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.]
With very lovely ‘butts.’
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.
I think it’s a little unfair.
My tastebuds unanimously agree that banana and ginger and cloves and molasses are a magical match.
And these Roasted Banana Gingerbread Cookies certainly ain’t no hollaback girls.
But they are bananas.*
Roasted Banana Gingerbread Cookies10. Bake for 10-12 minutes until bottoms are browned.
In one batch, I added chopped banana to the batter prior to baking. I am really only telling you this because I feel a strange affinity towards this photo and wanted to share it with you.
{ 9 comments… read them below or add one }
now I have that song stuck in my head! Hahah I am loving this recipe though! How creative
These look so good! You are quite the baker girl! My husband (who you know loves lonesome bananas) will stop by the local Wegmans and buy all the single bananas (all the single nanas, all the single nanas) and slice them up and turn on the dehydrator. They shrink up so small you have to do a bunch to get a bag full. Yum! I will have to try some in a cookie
Thanks!
holy crap. making these immediately. did you develop this recipe for me?! sure seems like it
For someone who doesn't do a lot of recipe creating or repeating, you definitely put in the work to nail these! They sound and look delicious! PS: I have a giveaway going on now that I think you might be in to!
i just sent you an email with my faaaavorite way to make banana bread (hint, it involves nuking the bananas, straining out the banana juice, and cooking it down to make a syrup that sweetens the bread).
Mmmmm… I love melted bananas. Did you know you can actually bake them right in the skin? I made a breakfast banana bread like that last year. It was glorious. As I'm these looks to be. Glorious is such an underused word…
thanks for sharing this beautiful food you have. I fell hungry when I saw the picture. I plan this to add this blog on my Sviluppo Applicazioni iPhone – IRLSolutions.com application
I don't make things more than once usually either. And I think Big Guy gets sad when he eats something phenomenol but knows he'll never have it again. haha.
Cooking Light also has a really good recipe for a roasted banana bar with browned butter frosting. It's not vegan though. It has become my go-to baked good for the teachers in our lives. I'm absolutely not above bribery.