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These wonderful banana cookies with oatmeal are the perfect solution for overripe bananas in your fruit bowl. The combination of natural sweetness from the bananas and the hearty note of the oats creates a balanced taste experience that will immediately convince you.
At the last family gathering, these cookies disappeared within minutes. My little niece was especially delighted by the natural sweetness.
Carefully Selected Ingredients
- Ripe bananas: The riper the bananas, the sweeter and more aromatic your cookies will be. Look for a dark brown speckled peel
- Fine oats: Use high-quality oats for the best texture. The fine flakes ensure a tender bite
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Making the Cookies
- Preparation:
- Preheat the oven to 175 degrees Celsius (conventional heat). Carefully line a baking sheet with parchment paper. Wash your hands thoroughly.
- Banana Processing:
- Carefully peel the bananas. Mash them in a large bowl with a fork. Aim for a uniform, creamy consistency.
- Dough Preparation:
- Add the oats in portions. Mix everything into a homogeneous mass. Let the dough rest for 5 minutes.
- Cookie Shaping:
- Form even portions with a tablespoon. Gently flatten each mound. Ensure sufficient space between the cookies.
- Baking Process:
- Place the tray in the preheated oven. Bake the cookies golden brown for 20 minutes. Check the cooking time according to your oven.
I was particularly impressed by the versatility of bananas in this recipe. In my family, these cookies have become an indispensable part of our hiking trips.
Perfect Companions
These nutrient-rich cookies harmonize wonderfully with a glass of warm plant milk. Enjoy them also as an accompaniment to a fruity smoothie or serve them at your next coffee gathering. For a special breakfast experience, you can slightly warm the cookies in the toaster and top them with fresh banana slices.
Creative Variations
The basic dough can be wonderfully adapted to your wishes. A teaspoon of cinnamon gives the cookies a spicy note. Chopped walnuts or almonds provide a crispy bite. For chocolate lovers, I recommend adding cocoa or dark chocolate chips. Raisins or dried cranberries also fit perfectly into the dough.
Best Storage
The cooled cookies keep in an airtight container at room temperature for up to 5 days. In the refrigerator, the shelf life extends to about 10 days. You can also freeze the cookies and store them for up to 3 months. To warm up, simply put the cookies in the microwave for 15 seconds or briefly in the preheated oven.
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Healthy Additions
These cookies are excellent as a base for other healthy ingredients. Chia seeds or flaxseeds increase the nutritional value additionally. Coconut flakes give an exotic note. For extra protein, you can also stir in a tablespoon of peanut butter. Experiment with different spices such as cardamom or vanilla.
After years of experience with various banana cookie recipes, I can confidently say that this version offers the perfect balance between simplicity and flavor. The natural sweetness of bananas combined with the hearty note of oats creates a truly delicious pastry that delights both young and old. This recipe impressively proves that healthy eating and real enjoyment need not be mutually exclusive.
Frequently Asked Questions
- → Do the bananas need to be very ripe?
- Yes, the riper the bananas, the sweeter and easier to work with they are. Brown spots are perfect for this recipe.
- → Can I use rolled oats instead of quick oats?
- Yes, but quick oats provide a better texture. Rolled oats will make the cookies heartier and more rustic.
- → How should I store these cookies?
- In an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.
- → Can I add spices or mix-ins?
- Yes, cinnamon, vanilla, or cocoa powder work well. Nuts or raisins are also delicious additions to customize the flavor.
- → Why aren't my cookies crispy?
- These cookies naturally stay soft and chewy. For more crispness, bake them longer at a lower temperature.