Molasses and Banana Cookies

Name: Molasses and Banana Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 24 cookies
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (softened); 3/4 cup molasses; 1 cup mashed ripe bananas (about 2 bananas); 1 large egg (room temperature); 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves

57 min 24 cookies Easy

All Recipes

These soft and chewy molasses and banana cookies are a delightful treat, combining rich molasses with the natural sweetness of bananas.

Prep

15 min

Cook

12 min

Total

57 min

Servings

Difficulty

Easy

Molasses and banana cookies are a unique twist on traditional cookies, offering a warm, comforting flavour perfect for any occasion. The combination of rich molasses and sweet bananas creates a moist and chewy texture that melts in your mouth. These cookies are perfect for a cozy afternoon snack or a sweet breakfast treat. The natural sweetness of bananas pairs beautifully with the deep, robust flavour of molasses, making for a cookie that is both satisfying and delicious.

Instructions

Preheat the oven

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Pro tip: Preheating ensures even baking of the cookies.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream butter and molasses

In a large bowl, beat the softened butter and molasses together until smooth and creamy.

Pro tip: Ensure the butter is at room temperature for easy mixing.

Add bananas and egg

Mix in the mashed bananas, egg, and vanilla extract until well combined.

Pro tip: Use overripe bananas for a stronger flavour.

Combine mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pro tip: Overmixing can lead to tough cookies.

Chill the dough

Cover the dough and refrigerate for at least 30 minutes.

Pro tip: Chilling helps the cookies hold their shape during baking.

Scoop and bake

Using a tablespoon, scoop the dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Bake for 10-12 minutes until the edges are set.

Pro tip: The centres should look slightly undercooked for a chewy texture.

Cool cookies

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling on the sheet helps the cookies firm up.

💡

Tips & Tricks

Use overripe bananas for the best flavour and sweetness.
Chill the dough before baking for more evenly shaped cookies.
Store cookies in an airtight container to keep them soft.

Frequently Asked Questions

Can I use whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option.

How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days.

Can I freeze the dough?

Yes, freeze dough scoops on a baking sheet, then transfer to a bag. Bake from frozen, adding a few extra minutes.

Can I add nuts or chocolate chips?

Certainly, add up to 1/2 cup of nuts or chocolate chips to the dough for added texture and flavour.

What if I don't have molasses?

You can substitute with dark corn syrup or a similar dark syrup, but the flavour will differ slightly.

Serving Suggestions

These cookies are best enjoyed fresh out of the oven, but they also store well, maintaining their softness for several days. Pair them with a cup of tea or coffee for a delightful afternoon break. For make-ahead convenience, freeze the dough in portioned balls and bake directly from frozen, adding a few extra minutes to the baking time.

Nutrition per serving

105

Calories

Protein

Fat

19g

Carbs

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