Banana and molasses cookies are a delicious alternative to the traditional crepes or pancakes. Plus, they are super easy to prepare and tasty. Molasses add a sweet touch while bananas bring fruity flavours and a soft texture. This recipe is perfect for breakfasts and brunches, but can also be eaten as a dessert.
Serve these cookies hot with some melted butter and maple syrup, or with cream and fresh fruits for a sophisticated brunch. Any way your prepare them, you are sure to love these delightful banana and molasses cookies!
As soon as you have incorporated flour to the batter, mix super gently. This is the golden rule to get a soft cookie. Otherwise, overmixing promotes the formation of gluten, which makes the preparation more dense and rubbery.
Unsalted butter, at room temperature
Preheat the oven to 180 °C (350 °F). Line three baking sheets with silicone baking mats or with parchment paper.
In a bowl, sieve and mix together the dry ingredients.
In a second bowl, mix together the wet ingredients.
Using a wooden spoon, incorporate the dry ingredients to the wet ingredients at once. Do not overmix.
Using a 45 ml ice cream scoop, make 12 balls of equal size. Spread them unto the baking sheets, spacing them about 5 cm (2″) apart.
Cook in the oven for 15 minutes or until the cookies are slightly golden underneath.
A simple but essential step! A hot oven helps your preparation expand and cook quickly. For example, putting a bread in a oven that was not preheated results in a small and not very voluminous bread. It is then difficult to adjust the cooking time correctly.
Laisse-nous un commentaire!
The latest news, delicious recipes and a ton of healthy advices
directly in you inbox, it's good for you!