Try serving bananas in a different form than they grow on the tree. Banana flour is available in larger grocery stores or health food shops.
For about 35 biscuits you need:
150 grams soft butter, 140 grams raw sugar, one packet vanilla sugar, one egg, two ripe bananas, one teaspoon lemon juice, one packet baking powder, 60 grams banana flour, 150 grams flour, 50 grams dark chocolate, 80 grams cashew nuts
How to prepare the biscuits:
Place the softened butter in a bowl and stir until peaks have formed. Add the sugar, vanilla sugar and egg and mix until light and fluffy.
Peel the bananas, cut them into chunks and place them in a blender jug with the lemon juice. Puree the mixture until smooth and then add it to the egg mixture.
Mix the two flours and the baking powder and stir into the egg mixture. Mix everything together to form an even batter. Roughly chop the chocolate and cashew nuts and add both to the batter.
Shape and bake the biscuits in this way:
Divide the dough into approximately 35 equal portions. With slightly damp hands, shape them into balls, place them on a baking tray lined with baking paper and flatten them slightly. Bake them in the middle of an oven preheated to 200 degrees for 12 to 15 minutes.
Do you like it very chocolatey? Then melt a chocolate glaze and draw fine lines over the cooled biscuits.
The banana biscuits can be kept well sealed in a cool, dry place for at least a week.
This recipe is ideal for keeping very ripe bananas from being thrown away. The riper the bananas are when mashed, the more intense the flavor.
We hope you enjoy trying it out.
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