|Ripe bananas||2 Small, peeled and cut into chunks|
|All purpose flour||4 Cup (64 tbs)|
|Ground ginger||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), softened|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Prepared icing||1 1⁄2 Cup (24 tbs)|
Puree bananas in blender.
Combine flour, ginger, baking soda and cinnamon.
Cream butter and sugar until light and fluffy.
Beat in molasses and bananas until blended.
Stir in flour mixture with wooden spoon until completely blended.
Cover; refrigerate 1 hour.
Preheat oven to 375°F.
Divide dough into 4 parts.
Roll out each part to 1/8 inch thickness on lightly floured surface.
Cut out cookies using small gingerbread people cutters.
Use favorite cookie cutters for any smaller amounts of remaining dough.
Bake on greased cookie sheets 10 to 15 minutes or until just brown around edges.
Cool completely on wire racks.
Decorate as desired with favorite icing and candies.