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Ingredients

¾ cup white sugar ½ cup butter 2 tablespoons molasses 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground nutmeg 4 ounces sun-dried bananas, cut into small pieces

Nutrition Info

103.6 calories carbohydrate: 14.7 g cholesterol: 14.3 mg fat: 4.6 g fiber: 0.6 g protein: 1.2 g saturatedFat: 3.1 g servingSize: - sodium: 41.3 mg sugar: 7.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease 3 cookie sheets well.
Cream sugar and butter together in a medium bowl using an electric mixer until light and smooth. Mix in molasses, egg, and vanilla extract on high speed.
Sift flour, baking powder, cinnamon, ginger, and nutmeg together in a separate bowl. Stir gradually into molasses mixture. Stir in sun-dried bananas using a wooden spoon.
Shape dough into walnut-sized balls and place onto the prepared cookie sheets. Flatten slightly using a fork.
Bake in the preheated oven until edges are set and golden, 10 to 12 minutes. Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.

30 cookies

These spiced banana cookies are crispy on the outside and soft in the inside.