Everyone sometimes has some unfortunate bananas, forgotten for days in the fruit bowl, until they turn brown. We can peel them and freeze them for an ice cream or, in the winter, when you don’t feel like freezing anything, make cookies out of them.
Ingredients:
- 2 medium bananas, very ripe (mine were 180 grams both)
- 2 tablespoons of lemon juice
- A teaspoon of baking powder
- 50 grams of coconut oil
- 50 grams of sugar (raw, if you have it)
- An egg
- One tablespoon (5 grams) of carob
- 50 grams of coarsely ground walnuts
- 100 grams of buckwheat flour
- 50 grams of tapioca starch (flour).
- Half a teaspoon of salt
- Half a teaspoon of cinnamon
- A teaspoon of rum essence
Method of preparation
Peel the bananas, mash them with a fork, put lemon juice and baking powder on them, mix and set aside. We bring the coconut oil to a liquid state, if it is summer it is already liquid, if it is winter we put the bowl in which it is in warm water or on the radiator (it takes a little longer on the radiator). Add sugar, egg, carob, salt, flavors and mix well. Next is the flour and finally the nuts. Now the dough is quite liquid, so we put it in the refrigerator for 20-30 minutes, to harden a little. No more, because it will be too hard and we won’t be able to form the cookies. We remove from the refrigerator and, with wet hands, form balls that we put directly in the tray on baking paper or on a flat plate, if the tray does not fit into the refrigerator, because this time we will put the formed cookies in the refrigerator for an hour. If we put them directly in the tray, we can leave them like that, balls, or we can flatten them. The texture of the cookies will be different at the end depending on how we choose. I left them as balls. We heat the oven to 150 degrees and bake them for around 35 minutes, it depends on everyone’s oven and the size of the cookies. When they are golden on the bottom they are ready. They are filling, with a dense texture, but still light, with a flavor of lemon and rum.