Being a long-standing banana hater I am always nervous of including bananas in my baking. Though actually most recipes hide the flavour and smell pretty well.
These peanut butter and banana cookies are so simple to make, just six ingredients and less than 10 minutes to prepare the mixture.
Just six store-cupboard ingredients:
Bananas - three large, ripe
Peanut butter (or any other nut butter) - four heaped tablespoons
Honey - two tablespoons
Coconut oil - one tablespoon
Oats - about two mugs, enough to make the mixture dry enough to take the shape of cookies
Raw cacao powder (totally optional, I just find it helps disguise the banana taste) - one tablespoon
Preheat the oven to 200 degrees C.
Mash the peeled bananas in a large mixing bowl until they are a smooth consistency.
Mix in the peanut butter, honey and coconut oil until the mixture is smooth and sticky.
Gently stir in the raw cacao powder and oats. Add the oats a little at a time and keep stirring until they are completely covered.
Scoop heaped tablespoons of the mixture onto a greased baking tray and flatten out with spoon, or hands if you like getting messy.
Bake for around 20 minutes until golden brown then remove from the oven. After a few minutes of cooling time the cookies will be ready to enjoy.
Any cookies that aren't eaten straight away can be stored in an airtight tin for a few days.
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Helen Morton, runner and food lover, sharing latest nutrition research and recipes.