Banana and rolled oats chocolate chips Cookies

A few bananas too “black” to even contemplate eating, a desire for “healthy” biscuits to take round a friend for coffee et voilà!



  • 2 small or 1 large ripe banana, mashed
  • 60g light brown sugar
  • 25g caster sugar
  • 60g butter, softened
  • 1 tsp vanilla extract
  • 1 large egg, lightly beaten
  • 150g plain flour
  • 180g rolled oats
  • 1 tsp bicarbonate soda
  • ½ scant tsp salt
  • 1 tsp ground vanilla
  • 100g chocolate chips or cranberries etc….


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and get 2 baking trays ready
  • In a large bowl mix the first 5 ingredients at medium speed until smooth
  • Add the egg and beat well
  • In another bowl, put the flour, oats, soda, salt and ground vanilla together and stir with a whisk
  • Add it to the first bowl and mix on medium speed (I found vigourously by hand worked better for me) until well blended
  • I divided the batter between the 2 bowls and added chocolate chips in one and dried cranberries in the other
  • Scoop or spoon the batter between the 2 trays, it makes around 20 cookies
  • Bake in the oven for about 15 to 18mn until slightly golden
  • Leave for 2mn before transferring onto a cooling rack



Biscuits aux Flocons d’Avoine et Banane

Quelques bananes trop mûres , une envie de biscuits, et presto!



  • 2 petites bananes bien mûres et écrasées
  • 60g sucre brun
  • 25g sucre + 1 sachet  de sucre vanillé
  • 60g beurre mou
  • 1 c. à c. d’extrait de vanille
  • 1 œuf, battu
  • 150g farine fluide
  • 180g flocons d’avoine
  • 1 c. à c. bicarbonate de soude
  • 1/2 c. à c. sel
  • 1 c. à c. de vanille en poudre
  • 100g de pépites de chocolat ou canneberge etc…


  • Préchauffer le four à 180C/ 160Fan/ Gaz 4 et préparer 2 plaques de four
  • Dans un grand bol, mélanger les 5 premiers ingrédients avec un mixer 2mn
  • Ajouter l’œuf et battre pour bien incorporer
  • Dans un autre bol, mélanger la farine, les flocons, le bicarbonate, le sel et la vanille en poudre ensemble
  • Verser le mélange de farine dans le premier bol et battre au mixer ou à la main jusqu’à l’obtention d’une belle pâte
  • Personnellement j’ai divisé la pâte en deux et ajouté des pépites dans l’un et des canneberges dans l’autre
  •  A l’aide d’une cuillère (j’utilise mes cuillères à glace) déposer la pâte sur les plaques, ce qui m’a fait 20 biscuits
  • Enfourner 15 à 18mn et sortir dès que les bords brunissent. Laisser refroidir 2mn puis transférer sur une grille de refroidissement

Cardamom & Orange Cake with a Pine Nuts Streusel

I love the smell of cardamom, ground or pods, and I use it quite liberally in curries etc… but I’ve always fancied trying it in cakes… so here it is: it has a strong distinctive flavour and the orange comes through first


Ingredients for the Streusel:

  • 70g plain flour
  • 60g pine nuts (¾ coarsely chopped)
  • 50g sugar
  • 1 tbsp grated orange zest
  • 1 tsp instant coffee powder
  • ½ tsp ground cardamom
  • 1 pinch ground vanilla
  • 50g butter, softened

Ingredients for the cake:

  • 225g plain flour
  • 2 tsp baking powder
  • ½ scant tsp salt
  • 1 ¼ tsp ground cardamom
  • 1 tsp instant coffee powder
  • 100g sugar
  • 2 tbsp finely grated orange zest
  • 120g melted and cooled butter
  • 2 eggs
  • 120ml milk
  • 110ml strong coffee, cooled
  • 1 tsp coffee extract
  • 1 ½ tsp vanilla extract

Preparation for the streusel:

  • Toss all the ingredients except the butter in a large bowl with a wooden spoon
  • Add the butter and, using your fingers, mix together until you get a crumbly mixture, of different sizes. Set aside

Preparation for the cake:

  • Preheat oven to 200°C/180°fan/ Gas 5 and prepare a 20cm/ 8″ round cake tin. Place it on a baking tray
  • In a large bowl, whisk together the flour, baking powder, salt, ground cardamom and coffee powder
  • In a smaller bowl, rub the sugar and orange zest together with your fingers until the sugar is well infused
  • Mix it in with the dry ingredients and blend well
  • Mix all the wet ingredients together in the smaller bowl and pour over the dry ingredients. Stir gently and only until the batter is evenly blended
  • Scrape the batter
  • into the prepared tin and top with an even layer of the streusel. Pat gently into the batter
  • Bake for about 40mn: the cake well risen, golden crumbs and clean skewer from the centre
  • Transfer immediately to a wire rack to cool