How many times it happens that the bananas turn black, nobody wants to eat them and we wonder; what can I do with them because I don’t want to throw them away? Today, I bring you a new recipe to make the most of those nutrient-rich and super sweet ripe bananas (did you know that the riper the bananas are, their nutrients and sweetness increase?) Make the most of them, go ahead and make this cookie recipe whole wheat bananas cookies!
Let’s talk about the preparation of these cookies. As for its preparation, it is easy to make, with few ingredients and easy access (nothing you can’t find in the fridge or in any market). In addition, they do not have any extra steps nor is it complicated to do.
It is a dough that does not need to be kneaded, so avoid doing it, if you do it you may develop gluten and the cookies will be hard. Stir with a spatula or spoon. It may seem to you that it needs more flour because it sticks, but it is not so, avoid adding extra flour. Once you’re done, wrap the dough in a kitchen film and keep it in the fridge for at least 30 minutes.
The size of these cookies is up to you and also the thickness. I made cookies a little big, not too thick and with this recipe I was able to make 24 cookies. Also, I did not use any cookie cutter to shape them other than my fingers. Although if you like them with a perfect shape you can do them however you want, but avoid kneading too much.
Its flavor is exquisite, they are not dry cookies, they are soft and highly flavored. I added lemon zest and vanilla essence too. Although this is optional for each one. You can also add orange zest and replace the vanilla essence with cinnamon.
Cooking is quick, in just 10-15 minutes you will be enjoying these delicious whole wheat banana cookies. At home, they were a success, so I hope you like them and enjoy!
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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.