These flourless three seed banana cookies are a brilliant way to use overripe bananas. They are chewy, nutrient-dense, and naturally sweet without any added flour or processed sugars, functioning almost like a portable energy bar.

Prep time: 10 minutes | Cook time: 45–60 minutes (oven)

6 medium ripe bananas, peeled and mashed

240 ml (1 cup) unsweetened coconut flakes

240 ml (1 cup) raisins

120 ml (½ cup) sunflower seeds

120 ml (½ cup) pumpkin seeds (pepitas)

120 ml (½ cup) sesame or flax seeds (or a mix)

1. Prepare the base: In a large mixing bowl, mash the bananas until they reach a smooth, liquid-like consistency.

2. Combine: Fold in the coconut flakes, raisins, sunflower seeds, pumpkin seeds, and sesame/flax seeds. Stir until the seeds and fruit are evenly distributed throughout the banana mash.

3. Bake (oven method): Preheat your oven to 135°C (275°F). Line a large baking sheet with parchment paper, then scoop or spoon the batter onto the pan. Bake on the bottom rack for 45-60 minutes, until the cookies are firm to the touch and peel off the parchment easily.

4. Air fryer alternative: Bake at 95°C (200°F) until firm to the touch, usually 20-30 minutes depending on the model.

5. Dehydrator alternative: Place on trays and dehydrate for 2 days, or until the cookies are firm and chewy.

Yield: 16–20 cookies