For dessert, Minoo selected a Chocolate Banana Cookies recipe to end the meal at South Arm Community Kitchen. This Chocolate Banana Cookies are great for breakfast or tea time snack. They can be easily packed into the lunch box.

This Chocolate Banana Cookie is soft and fluffy. It’s has a cakey texture. You may use various types of chocolate for this recipe, like milk, white, dark or flavoured chocolate. If you do not like banana, you may leave it out. To make this into a real chocolatey cookie, you may add 2 tablespoons of cocoa powder.

We made this recipe with dark chocolate which is produced by adding fat and sugar to the pure cocoa solids. Dark chocolate is believed to reduce the possibility of heart attack when consume in small amount regularly. This is due it’s dark chocolate is a rich source of epicatechin and gallic acid which possess cardioprotective properties.

Ingredients

• 1 large ripe banana, peel and slice
• 4 oz (100g) unsalted butter, cut into pieces
• 2/3 cup (100g) soft light brown sugar
• 1 medium egg, beaten
• 1 cup (100g) all purpose flour
• 1/2 teaspoon (2.5ml) baking powder
• 1/3 cup (50g) oats
• 4 oz (100g) dark chocolate, broken into small chunks

We usually double or triple the recipe when we cook in the community kitchen. The left over food can be brought home for our family to try.

I love butter in the 1/2 cup stick. It is much easier to cut up the quantity required. I’m glad it can be found in the Real Canadian Superstore now.

Source: Minoo

Instructions

Preheat the oven to 350F and grease 2 cookie sheets with butter or line them with parchment paper. Combine the all-purpose flour, oats and baking powder in a bowl and mix well.

Process slice banana, butter, egg and brown sugar in a food processor until smooth.

Transfer the mixture from the food processor to a bowl and mix in the dry ingredients by hand. If your food processor is big enough, you may add the dry ingredients into the food processor and pulse until combine.

Transfer the mixture to a bowl and stir in the chocolate chunks.

Drop heaped spoonfuls of the cookie dough onto the baking sheets. Flatten them and bake for 15 minutes to 20 minutes in the 350F preheated oven. Cool for 5 minutes, and transfer to a cooling rack.