The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy. The banana is added for both the moisture and the distinct flavour it brings to the cookies.
The pecans are a classic match, but walnuts can be used instead, if you prefer. Prep time: 20 minutes, plus 3 hours chilling time | Cooking time: 10 minutes About 24 Recipe from Sweet by Yotam Ottolenghi and Helen Goh (Ebury Press, £27).
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