Banana Ginger Breakfast Cookies

It happens to the best of us, with the best of intentions: black bananas. Some weeks James and I go through a bunch of bananas in record time. Other weeks, we’re left with 3 or 4 getting well past their prime. I don’t know about you, but there’s only so much banana bread I can bake! That’s where these Banana Ginger cookies come in.

I saw them ages and ages ago on my friend Annie’s blog, With Sprinkles On Top, but the stars never seemed to align with going-bad-bananas, fresh ginger, and me having time to bake all at the same time. Last night, I had the bananas, I had the time, but fresh ginger could not be had, even after a trip to two different grocery stores. I decided then and there that I wouldn’t be stopped, and instead used powdered ginger. It works.

In addition to those two beautiful flavors, the cookies are covered in a cream cheese glaze that just smooths everything out perfectly. My thanks to Jen and Jamie for the idea on the cream cheese glaze.

They’re wonderful cookies. Great to have for dessert or breakfast. They’re not over-the-top sweet, nor are they over-the-top bad for you.

I’m really okay saying two of these for breakfast is just about perfect with a cup of hot coffee or tea.


  1. says

    Just found your site through Simple Bites. Saw the word bluebonnet and knew exactly where you were from. I had posted a banana cookie recipe earlier this year too! Great minds (and Texans) think alike!

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