- Prep time 20 minutes
- Cook time 14 minutes
- Makes 12 cookies
Like peas and carrots, banana and miso were just meant to be. The umami saltiness from the miso balances out the sweetness of the overripe banana. Indulge & devour with a glass of ice cold vanilla almond milk. —bobbiegarbutt
What You'll Need
soft brown sugar
1 1/2 tablespoons
miso paste (brown or white)
ripe banana, mashed
dark chocolate chips
- In a medium bowl mix the dry ingredients: flour, baking powder, salt. In a separate large bowl, beat the butter, olive oil, miso paste and sugar until well combined. Crack in the egg, banana and vanilla extract. Beat to combine. In two batches, add the dry mixture to the wet mixture. Add in 3/4 of the chocolate chips and all the nibs if using. Mix
- Transfer your dough onto a sheet of baking parchment and roll into a log (chunky sausage), securing the ends with a rubber band or string. OR scoop your batter into large balls with an ice cream scoop and place on a baking tray. Cover with baking parchment and rest in the fridge for 1hr+ or overnight.
- Heat oven to 170C fan. Slice 1.5cm thick discs (if you have used the log method). Place your dough balls/discs about 3 inches apart. Insert the remaining chocolate chips into each cookie.
- Bake for 12-15 minutes until turning just golden. They should still be soft to touch when fresh out the oven. Allow cookies to cool on a baking sheet for 5 minutes before transferring them to a wire rack to cool completely.