ReceptnaptárBlack sesame banana oat cookies
Black sesame is a favourite of Japanese cooking and traditional “healthy” desserts: an earthy, nutty, slightly bitter taste, rich in calcium. These banana oat biscuits are built on a two-ingredient base (banana + oats), with the sesame adding striking black specks and depth.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Preheat the oven to 175 °C (160 °C fan) and line a baking tray with baking paper.
- Mash the bananas completely with a fork.
- Add the oats, sesame seeds, honey, cinnamon, salt and (if using) the raisins.
- Mix well and leave for 5 minutes so the oats absorb the moisture.
- Place tablespoon-sized mounds on the tray and flatten them with your palm.
- Bake for 14–16 minutes until the edges are golden; cool on a rack.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use very ripe bananas so no sugar is needed.
- Toast the black sesame beforehand for more flavour.
- The biscuits stay soft; bake longer for crisper ones.
- Keep in a closed tin for 4 days.
Frequently asked questions
With white sesame?
Yes, but black sesame is more intense and more striking.
Is it gluten-free?
With gluten-free oats, yes.
Similar recipes
- Tahini honey sesame cookies · Greek
- Oatmeal raisin cookies light · American
- Banana oat cookies (no added sugar) · Hungarian
- Pan-fried banana with kinako · Japanese
- Sesame oat crisps · Chinese
- Sablés à l'avoine et au citron (lemon oat shortbread) · French
More japanese ideas
- Light mizu-yokan (red bean jelly)
- Pumpkin tofu muffins
- Ginger lemon agar fruit jelly
- Kabocha dango with kinako
- Matcha banana dorayaki light
- Black sesame pudding (goma purin)
- Yuzu yogurt cream cups
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings