Preheat the oven to 180c/350f.
Stir together the banana and sesame seeds, then spoon approximately 1 Tablespoon of the mix into cookie shapes on a lined baking sheet, making around 10 cookies. If you’re adding chocolate later then use the back of a Tablespoon to gently press down to create a little dent on however many you like (we did half with and half without).
Bake in the oven for 18-20 minutes until lightly golden.
Remove from the oven and leave to cool fully on the tray.
Melt the vegan chocolate if using, then spoon it into the dent, and leave to set at room temperature.
Enjoy!
Store in an airtight container at room temperature for two days or in the fridge for up to 5 days.
