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.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Spices

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.

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Tips & Tricks

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

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.

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