We all love the comforting aroma of homemade biscuits baking in the oven, but somehow that smell gets even sweeter when the bickies only use 2 ingredients and there’s barely any washing up to do afterwards.
It’s best to use a ripe banana for its firmness and flavour, but if you’ve got a bowl of fruit that’s starting to get some brown spots, they’ll be fine too. If the biscuits go soft when stored, you can pop them into the freezer to help them crips up again.
It’s the simple things in life we look forward to the most.
Prep time
5m
Cook time
25m
Serves
8
Ingredients
2
Ingredients
- 3/4 cup shredded coconut
- 1 large, ripe banana, peeled
Method
Step 1:
Pre-heat your oven to 180°C and line a baking tray with a sheet of baking paper.
Step 2:
Toast the shredded coconut in a pan over a medium heat until lightly browned.
Step 3:
Add the banana flesh and toasted coconut into a blender. Blend until the mixture comes together and the coconut is fine.
Step 4:
Shape the mixture into discs and space apart evenly on the baking tray. If the mixture is runny, spoon it onto the tray or add a little extra coconut. Bake the cookies for 25 minutes or until they turn golden.
You might also like...
Brown butter and sea salt choc chip cookies
Homemade brown butter, melted chocolate chips and sea salt flakes, all in one delicious cookie? We’ll put you down for a baker’s dozen!
Healthier gingerbread biscuits
There's nothing as comforting (and mouth-watering) as the smell of fresh gingerbread wafting through the air.
Coconut and date dream balls
Replace those supermarket snacks with our dream balls, featuring all of your favourite nuts, berries and seeds, and the natural sweetness of Medjool dates.
Blueberry and banana 'nice' cream
If you're craving a refreshing treat, try Jamie Humby's 'nice'-cream, made with bananas, blueberries, natural yoghurt and honey.