Not that bananas would have been available during the War, but I still like these cookies for their oatmeal and lack of sugar and eggs. I suppose, true Home Front enthusiasts could puree cooked parsnips with a bit of sugar and banana flavouring to make a Home Front version, but I’m not one to go that far if I’ve got overripe bananas anyway.
Puree 3 soft bananas with 1/3 cup oil and 1 teaspoon of vanilla. Combine puree with 2 cups of rolled oats*and 1 cup of raisins. If you have any sunflower seeds or broken nuts, you can add those in too, or you can just add in another small handful of oats. When thoroughly combined, the mixture should be sticky and able to clump together.
Heap into cookie sized shapes on a baking tray and bake at 350 F/ 180 C/ Gas Mark 4 for about thirty minutes. These go surprisingly fast for healthy cookies, especially with Daughter.
You could probably also swap about half this for cold porridge/oatmeal and be okay, though I never seem to have cold porridge and overripe bananas at the same time.