Here, the pleasantly sweet and creamy banana is enriched with crunchy nuts and gentle jello pieces, which means a pure enjoyment in each bite! The recipe is very generous, which means it's great for parties and big dinner gatherings. Besides, it can be easily made vegan. Also, those cookies freeze well, so you can make them ahead and store them for up to 5-6 weeks, at least!
And you will need:
- Beat butter and sugar until soft, smooth and creamy.
- Smash the bananas with a fork as much as you can, or use a blender. Add banana mush into the creamed butter and mix for a couple more seconds until homogenized.
- Now, add both kinds of walnuts and chopped jello and stir.
- Gradually add some of the ground biscuits, a few spoonfuls at a time, while "kneading" the mixture with your hands. Add as much biscuits as needed until you get a mixture that won't stick to your hands, that can be shaped and hold its shape.
You will need nearly 400 g of biscuits, depending on the juiciness (i.e. ripeness) of bananas.
This time, I used a triangular mold covered with plastic foil. I pressed the mixture inside the mold to remove any air bubbles and covered it with the foil. I left it for about an hour in the fridge to set and become firm, then took it out from the mold, removed the foil and cut it into slices.
You can leave the cookies plain, or do some decoration - you can sprinkle them with melted chocolate, sprinkles, roll them in ground walnuts or completely cover them with chocolate.
As I mentioned, those cookies freeze well. Just wrap them well in a plastic foil or seal them in a plastic box and you can be sure you have fresh and delicious cookies just 15-20 minutes after defrosting.
Enjoy and bon appétit!
p.s. Apologies for the bad quality of the photos. Will try to replace them with much better ones asap!