It's almost Mother's Day! Spoil yours with love & treats - and don't forget to bring the sweets!
My mom loves homemade gifts (I'm not talking macaroni necklaces - though she got her fair share of those when I was a kid) - and this recipe blends three of her favourite treats (Münki's Bananarama Trailmix (she's got good taste), banana bread and cookies. YES - you read it correctly! This Banana Bread Cookie recipe brings me back to the days when Mom & I would sit around the table with a warm piece of banana bread while she asked how my day was and whether I had homework to finish.
Mother's Day is the perfect time to spoil her and ask her about her day... and these are the perfect sweet treats to enjoy with some coffee and laughs.
Makes 12 Cookies
Dry Ingredients:
My mom loves homemade gifts (I'm not talking macaroni necklaces - though she got her fair share of those when I was a kid) - and this recipe blends three of her favourite treats (Münki's Bananarama Trailmix (she's got good taste), banana bread and cookies. YES - you read it correctly! This Banana Bread Cookie recipe brings me back to the days when Mom & I would sit around the table with a warm piece of banana bread while she asked how my day was and whether I had homework to finish.
Mother's Day is the perfect time to spoil her and ask her about her day... and these are the perfect sweet treats to enjoy with some coffee and laughs.
Makes 12 Cookies
Dry Ingredients:
- 1 1/2 cups self-raising flour
- 1/2 bag Münki Bananarama Trailmix, chop them up a bit
- *Optional: handful of chocolate chunks / chips
Sugar Blend:
- 1/4 cup brown sugar
- 1/2 cup raw cane sugar
PRO TIP: please note that the use of cane sugar is important for the “crisp” component, so if you use only brown sugar, these will still be delicious but not as crispy on the outside.
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Wet Ingredients:
- 1 tsp vanilla extract
- 2 medium ripe bananas
-
1/3 cup coconut oil, melted
Instructions:
- 1. SUGAR BLEND : In a large bowl, add the brown sugar & cane sugar - mix them up & set aside.
- 2. Put all WET ingredients in a high-speed blender & blend until you have a smooth purée. Pour this into the sugar mixture and stir until the sugars dissolve (30-45 seconds).
- 3. Now, add the flour and use a spatula to fold everything together until no dry flour remains. Fold gently and try not to over mix! The batter will be sticky and thick.
- 4. Gently stir the Bananarama Walnuts into the cookie dough & if you are adding chocky - now’s the time.
- 5. Put the dough in the fridge for 30 minutes to firm up! (Do not skip this step) - it helps the cookies hold shape and rise.
- 6. While you wait, preheat the oven to 350 °F (180 °C) - convection (aka fan-forced) if available. Line two baking trays with parchment paper.
- 7. After the dough has chilled for 30 minutes, scoop 6 big spoonfuls onto each tray (12 total). Leave at least an inch (2cm) between each cookie to allow space to grow.
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8. Bake in the oven for 12-14 minutes until the outside is golden brown. Remove from the oven and allow the cookies to cool before removing from the tray. They will be very soft and firm up a bit as they cool
Store in an airtight container (few days on container or up to 2 weeks in the fridge) and indulge as needed.
Enjoy & Evolve Your Tastebuds