This is a great way to use up ripe bananas as the riper the banana, the sweeter the cookies taste. The lemon juice and ginger give them a nice zing and the sunflower seeds a bit of a crunch.
Ingredients
- 1 ripe banana
- Approx 70gms oats
- 1 to 2 teaspoons ginger powder
- 1 tablespoon lemon juice (approx juice of half a lemon)
- 2 tablespoons olive oil/melted butter
- 30gms sultanas
- 30gms sunflower seeds (or chopped nuts)
- optional extras: half an apple, grated, chopped dried apricots, dark chocolate chips
Method
- Mash banana in a bowl with a fork.
- Stir in lemon juice, oil/butter & ginger powder, sultanas and sunflower seeds.
- Stir oats (approx. 70gm) into the mixture until a wet dough consistency is formed.
- Line a baking tray with greaseproof paper.
- Spoon mixture into rough cookie-sized circles 3 – 4mm thick as the mixture will not spread further while cooking.
- Cook in oven/air fryer at 180° for 8 to 10 mins, until cookies are golden. If your air fryer has a strong air current you might find the greaseproof paper flips over so try to find a way to weigh it down or cook in the oven.
- Place on a rack and leave to cool.
Top fact: did you know that over 1 million bananas are wasted every day and 190,000 tonnes of bananas every year in the UK alone?
Top tip: you can also make waffles from this mixture. Just stir in 1 egg to the mixture above and spoon into your waffle maker. The full quantity above plus an egg will make 2 waffles.
