2 cups (300 g) unbleached all-purpose flour

1 tsp baking soda

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 pinch of salt

1 cup (210 g) brown sugar

1/2 cup (125 ml) sunflower oil

1 egg

1 ripe banana, coarsely mashed

2 tbsp unsalted sunflower seeds, toasted

With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. 

In a bowl, combine the flour, baking soda, spices and salt.

In another bowl, whisk together the brown sugar and oil. Add the egg and beat until smooth. With a wooden spoon, stir in the dry ingredients and banana. 

With a ¼-cup (60 ml) ice cream scoop, spoon out six balls of batter on each baking sheet, evenly spacing them out. Sprinkle with the sunflower seeds. 

Bake one sheet at a time for 13 minutes or until golden. Cool on a wire rack.

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