Step 1

Preheat oven to 180C/160C Fan/Gas Line a baking tray with baking paper.

Step 2

In a bowl, mash the ripe banana thoroughly, until smooth.

Step 3

Place the oats in a blender and pulse just a few times so that you have a mixture of fine oat ‘flour’ and some intact whole oats still.

Step 4

Add the blitzed oats to the mashed bananas and stir well until fully incorporated, then fold in the chopped chocolate, salt, cinnamon, and ginger. Mix well.

Step 5

Using a spoon and wet hands, divide the mixture (which will be quite wet) into 4 and shape into cookies (about 1cm/½in thick) on the prepared baking tray. They will not spread, so shape them as you want them to look when baked!

Step 6

Bake in the preheated oven for 18–20 minutes, or until the edges are golden-brown.

Step 7

Leave the banana cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.