70g mashed very ripe banana (about 1 medium banana)
1 tbsp vegetable oil
1 tsp vanilla extract
1 medium egg
50g toasted pecans, chopped
Preheat oven to 180°C.
Combine the flour, sugar, baking powder, mixed spice and salt in a mixing bowl. Combine banana, oil, vanilla, and egg in a medium bowl; stir into flour mixture with pecans (dough will be sticky).
Quickly shape dough into two 20cm-long rolls with floured hands. Place rolls on a parchment-lined baking sheet; flatten to 1cm thick.
Bake at 180°C until the surface is firm and pale brown, 20 to 23 minutes. Remove rolls from the baking sheet; cool 10 minutes on a wire rack.
Meanwhile, turn down the oven to 120°C. Cut each roll diagonally into 12 (1cm) slices. Place slices, cut sides down, on the baking sheet; bake 12 to 15 minutes. Turn cookies over; bake an additional 10 to 12 minutes until nicely golden (cookies may be slightly soft in centre but will become firmer as they cool). Remove from baking sheet; cool completely on wire racks.