These are completely effing gorgeous, from dan Lepard in the Guardian ... enjoy !
Banana fudge cookies
A heavy dusting of icing sugar before baking, one that's so thick you can't see the mixture underneath, gives these soft cookies a sugary, crisp and cracked crust. If you like only crunchy biscuits, these aren't for you, but if you like a tender cookie and have a couple of mushy bananas in the fruit bowl, they'll do nicely.
125g caster sugar
125g soft, light brown sugar
2 very ripe bananas, mashed
250g unsalted butter, softened
2 tsp vanilla essence
200g plain flour
50g cocoa
2 level tsp bicarbonate of soda
175g rolled oats
Icing sugar, and lots of it
Preheat the oven to 180C (fan-assisted)/350F/gas mark 4 and lightly grease a baking tray. Beat the sugars, banana, butter and vanilla until fluffy. Sift the flour, cocoa and soda, beat in, then beat in the oats. Cover and chill for 30 minutes.
Spoon nuggets the size of unshelled walnuts (40g-50g) out of the bowl, roughly shape into balls, then press these onto the tray, spaced 3-4cm apart. When the tray is full, return the bowl to the fridge, then get cracking with the dusting. Using a tea-strainer, heavily sift a load of icing sugar over each unbaked blob so it disappears under the whiteness.
Bake for 15-20 minutes until the cookies look baked (it's a tricky one to judge), then leave for a moment before easing off the tray with a spatula and onto a wire rack. Repeat with the remaining mixture.