Banana and Oatmeal Cookies

Ingredients

• 2 whole ripe bananas
• 100 g oatmeal
• 1 tbsp cinnamon powder
• 1 tbsp honey

Method

Mash the bananas to a smooth purée in a bowl — you're aiming for no fibrous chunks. Overworking doesn't matter here because there's no gluten to develop. Stir in the oatmeal, cinnamon, and honey until the mixture is evenly combined. The bananas' natural pectin and the oats' starches form a loose batter that will bind as it bakes; the honey adds a subtle umami depth that reads as caramelisation without requiring added sugar.

Heat the oven to 180°C. Line a baking tray with parchment. Drop spoonfuls of the mixture onto the paper, spacing them about 4 cm apart, and flatten each with the back of a wet spoon into rough discs about 8 cm across. The shaping matters — flatter biscuits will crisp at the edges while staying tender at the centre; thicker ones will remain cake-like. You're looking for two textures working together, which is the point of this cookie.

Bake for 18–22 minutes. The outer edge should show a light bronze colour and feel firm to the touch, while the centre should still yield slightly when pressed. This is the visual cue that counts — oven temperatures vary, so ignore the timer if the edges are still pale. The bananas' sugars caramelise slowly in a moderate oven, and the oats' fibres continue to firm up as moisture evaporates. Don't overbake chasing crispness across the whole surface; these aren't meant to snap.

Cool on the tray for 3 minutes — they'll firm as they cool — then transfer to a wire rack. Eat them warm, when the centre is still faintly soft and the cinnamon notes are brightest, or cool them completely for a firmer bite. Store in an airtight container for up to three days, though they dry out steadily after day two. If they've staled, a 30-second blast in a toaster oven restores some softness, though it's not a fix — eat them fresh.