optional)
- 1/4 teaspoon of salt
Instructions
Principal
- Preheat the oven to 180ºC and line a baking sheet with parchment paper.
- In the container, mash the bananas until they form a puree.
- Add the brown sugar and mix well until homogeneous.
- Incorporate the oats, flour, baking powder, and salt into the mixture, stirring until combined.
- If desired, add the chocolate chips and mix again.
- With the help of a spoon, place portions of the dough on the baking sheet, leaving space between the cookies.
- Take to the oven to bake for approximately 15 minutes or until they are golden on the edges.
- Remove from the oven and let it cool before serving.
Chef's tips
- Use bananas with the peel well-spotted with black, as they concentrate a higher content of natural sugars and moisture for the dough.
- Line the baking sheet with greased parchment paper to remove the cookies without them sticking to the bottom during cooling.
- Let the cookies cool completely on a wire rack so the edges reach a firm consistency before consumption.
Variations
- Add a teaspoon of cinnamon powder and a pinch of grated nutmeg to harmonize with the baked banana.
- Incorporate two tablespoons of sugar-free whole peanut butter into the dough to increase the protein content.
- Mix half a cup of unsweetened dried shredded coconut into the oats to create a fragrant tropical version.
Substitutions
- The brown sugar can be reduced by half or replaced by chopped raisins if the bananas are too sweet.
- Common all-purpose flour can be replaced by whole wheat flour, oat flour, or rice flour.
- The chocolate chips can be substituted with chopped Brazil nuts, sunflower seeds, or crushed walnuts.
How to store
Store the cooled cookies in a glass jar or tin closed with an airtight lid for up to 5 days in a dry place. Because they contain fresh banana in the dough, on days of excessive heat, store in the refrigerator and heat for 10 seconds.
Can it be frozen?
You can freeze the already baked and cooled cookies in freezer bags for up to 2 months. To consume, leave at room temperature for 20 minutes or heat in a preheated oven at 160°C for 4 minutes to regain heat.
What to serve with
It pairs with a glass of cold milk, filtered black coffee, fennel tea, or as a complement in pots of natural yogurt with sliced fresh fruit.
Frequently asked questions
How to shape uniform portions on the baking sheet?
Use an ice cream scoop or two tablespoons to drop equal portions and lightly flatten the tops with the back of a spoon.
Can I make this recipe without adding any sugar?
Yes, if the bananas are very ripe, you can omit the brown sugar, obtaining naturally sweetened functional cookies.
Do the chocolate chips melt in the oven?
Use chocolate chips made for baking (oven-safe), which hold their shape even after 15 minutes in a 180°C oven.
Why don't banana cookies get crispy like industrial ones?
The banana provides a lot of moisture and natural pectin, creating a consistency closer to a soft muffin than a dry cookie.
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