Banana Bread Cookies
From the very first time that I had baked a banana bread, I fell in love with it. The possibilities and variations it offers are so great, which means you could bake banana bread for years before getting bored of it (given that you bake some other things in between, of course!). However, this time I used the inspiration of banana bread to make these cookies. They are full of banana bread flavor, especially once you slather them with additional nut butter as you eat!
In this recipe, I used oat flour, flaxseed flour and potato starch. As always, make sure the bananas you are using are quite ripe, as that should ensure optimal flavor and natural sweetness. I added my homemade sunflower seed butter to the dough, but if you so wish, you can substitute it with peanut butter. If you want to bring these cookies on another level, feel free to add some chocolate chips or chopped nuts to the dough as well!
2 ripe bananas
20 gr butter
1 tbsp sugar
1 tbsp sunbutter or peanut butter
100 gr oat flour
50 gr potato starch
2 tbsp flaxseed flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1. In a bigger bowl, mash two bananas. Add one egg and mix well. Add a tablespoon of sunflower seed butter or peanut butter, sugar and melted butter.
2. Add the flours into the wet ingredients, mixing well to make sure everything comes together without any lumps. In this stage we are adding oat and flaxseed flour, potato starch, cinnamon and baking powder.
3. Line a baking sheet with some baking paper. Scoop out your cookies with an ice cream scooper to ensure the same size and shape. Bake at 180 degrees Celsius for around 15 minutes.
4. Serve the cookies as they are, or for an extra flavor punch slather your favorite nut butter on them to ensure the ultimate banana bread cookie experience. Bon appetit!