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
- 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
- Preheat the oven to 180℃.
- 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.
- Mix in the mashed banana followed by the egg and vanilla extract.
- Mix in the flour followed by the chocolate chips and banana chips.
- 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.