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Method

1. Preheat oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper.

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

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.

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.

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!

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

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.