Banana Cardamom Kookys

Did your Valentine plan flop?

‘Did it not arrive on time?

‘Did it not get the desired reaction?

Well here’s a rainy day, valentine-do-over kooky recipe for the last month of winter: Banana Cardamom Kookys.

In the past, I’ve taken regular pancake mix, and added cardamom and sliced bananas right before pouring them into the frying pan. It adds a beachy look and taste to the ordinary flapjack. This week I realized  I could try kookys using this same trick.

For the kookys, mashed banana and cardamom would be in the batter, but a couple of oval slices of banana would be on top as well. If I could locate baby bananas, which are less than half the length and width of regular bananas, it would be even better for topping the kookys.

**the recipe below does not use alternative flour (aka gluten-free, vegetarian, or both), but I’ve listed the amounts of what I did use so substitutions can be made easily.**

Banana Cardamom Kookys

Preheat oven to 350 degrees F.

Mix together the following ingredients–wet first, then dry. Add the flour last.

2/3 cup butter, softened and diced.

1/8 cup molasses

2 regular size mashed bananas


1 egg

2 tablespoons cardamom spice

1/4 teaspoon salt

1 teaspoon baking soda

1 1/2 cup bread flour

black walnuts, crumbled (optional)

1 or more baby bananas, sliced diagonally and soaked in lemon juice.


I used a greased coffee spoon to place the dough on the cookie sheet. I placed the bananas diagonally on the kooky, slightly crossing over each other at the bottom to make a heart shape.


Once all 12 were decorated, I baked these for 12 minutes. I placed them on a cooling rack for another 10 minutes. Repeat these steps for remaining dough; I baked 16 cookies in all.


Alternatively, you can make banana chips, then place these on the warm cookies with a dab of honey so they stick to one another.


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