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Tag Archives: banana

Spiced Banana Rum Cookies

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.

Bunner's cookbook

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!

spiced banana rum cookies

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

These Spiced Banana Rum Cookies are perfect for any occasion! The sweet banana combined with fall spices make the perfect compliment to the hint of rum.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: banana, cookie, rum, spiced
Servings: 24
Author: Rachel Alexandra

Ingredients

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
  • tsp pure vanilla extract

Frosting

  • 2 Tbsp softened butter
  • 2 cups powdered sugar
  • 2 Tbsp half and half
  • 2 Tbsp Stolen Smoked Rum

Instructions

  • 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.

Frosting

  • 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!

Notes

Wait until the cookies are completely cool before frosting.
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Vegan Chocolate Banana Bread

Growing up, banana muffins were always one of my favorite treats, but with the rate at which we went through bananas, we hardly ever had any that lasted until they were overripe. (They called me “Monkey” for a reason!) However, now my husband and I always seem to have plenty of overripe bananas on hand, so this Vegan Chocolate Banana Bread is our go-to recipe.

The bread features warm fall spices, rich dark chocolate, and a splash of rum for good measure. I adapted the recipe from Smitten Kitchen’s Jacked-Up Banana Bread, but use coconut oil and a flax egg to make it vegan. I also reduce the sugar, use whole wheat pastry flour, substitute rum for bourbon, and add a generous dose of chocolate for good measure.

In addition, I just want to add a side note about freezing bananas. Previously frozen bananas work great in this recipe, but you’ll want them to get to room temperature first. The coconut oil with it’s high freezing point will start to solidify shortly after adding it to the bananas. However, if you aren’t concerned with making it a vegan recipe, you could always use melted butter and then it should be less of an issue.

I hope you give Vegan Chocolate Banana Bread a try and I’d love to hear your feedback in the comments below! Happy fall baking!

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Eggless Bronco Bread

Banana Chocolate Chip Cake

Chocolate Chip Zucchini Muffins

Pumpkin Chocolate Chip Muffins

Makes 1 loaf or 12 muffins

Ingredients

1 Tbs. ground flaxseed

3 Tbs. hot water

3 large, ripe, mashed bananas

1/3 cup melted coconut oil

1/2 cup white sugar

1 Tbs. molasses

1 1/2 tsp. pure vanilla extract

2 Tbs. spiced rum (optional)

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

Pinch of ground cloves

1 tsp. baking soda

1/4 tsp. salt

1 1/2 cups whole wheat pastry flour

1 cup vegan dark chocolate chips

Directions

In a small bowl, whisk the flaxseed and hot water to make an “egg”. Set aside. Preheat the oven to 350° and line a loaf pan with parchment paper.

In a large bowl, mix the mashed banana and coconut oil.* Then add the sugar, molasses, vanilla, and rum (if using).

Add the spices followed by the baking soda and salt. Finally, add the flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.

Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

*Note: Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.

Banana Chocolate Chip Cake

Good morning! Today I’d like to share a simple banana snack cake recipe. It tastes like banana bread, but has a light, fluffy cake texture. I chose to use whole wheat pastry flour instead of all purpose and to reduce the sugar by 1/2 cup to make it a little healthier.

You may also notice the aquafaba in the ingredients list. I go into this in a little more detail in my post on egg substitutes, but it’s basically just the water from the can of garbanzo beans.

The original cake recipe (from Brown Eyed Baker) also suggests topping it with cream cheese frosting. But you know what? I don’t think it needs it. Wait…what?? Me?! Saying it doesn’t need frosting?! I know that probably comes a shock, because if you’ve been following me for any amount of time, you’ve probably gathered that I love all things frosting, glaze, and ganache. But I honestly think the cake is sweet enough and moist enough on it’s own and the cream cheese was just a bit too tangy for me. (Maybe I just didn’t have enough sugar in the frosting 😉) That being said, if you want to make it more of a dessert cake than a snack cake, by all means go ahead and add some frosting! Enjoy!

Ingredients

  • 2 cups whole wheat pastry flour
  • ½ tsp baking soda
  • ¾ tsp sea salt
  • ½ cup butter, at room temperature
  • 1 cup sugar
  • 1/4 cup + 2 Tbs. aquafaba*
  • 1 cup mashed, ripe bananas (2 to 3 medium bananas)
  • 1 tsp. pure vanilla extract
  • ½ cup skim milk
  • 1 cup dark chocolate chips

Directions

Grease a square 8 inch baking pan and preheat the oven to 350° F.

Before measuring any other ingredients, mash the banana to ensure you have the right amount. There’s nothing worse than getting halfway through a recipe and finding out you don’t have enough of something!

In a separate bowl, combine the flour, baking soda, and salt.

Use an electric mixer to beat the butter and sugar until light and fluffy. Gradually add the aquafaba, bananas, and vanilla.

Now, stirring by hand, alternate between adding the milk and dry ingredient mixture until a batter comes together. Gently fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean (with the exception of some melted chocolate). Rotate the pan in the oven halfway through baking.

The cake can be stored at room temperature for up to two days or in the refrigerator for up to 5.

*This amount of aquafaba is equivalent to 2 whole eggs.