Preheat the oven to 180C.
Put everything apart from the pecan nuts into a bowl, then mash and mix together well.
Scoop out four cookie shapes on a lined baking tray.
Top with a pecan and bake for 20 minutes.
Be sure to use very ripe bananas. Ripe bananas have much more natural sweetness than very yellow bananas.
Use baking paper (not greaseproof paper) to line your baking tray. It means you’ll have no sticking problems.
Store cookies in airtight container to keep them for a few days. If they are a little dry, microwave them for about 30 seconds to refresh them.
Prep time: 5 minutes
Cook time: 20 minutes
1 banana peeled
75g rolled oats
30g crunchy peanut butter
1 tsp ground cinnamon
1 tbsp runny honey
4 pecan nuts