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Preheat the oven to gas 4, 180°C, fan 160°C. Line a large baking tray with non-stick baking paper.
In a large bowl, stir together the oats, flour, cinnamon, bicarbonate of soda and a pinch of salt (optional). In a separate bowl, mash the bananas with a fork, then whisk in the honey, egg and oil. Pour the wet ingredients into the dry and add the grated carrot and apple. Mix with a fork until just combined.
Roll the mix into 12 balls (5cm wide); arrange on the baking tray. Press the balls down with your fingers to make a cookie shape.
Bake on the middle shelf for 15 mins or until firm, turning the tray halfway through. Transfer to a wire rack to cool. Store in the fridge in an airtight container for up to 3 days, or in an airtight bag in the freezer for up to 2 months.
