Preheat your oven to 180C (300F) and line two baking trays with baking paper.

In a medium bowl, combine the bananas, oats and peanut butter, stirring until completely incorporated and ensuring that the peanut butter is evenly mixed through.

Add the chocolate chips and raisins to the bowl, and stir to combine.

Use your fingers to make small balls of dough and place evenly on the baking trays, with a little bit of space between each cookie. These cookies don’t expand much while baking so you don’t need to worry too much about space.

Bake for 12-15 minutes, or until brown on the top. Remove from oven and allow to cool before serving.

Store in an airtight container for up to a week.