Add brown sugar and mix well with a silicon spatula until it turns whitish.
Crack in the eggs and mix well.
Add the bananas and mix with a spatula while mashing coarsely.
Add all the flour (*4) and mix gently with a spatula (*5).
Crack in the nuts (*5) and mix with a spatula.
Pour the dough into a cookie-sheet-lined mold and flatten it out.
Bake in the oven for 30-40 minutes.
If the dough does not stick when pierced with a bamboo skewer, it is done.
NOTES
*1 Use bananas that are fully ripe with blackened skins. If you don’t have ripe bananas, you can heat them in the microwave for about a minute to increase the sweetness. You can cook the bananas with the skins on, but be sure to peel off some of the skin to prevent them from bursting during heating.*2 Almost all flour sold in Finland is strong flour. Cookies and cakes are all made with strong flour. I think this recipe can be made with light flour or all purpose flour, but I have no way to test it in Finland.
You can use all strong flour, but I used 1/3 whole wheat flour, referring to baking, to get a looser texture.*3 You can soften butter at room temperature, but I often cook on a moment’s notice, so when I start preheating the oven, I put butter in a bowl in the oven to soften it. Remove the bowl before it gets too hot and knead it with a spatula to soften all the butter.*4 Sieving the flour is troublesome. I always put it straight into the bowl. I don’t know if it makes sense, but when I add baking powder, I try to put it on top of the flour, not on top of the dough.*5 Since I am using strong flour, if I mix it too much, it will form gluten and become sticky. Use a spatula to scoop up the dough from the bottom and mix it roughly. To prevent over-mixing, add the nuts when the mixture is still somewhat powdery.
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