Ingredients:
150 g unsalted butter, softened
130 g brown sugar
35 g white sugar
1 large egg
1 egg yolk
60 g honey
2 tsp vanilla extract
1–2 tsp banana extract
230 g all-purpose flour
60 g finely ground dried banana chips
60 g chopped dried banana chips
2 tsp ground cinnamon
2 tsp cornstarch
½ tsp baking soda
½ tsp salt
120 g pre-made chocolate cookies (broken into small pieces or mini cookies for topping)
Method:
Preheat oven to 170°C.
Cream butter and sugars 3–4 minutes until light and fluffy.
Add egg, yolk, honey, vanilla extract and banana extract. Mix until smooth.
In a separate bowl, combine flour, ground dried banana chips, cinnamon, cornstarch, baking soda and salt.
Fold dry ingredients into butter mixture gently.
Fold in chopped dried banana chips.
Fill silicone molds with 82g dough per cavity.
Gently press 10 g pre-made chocolate cookie pieces into the center top of each dough portion.
Chill 30 minutes if possible for best thickness.
Bake 10–16 minutes. Centers should remain slightly soft.
Cool 10–15 minutes before unmolding.
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