Method

1. Prepare your favourite banana bread and bake according to the recipe. Allow it to cool completely before making the crumbs.
2. Slice the cooled banana bread into thin slices and toast until golden (either in a toaster or under a grill). Spread each slice with butter and sprinkle with sea salt, then blitz in a food processor until you have fine crumbs. Set aside.
3. To make the cookie dough, cream the butter, brown sugar and caster sugar until light and creamy. Add the egg and mix until combined. Add the self-raising flour, plain flour, salt, baking powder and cinnamon, then mix until a dough forms. Fold through plenty of chocolate chips.
4. Add ⅓ of the banana bread crumbs to the cookie dough and mix until just combined. Set the remaining ⅔ aside for coating the cookies.
5. Mix the cinnamon and maple syrup together to make the maple swirl. Add to the cookie dough and gently swirl through, being careful not to overmix.
6. Scoop out even portions of dough and roll each one generously in the remaining banana bread crumbs, coating all over.
7. Place the cookies on a lined baking tray, leaving room for them to spread. Bake at 180°C for approximately 12 minutes, or until golden around the edges and baked through.
8. Allow to cool slightly before enjoying!

‍