Most of us have been faced with the dilemma of dealing with a few rapidly ripening bananas and understand the tension between not wanting to waste good food while also not wanting to put overly soft, brown bananas on top of our morning cereal. After my partner and I both purchased a full bunch of bananas on the same day, I found myself staring down at half a dozen soft, spotted pieces of the yellow fruit and debating what I would bake to use them up. Bananas are wonderfully versatile in baking, as their soft consistency doesn’t create the worry of getting the fruit soft enough to be enjoyable (like apples), but aren’t so juicy that one must compensate for the extra liquid by adding other ingredients (like with blueberries). I quickly found a recipe for banana cookies in my recipe tin, copied down during the year of so I spent building out this tin’s collection as a college student. Since I had just purchased some hazelnut paste (basically unsweetened Nutella), I decided to incorporate it into the recipe. I added the claim of “healthy” to this recipe after modifying the original to include less sugar and more banana, as well as more oats. I find that with a little experimentation, one can always decrease the amount of sugar and increase the amount of redeeming ingredients, and luckily, I got it right on my first try with these cookies.
Healthy Banana Nutella Cookies