Food waste is one of my big bugbears in life!
I think growing up in the countryside with a farming background made me appreciate the time and energy that must go into growing and producing food. This gave me an appreciation for minimising waste of anything not only food and maximising the use of your budget, resources, freezer, fridge and cupboard stocks.
Backpacking around the world allowed me explore and experience many different cultures and cuisines. It also made me appreciate my ability to fuel my body with nourishing food and create dishes from very few ingredients. This not only ensured I fueled my body for each days adventures but also kept me on budget throughout the year.
Visiting Colombia, I first tasted these cookies whilst staying in a hostel on the northern Caribbean coast. Bananas grew all around the hostel so obviously there was an endless supply. Most bananas were sold to local markets or bartered to neighbours for other supplies. Many bananas didn’t get sold in time and over ripened awaiting delivery. Instead of allowing these to decompose, the hostel kitchen made a batch of doorstep size (they were literally the size of my two hands!!) chocolate chip and banana cookies every morning. Needless to say they were delicious so I had to ask for the recipe.
The recipe has been slightly modified to reduce the sugar quantity. The original used both brown and white sugar. I have replaced with a mere 2 tablespoons of honey which I think is enough with the natural sweetness of the bananas. Simply increase the quantity of honey or use brown sugar (130g and beat together with the butter) to your preference. The cookies also freeze really well, freeze flat in a resealable container or bag.
If bananas aren’t your thing try my other favourite chocolate chip cookie recipe!!
Makes 20 cookies.
- 130g butter, softened
- 2 tbsp honey
- 3 eggs
- 3 tsp vanilla extract
- 2 overripe bananas, mashed
- 330g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1.5 tsp baking soda
- 2 tsp hot water
- 150g dark chocolate chips
- Preheat an oven to 180°C. Grease two baking trays with butter or oil.
- In a large mixing bowl, beat the butter using a handheld or stand mixer until fluffy peaks form.
- Add the honey and beat again.
- Whisk the eggs and vanilla essence together and stir through the mix.
- Add the mashed bananas and stir again until well combined.
- Sift the flour, baking powder and salt together in a large bowl. Fold 2 heaped tablespoons of the flour mix at a time into the butter mix until all combined.
- Dissolve the baking soda in the water and add with the chocolate. Stir through until well scattered through the mix.
- Place heaped tablespoons of the cookie dough on the prepared trays (you will probably have to bake in two batches).
- Bake in the oven for 10-12 minutes or until golden on top and cooked through.
- Remove from the oven and allow to cool on a wire rack.
- To freeze: allow to cool fully and freeze flat in a resealable container or bag.