Nutty Banana Cookies




220 per portion


200g ripe bananas

150g jumbo oats (use gluten free if preferred)

30g butter, softened

80g crunchy peanut butter

2 tbsps honey

20g pecans or hazelnuts, chopped

1 tsp mixed seeds

How To

Preheat oven to 180˚C/350˚F. Line 2 small oven trays with baking paper.

Place the bananas in a large bowl and mash well until smooth. Stir in the remaining ingredients.

Spoon the mixture onto the oven trays (aim for 8 spoonfuls). Leave a good gap between each one.

Gently flatten the mixture to form cookies.

Bake for 15 minutes or until golden.

Store any leftovers in an airtight container and refrigerate for up 4 days.

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