Ingredients Jump to Instructions ↓

  1. You need one medium overripe banana (230g) for this recipe.

  2. 125g butter, softened

  3. 1 teaspoon finely grated lemon rind

  4. 1 cup (220g) firmly packed brown sugar

  5. 1 egg yolk

  6. 1/3 cup mashed banana

  7. 1 1/2 cups (225g) plain flour

  8. 1/2 teaspoon bicarbonate of soda

  9. 1 cup (90g) rolled oats

  10. 1/2 cup (75g) finely chopped dried dates

  11. 2/3 cup (60g) rolled oats, extra

  12. 4 dried dates (35g), seeded, chopped coarsely

Instructions Jump to Ingredients ↑

  1. Joshua Dasey/Justine Osbourne Preheat oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.

  2. Beat butter, rind, sugar and egg yolk in small bowl with electric mixer until combined; stir in banana then sifted flour and soda, oats and dates.

  3. Roll level tablespoons of mixture into balls; roll each ball in extra oats then place on trays 5cm apart. Press a piece of coarsely chopped date into centre of each ball. Bake about 15 minutes. Cool cookies on trays.

  4. Per cookie 4.4g total fat (2.6g saturated fat); 539kJ (129 cal); 19.9g carbohydrate; 1.7g protein; 1.7g fibre.


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