Cookies & Bars

Ingredients

  • 3 large black bananas
  • 75ml vegetable oil or sunflower oil, plus extra for the tin
  • 100g brown sugar
  • Two tablespoons of peanut butter
  • Two tablespoons of any plant milk
  • 3 tablespoons of oats or musli
  • 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
  • 2 heaped teaspoon baking powder
  • 1 teaspoon cinnamon or mixed spice
  • 1 dessert spoon dry ginger
  • 2 dessert spoons chopped crystallised ginger
  • 50g dried fruit or nuts (optional & whatever mix you have, I added mixed nuts chopped up and seed mix, chopped dates & organic apricots

Preparation

  1. Mix it all up and add some maple syrup for extra sweetness if required and to make more liquid. Add extra plant milk if too dry or extra oats if too wet. You want a firm but dropping consistency ... that will hold together to make cake drops or as a tray bake score before baking so it's easier to cut afterwards

  2. Decorate with crystallised ginger, grape tree & Holland& Barrett sell big bags. Don't forget I didn't measure anything because this is the type of thing that will turn out ok so long as it's not too wet or too dry. The cake drops should be shaped into rounds and will hold the shape if not too wet.You don’t have to put in ginger if you don’t like it you can use any dry fruit you like, I make it up with whatever I have in. It’s very like banana bread and nice to keep in a tin for about three days. If you don’t want as much sugar or oil that’s ok too as peanut makes sure there’s some oil in there. I use baking parchment, bake about 25 to 30 mins at 150 as higher temps they burn easily due to fruit & nuts.

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