When we visited the Hilo farmer’s market last weekend, they had a sale going on at the front office for organic bananas: $18 for a 30 pound box. These are called ladyfinger bananas, and they’re about six inches long. They’re really sweet and stay nice and white even when the peel gets black. Their peels are super thin, and our dogs like to eat them with the skin on!
Anyway, we bought two boxes thinking it wouldn’t be a problem to get through them all before they got too ripe. After all, they were pretty green when we bought them. But alas, with the humid weather here on the Big Island, it didn’t take long for them to start ripening up.
We ate most of them, but ended up with about a dozen really, really ripe bananas that I figured I would have a little fun with in the kitchen. I looked up recipes for banana fritters, which most called for frying. I looked up recipes for muffins, and cookies, and cream puffs. And with all of the ideas I came across, I got the inspiration for these banana cream cookies with chocolate chunks and peanuts.
These cookies came about using what few ingredients I was able to find in the kitchen, but they turned out the bomb! They’re like a cross between banana cream pie and soft chewy cookies in the middle, with little bombs of chocolate and peanuts throughout. The outer crust gets just a little crunchy which offers an inspirational texture to the treat overall.
These babies are really delicate because they’re so creamy and gooey inside, so they have to be handled with care when they’re eaten. If you pick them up like you would your average cookie, chances are that it will break apart on you. So pick it up lightly, and enjoy it slowly. It’s worth every bite!
Banana Cream Cookies with Chocolate Chunks and Peanuts
- About 6 average size bananas, very ripe with black spots on them
- 2 cups oat flour (blend oats in a blender or food processor into a powder)
- 1 cup nut milk (I simply blended some sunflower seeds with water to make mine)
- ½ cup date paste (blend dates with just enough water to make a paste)
- 3 tbsp vegan chocolate chunks
- 3 tbsp roasted peanuts, or nuts of your choice (I so would have used macadamia nuts if I had them on hand!)
- 2 tbsp flaxseed meal
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
Preheat your oven to 350 degrees F
In a large bowl, use your hands to mash the bananas until they’re mostly creamy but with a few chunks of banana left in the mix.
In a separate large bowl, mix all of the other ingredients until well blended, and then lightly fold the bananas into the concoction until they’re well incorporated.
On a baking sheet that is lined with parchment paper or slightly greased drop about two tablespoons worth of the mixture into little piles and use your spoon to spread the mixture out a little to look like cookies.
Bake the cookies for 12-15 minutes or until the tops are slightly brown – they’ll feel pretty firm when you lightly touch them, but they will be really soft when you transfer them to a cooling rack or the counter with your spatula.
Once transferred to cool, let them rest for at least 15 minutes so they can set before enjoying them.