Banana Recipes

Banana peanut butter muesli cookies

Your favourite muesli cookies…with a yummy twist.

Serves 16
Prep 10 mins
Cook 20 mins

Ingredients

  • 125g butter, chopped
  • ½ cup golden syrup
  • 1/3 cup crunchy peanut butter
  • 3 (360g) cups untoasted muesli
  • 1¼ cups plain flour
  • 1½ tsp baking powder
  • 2 large Cavendish Bananas, mashed (1 cup)
  • 125g milk chocolate, melted

Method

Preheat oven 180°C fan forced. Grease and line two large oven trays with baking paper.

Combine butter, syrup and peanut butter in a medium saucepan. Stir over a medium heat until butter is melted. Bring to boil. Remove from heat, cool for 5 minutes.

Combine muesli, flour and baking powder in a large bowl. Make a well in the centre. Add peanut butter, mixture and banana. Stir until well combined. Spoon ¼ cups of mixture onto prepared trays, about 4cm apart. Flatten slightly to about 7cm round.

Bake for 18-20 minutes, swapping trays halfway, or until golden. Cool completely on trays.

5 One at a time, dip cookies into chocolate to coat base. Return to trays, chocolate-side up to set. Refrigerate 15 minutes to set.

Notes

Tip It is best to use slightly over-ripe banana for the maximum flavour.

Tip Cookies will keep 4-5 days in an airtight container lined with foil. If the weather warm, store cookies in the fridge.