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Preheat the oven to 175C/300F.
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In a large bowl, mash the ripe banana.
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Mix in the wet ingredients, followed by the dry ingredients. Mix until everything is well combined.
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Portion out ~10 cookies (you can make more or less depending on how large you want your cookies) on a non-stick sheet. The cookies won’t spread much in baking, so no need to space them far from each other.
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Bake for around 20 minutes or until the tops are golden.
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Remove from the oven and let sit for a few minutes, then transfer to a baking rack to cool completely. The cookies should last about a week in the fridge, or you can freeze them to keep longer (but they never last that long for me). For an extra treat, I like to warm them up in the microwave for about 30secs to serve.