Ingredients:

  • 2 large bananas (approx. 230g), overripe and heavily spotted
  • 1.5 cups rolled oats (135g)
  • 0.33 cup dark chocolate chips (60g), 70% cocoa or higher

Instructions:

  1. Peel the 2 large bananas into your mixing bowl.
  2. Use a fork to crush the fruit until it looks like thick liquid with very few lumps. Smooth puree ensures the oats are evenly coated.
  3. Pour the 1.5 cups of rolled oats into the bowl.
  4. Stir with a spatula until every oat is visibly glossy and coated.
  5. Add the 0.33 cup of chocolate chips and stir gently to distribute.
  6. Let the mixture sit undisturbed for 5 minutes. This step is vital for the oats to absorb the banana moisture.
  7. Preheat to 175°C (350°F) while the dough rests.
  8. Scoop 1.5 tablespoon mounds onto a parchment lined tray, leaving 2cm between them.
  9. Use the back of a spoon to press them into 1cm thick discs. These do not spread while baking.
  10. Cook for 12 minutes until the edges are firm and the chocolate is glistening.