The present utility model relates to food products but more specifically to the production of banana-turmeric cookies The utility model addresses the problem of conventional cookies relying heavily on imported wheat flour and offering limited nutritional and functional benefits, as well as the underutilization of indigenous crops such as honey banana and turmeric. Disclosed is a
composition of banana–turmeric cookies consisting following weight ratio: 34.86% of banana flour; 2.79% of turmeric powder; 15.77% of butter; 27.9% of sugar; 13.95% of egg; 4.19% of evaporated milk; 0.33% of baking soda; and 0.21% of salt.