Step 1

Preheat oven to 350F. Lightly grease two baking sheets and set aside. Peel and mash banana and set aside.

Step 2

Add vegetable oil, orange juice, sugar, and vanilla to a large bowl and beat well with a whisk or an electric hand mixer. Beat well until smooth. Whisk in mashed banana. 

Step 3

Sift dry ingredients (flour, baking soda, baking powder) and add slowly fold into mixing bowl with a rubber spatula. Make sure the ingredients are combined until a soft, but sticky dough forms. Incorporate the dark chocolate chips or chopped almonds if using.

Step 4

Divide the dough into 5 parts and place on baking sheets. Shape the dough into long loaves (about the length of baking sheet) and about 2 ½ inches wide and 1 inch thick. Smooth the tops and the sides of the dough with your hands or a wet bowl scraper. Score the loaves with a serrated knife (I like this so it is easier to cut through later). Cut lengthwise into ½ inch diagonal slices.

Step 5

Bake for 22-25 minutes and remove from the oven. Let the loaves cool for 5-10 minutes, and cut through the precut slices. Lay the cookies cut side down and bake for another 10-15 minutes, turning the cookies over at the halfway mark. Note, the cookies will get crispier the longer they bake—so this is all preference! I like to make one batch crispier for dunking into coffee, and one batch less cooked to just eat plain. The cookies will harden even more as they cool as well. 

Step 6

Once ready, take out of the oven and cool. Enjoy!

I prefer fresh squeezed oranges or orange from concentrate (don’t dilute before using for more flavor)

I live at a high altitude, so you may need to adjust your ratios. For example, if you’re at sea level you’ll need an extra 1/2 to 1 teaspoon of baking powder. Also, play around with the liquids, as you may not need as much as the recipe suggests if you live in a higher humidity enviornment.