One day the bananas on the kitchen counter look good, the next day they turned dark brown.
Usually the time to either bake a banana bread or eat curry bananas with fried egg and rice. But I still have Specoloos Cake from my birthday and have eaten rice the last couple of days. Now I needed a solution.
Google helped. I just typed "use up blackened bananas" in and the recipes kept coming. The idea of baking cookies stuck. I read through different ones and decided to create my own version.
The ingredients have to be balanced to the amount and size of the bananas. The ones I had were on the smaller side, but 3 of them. I eyeballed the oats and chocolate.
Preheat the oven 180 C.
Recipe for 18 cookies:
3 brown medium sized bananas
1/8 tsp salt
90 g crushed oats and 90 g whole oats
90 g Valhrona milk chocolate
2 tsp coconut oil
18 peeled hazelnuts
Mash the bananas and add salt and oats. Mix very well until you have a sticky consistency. Roll walnut size balls and set them on baking paper apart. Use a tablespoon and flatten them in the middle to make an indentation. Bake for 18 to 20 minutes.
Cool them down and loosen them from the paper. Over a pot with boiling water melt the chocolate with the coconut oil. With a teaspoon fill the indentations of the cookies. Place a hazelnut on top.
Store in an airtight container.
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