The world is in chaos right now and the only thing that makes sense is banana bread. Maybe it’s a metaphor for us all in COVID lock-down? Like the brown banana, there you are languishing on your couch, feeling unwanted, squishy, perhaps a little smelly, and ready to put yourself in the bin. But then in a break from Netflix and day drinking, you decide to peel off your stained tracky daks to shower, wash your hair and turn yourself into something more palatable. You are now Banana Bread.
I decided to make cookies with the same awesome flavour. And I gave a nod to our vegan friends who have had to give up their recent airtime to global pandemics, riots, looting, conspiracy theories and alien invasions. What? That hasn’t happened yet? Next month? Ok, stay tuned….
- 2 ripe, brown bananas
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 teaspoon maple syrup
- Pinch sea salt
- 1 cup almond meal
- 2 tablespoons desiccated coconut
- Preheat oven to 175 degrees celsius.
- Prepare cookie tray with baking paper.
- Mash the banana in a bowl.
- Mix in baking soda, cinnamon, maple syrup and salt.
- Mix in coconut and almond meal. I find this works best with a rubber spatula so you can scrape sides of both and smoosh ingredients together until well combined. Mixture will be quite thick.
- Divide mixture into 8. Shape each one into a ball then flatten slightly, to about 1cm thick.
- Lay cookies on tray and bake for 25 minutes.
- Cool on tray.
- Store in fridge.