I am in the habit of throwing blackening bananas into the freezer for future banana bread making. This works perfectly. There are always a few bananas handy when the craving strikes and I can defrost them by putting them in the oven while it heats up. Unfortunately this habit has backfired a little. One day this week we looked in the freezer and realised that scattered through the drawers were enough bananas to justify dedicating an entire drawer to them.
As most banana recipes only need two or three bananas it may take a while to clear but these cookies should help reduce the numbers.
BANANA AND CHOCOLATE CHIP COOKIES
Makes between 25 and 30 cookies
175g of unsalted butter
175g of demerara sugar
2 medium eggs, beaten
175g of plain flour
1/2 teaspoon of baking powder
100g of rolled oats
150g of dark chocolate, chopped into small chunks
A little fleur de sel
Preheat the oven to 180˚C and line two baking sheets with baking parchment. Put the bananas, butter, sugar and eggs into the bowl of a food processor and blend until smooth. Tip the mixture into a large bowl and add the flour, baking powder, oats and chocolate and stir until well combined. Put heaped teaspoonfuls onto the baking sheets spacing them out well. Sprinkle a little fleur de sel on top of each cookie and bake for 15 minutes or until the cookies are golden brown. Leave on the tray for a few minutes before transferring to a cooling rack.