There was no way I was not going to make this. First, the header notes says it is a “decadent dessert for cold winter days.” Second, it has the word “molasses” in the title. “You are a sucker for titles,” Suzen says to me. “You are just lucky I happen to like a pretty face,” I reply. It’s true. She has a pretty, no a gorgeous, face. And, yeah, I can get sucked in by recipe titles. I was not born in Dixie, but I am up for anything that is molasses. And I love bananas and this says “cobbler” too. Far too much to ignore. It turns out, this dessert is decadent and comforting, all at the same time. It was 10° outside. Suzen actually made this cobbler [my pastry skills were deemed lacking]. We ate it in front of the fireplace while the snow kept coming down. A snowy night and bananas? It’s a combination that once was rare and now can be yours anytime you want. This cobbler can be crafted in just a few moments and enjoyed until the last flakes have fallen. This recipe is from Cinnamon Spice and Warm Apple Pie, a clever little book with many more pleasures awaiting you.

Molasses Banana Cobbler

Yield: serves 4-6


Banana Layer:

  • 4 medium bananas
  • 2/3 cup heavy cream or canned
  • evaporated milk
  • 2 tablespoons dark soft brown sugar

Molasses Scone Topping:

  • 1 3/4 cups self-rising flour
  • a pinch of salt
  • 1/2 stick unsalted butter, chilled and cubed
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons dark molasses
  • 2/3 cup milk, plus extra for glazing2 teaspoons dried red pepper flakes [without seeds] or 1 teaspoon chili powder
  • Ice cream or whipped cream for topping [optional]


Peel the bananas and slice thickly. Arrange in a baking dish. Mix the cream with the brown sugar and pour this mixture over the bananas. Sift the flour and salt into a bowl and rub in the butter. Stir in the sugar and cinnamon. Combine the molasses and milk, whisking with a fork until the molasses has dissolved. Quickly pour the treacle mixture into the flour mixture and mix to form a soft dough. Tip the dough out onto a floured work surface and knead briefly until smooth. Use the flat of your hand to pat out to a thickness of % inch. Stamp out as many rounds as you can with a cookie cutter, re-rolling the trimmings as necessary. Use these to cover the bananas. Brush with a little milk and bake in the preheated oven for 15-20 minutes, until the scones are well-risen and golden brown on top. Cover with a piece of foil if the scones are cooking too quickly and the banana is still raw. Serve warm with cream or vanilla ice cream.

Source: Cinammon Spice and Warm Apple Pie from Ryland Peters & Small

Photo Information [top picture]: Canon T2i, EFS 60 mm Macro Lens, F/2.8 for 1/100th second at ISO-1250