Air-fryer soft banana and peanut butter cookie
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free and 4 more Indicative dietary requirements
View full classification 18 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert · Afternoon snack
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Banana ripe, peeled 120 g
- Egg one medium egg without shell 50 g
- Peanut butter 100% peanuts 20 g
- Plain flour wheat flour 70 g
- 70% dark chocolate chopped 20 g
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Method
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Mash the banana with a fork. Add the egg and peanut butter and mix until no streaks of egg remain.
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Fold in the flour and half the chocolate. Mix only until the flour is incorporated; the mixture will be a thick batter rather than a kneadable dough.
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Spread in a shallow heatproof silicone tin about 18 cm wide, making a layer roughly 1 cm thick. Scatter the remaining chocolate over the top. The tin must fit without touching the sides or heating element.
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Preheat the empty air fryer for 5 minutes at 170°C. Cook for 12–15 minutes at 170°C until the edges are golden and the centre is firm with no liquid batter. A skewer should have no flour-and-egg batter on it, although melted chocolate may leave a mark.
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Cool in the tin for 10 minutes before lifting out the cookie. Cut into two portions.
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