Fairtrade Fortnight starts today. This year’s campaign focuses on bananas so I thought I would share this recipe with you.  These are a soft cookie rather than a crisp biscuit but are still great with a cup of tea (or a glass of milk!). You can read more about the campaign here. Many thanks to the wonderful Teri Vincent (who is also a fabulous wedding photographer) for making my food look as good as it tastes!

Makes around 12 – 14 cookies

Ingredients

• 75g crunchy peanut butter
• 50g unsalted butter
• 100g granulated sugar
• 75g soft brown sugar
• 2 small bananas, mashed
• 1 large egg, lightly beaten
• 1tsp vanilla extract
• 175g plain flour, sieved
• 75g dark or milk chocolate chips
• 50g banana chips, roughly chopped

Method

1. Preheat the oven to 180℃.
2. Place the peanut butter and butter in a small saucepan and gently heat until melted. While you are doing this place both sugars into a large bowl. When the butters have melted pour onto the sugars and beat until combined.
3. Mix in the mashed banana followed by the egg and vanilla extract.
4. Mix in the flour followed by the chocolate chips and banana chips.
5. Place heaped tablespoons of the mixture on a lightly greased baking sheet or one lined with a silicone liner, slightly flattening them as you go. Bake for 8-10 minutes until the cookies are just beginning to brown. They will still be soft at this stage so allow them to cool slightly on the baking sheet before placing on a cooling rack.