Raisin and banana cookies
These cookies make an ideal snack or lunch box addition and are a favourite with children and adults alike.
Makes: 16
Per serving: 119 Kcal, fat 5g, saturated fat 2.9g, salt 0.2g, carbohydrate 18.4g, sugar 10g, fibre 0.5g
85g unsalted butter, softened slightly
80g light brown soft sugar
A few drops of vanilla extract
1 large egg, beaten
1 small ripe banana, peeled and mashed
175g self raising flour, sifted
85g raisins
16 banana chips to decorate
1. Preheat the oven to 180°C /gas 4.
2. In a large bowl combine the butter, sugars and vanilla and beat together with a wooden spoon until light and fluffy. Add the beaten egg and mashed banana and mix together. Then stir in the flour and raisins until well mixed and all the flour is incorporated.
3. Using a spoon divide the mixture into 16 equal amounts and place on lightly greased baking trays leaving space in between each to allow for spreading during cooking. Top each cookie with a banana chip then bake in the preheated oven for 8-10 minutes or until golden brown.
4. Remove from the oven and leave to cool for 2-3 minutes before removing from the baking trays and transferring to a cooling rack to cool completely.
Top tip: These will store for 1-2 days in an airtight container.
Where to next?
Chocolate chip cookies
Cookies and biscuits
Try our cake recipes
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yummy mummy jen, 5 months [Offensive? Unsuitable? Report this comment.]
amazing recipe, would advise that you flatten them quite a bit before baking as they take a rather long time to cook otherwise and remain too moist in the middle. other than that they smelt tasted delicious!