But that is not the case with the recipe I’m sharing today. Oh no, these Roasted Banana Gingerbread Cookie Doughballs have gone through a number of transformations. Some were delicious but a wee bit awkward in appearance.
And some tasted a bit like muffin tops, but were just downright ugly. [An ugly they couldn't blame on the poor lighting.]
Even Mama Smart’s kitchen mascots couldn’t take their eyes off of them.
I’m not sure where this idea came from, but my obsession with roasting fruit (namely apples and grapes) and the long lost storage of an idea from a Cooking Light article on lightened-up banana pudding led me to the question: “What would happen if I roasted bananas?”
After about 15 minutes in the oven, bananas really start to show their roots. Unlike a Hollywood blonde-shell,* a little brown on a banana is a good thing.
*blonde + bombshell = blonde-shell^
^I know. I’m awesome.
[I vaguely recall reading on numerous blogs about "grilling" bananas by heating them in a pan on the stove. I feel like this was probably a craze that I completely missed--as per usual--but the effect is similar in its juicy, sweet, caramelized flavor.]
Mixing the bananas into gingerbread was really a stroke of genius. Bananas and ginger are a delicious combination….and who doesn’t love gingerbread?* (Probably a lot of people, but that’s beside the point.)
*Always. Forever. Any time of year.
10. Bake for 10-12 minutes until bottoms are browned.