We’re usually very good at not wasting food – but since the lock-down, we’re being extra vigilant! We had a couple of over-ripe bananas that, rather than discard, I turned into a batch of almond banana cookies.
The recipe I used calls for almond flour which I don’t have in my store cupboard, so I used ground almonds – otherwise known as almond meal. I simply upped the quantity until I felt the consistency of the cookie dough felt right.
The cookies were soft, moist and delicious – and should really be eaten on the day they’re made… which wasn’t a problem for us!
I’ll be making these again – perhaps when I can source some almond flour – to compare and contrast.
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Almond banana cookies
2020-04-15 16:10:12
Yields 16
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
- 200g/7oz ground almonds
- ¼tsp baking soda
- ⅛tsp salt
- ¼tsp cinnamon
- 1 tbsp maple syrup
- 4 medium bananas
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Instructions
- Preheat your oven to 175ºC/350ºF/Gas mark 4
- Grease and line a baking sheet with parchment paper
- In a medium mixing bowl, combine all the dry ingredients
- Chop then mash the ripe bananas with a fork before adding them to the dry ingredients
- Pour in the maple syrup and mix until combined
- Dollop tablespoonfuls on to the lined baking sheet then flatten the tops slightly with a fork
- Bake for 25-30 minutes - or until the cookies just begin to turn a golden brown
- Leave on the baking tray to cool for 5 minutes, then transfer to a wire rack to cool completely
Notes
- Add chocolate chips or raisins if the feeling takes you!
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Adapted from Simply Jillicious ©
Adapted from Simply Jillicious ©
H is for Home Harbinger https://hisforhomeblog.com/