Sometimes you need blueberries, and sometimes you need Blueberry Banana Gingersnap S’mores.
This is one of our favorite recipes, and we’re not even quite sure how we came up with the idea. But blueberries. And gingersnaps. And s’mores. How can you go wrong?
OK, first you’re going to start with blueberries. One summer we were lucky to pick this barrel of fresh blueberries at a farm. But realistically, most of the time you can get fairly decent blueberries at the supermarket.
Now for the s’mores. They’re a slightly less sugary version of your traditional s’mores – plus fruit, minus candy. So while no one’s going to call them health food, at least you’re getting in your antioxidants while you eat dessert. In this recipe you’re going to make your own gingersnaps first (yum!). But if you were in a pinch, you could use store-bought gingersnaps.
Blueberry Banana Gingersnap S’mores Recipe
Blueberry Banana Gingersnap S'mores
A tasty fruit-centric alternative to traditional s'mores - with gingersnaps, blueberries, and bananas.
For the Cookies:
- 1 cup (two sticks) butter
- 1 2/3 cup sugar
- 2 large eggs
- 1/2 cup molasses
- juice of 1/2 orange
- 1 tsp. freshly grated ginger
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 4 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
For the S'mores:
- 16 large gingersnaps
- 8 medium marshmallows
- 1 pint fresh blueberries
- 1 large banana sliced thinly
In a large bowl, cream the butter, add the sugar, and beat until smooth and creamy. Add the eggs, molasses, orange juice, and ginger, beating after each addition until evenly mixed.
Meanwhile in a medium bowl, sift together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Gradually add flour mixture to butter mixture, mixing well after each addition.
Cover two cookie pans with parchment paper or a baking sheet liner. Roll the dough into teaspoon-sized balls and drop them onto the cookie pan about 1 1/2 inches apart. Gently pat down each ball so they flatten slightly. Bake at 350 degrees for 13 to 16 minutes or until crisp.
For the s'mores: Line up 16 gingersnaps in pairs so that half of them have the flat side facing up. Roast the marshmallows until they are golden brown and gooey or melting. Place one marshmallow on each flat-side-up gingersnap. Gently press several blueberries into the marshmallows, then a banana slice. Top each with the second gingersnap and gently press again so that the s’more sticks together. Serve immediately.
Here are a few pictures so you can visualize how it all comes together. First, line up the fresh-baked gingersnaps (try not to eat them when they come out of the oven!):
Then gather the ingredients – bananas, blueberries, marshmallows, and gingersnaps…
Roast the marshmallows, and stack them all up:
…And then try not to eat them all at once:
Note that the gingersnap recipe (adapted from Joy of Cooking) makes more cookies than you’ll need for the gingersnap s’mores, but who knows? Maybe your crowd will be hungry enough that you’ll want to make more. Or s’more.