This weekend, I collaborated with my sister from Lauren and the Foreign and Stolen Smoked Rum to create these Spiced Banana Rum Cookies. The recipe was inspired by Bunner’s Bakeshop, my favorite bakery in downtown Toronto. They are totally vegan and gluten free and since they don’t use nuts in the bakery either, it it all safe for me! I don’t eat from any bakery uses eggs or nuts even if certain products are supposedly “safe”. There is way too much risk for cross contamination and I just don’t trust people. So when I stumbled across Bunner’s a few years back, it was pretty life changing. Like the “I was 16 years old and had never eaten from a bakery” kind of life changing.
Since I don’t get up to Canada very often, I got their cookbook which was a really big inspiration for me to start baking more. Since then, I’ve been enjoying trying new recipes, adapting them, and getting creative to make them my own.
For these Spiced Banana Rum Cookies, I made a few changes to the original recipe found in the cookbook. I subbed coconut oil for canola and regular flour instead of gluten free. I also made the frosting non-vegan by using real dairy butter and half and half. Rarely do I follow a recipe word for word, but that’s where a lot of the fun comes in!
The cookies were absolutely delicious! They’re soft with a somewhat cake-like texture and the drizzle of frosting really adds a nice touch. It’s important to use overripe bananas and high quality spices to maximize the flavor. Although any dark rum would work, Lauren and I prefer using Stolen Smoked Rum because the real smoke flavor so unique. I’m the kind of person who basically never drinks, but I do like adding things to my cooking and baking. The alcohol doesn’t really have any effect once it’s cooked and it really takes recipes up a notch!
Similar Recipes to Spiced Banana Rum Cookies:
Spiced Banana Rum Cookies
- 1 ¾ cup all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ tsp Penzeys ground cinnamon
- ½ tsp Penzeys ground nutmeg
- ¼ tsp Penzeys ground cloves
- ¼ tsp baking soda
- ½ cup mashed, overripe bananas
- ¼ cup melted coconut oil
- ¾ cup sugar
- 2 Tbsp Stolen Smoked Rum
- 1 Tbsp molasses
- 1½ tsp pure vanilla extract
- 2 Tbsp softened butter
- 2 cups powdered sugar
- 2 Tbsp half and half
- 2 Tbsp Stolen Smoked Rum
- Preheat oven to 350°F and line two baking sheets with silicone baking mats or parchment paper.
- In a large bowl, mix the flour, baking powder, baking soda, salt, and spices.
- In a medium bowl, whisk the mashed banana with the melted coconut oil. Then add the sugar, molasses, rum, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. Be sure not to over mix.
- Using a two tablespoon cookie scoop, form balls of dough and place on a baking sheet about two inches part. Do not flatten the cookies.
- Bake the for 10 minutes until slightly golden and puffy. Cool for 20 minutes before transferring to a cooling rack.
- In a medium bowl, whisk the softened butter, sugar, half and half, and rum.
- Transfer to a piping bag and drizzle over cookies.
- The cookies can be stored in the refrigerator or freezer. Enjoy!