Reviewed: Oct. 19, 2009

These were PERFECT...I used butter and only half the called amount and added another banana and 1/2 cup more flour..these were light and fluffy and not too sweet...mine turned out just like muffin tops...I will be making these over and over again...great for a quick breakfast snack...thanks so much for an easy and great tasting recipe...

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Mrs. Gandee

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Reviewed: Sep. 29, 2009

I made these into bars rather than cookies. Didn't use the icing, used powdered sugar instead. I used half butter/half regular shortening. Half brown sugar/half white artifical sweetner. Hubby,myself and daughter all really enjoyed these. I also used 2 banannas. And a teaspoon of cinnamon.

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Tina

Cooking Level: Intermediate

Living In: Blytheville, Arkansas, USA

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Reviewed: Sep. 8, 2009

These are delicious. Although I did add the extra cup of flour and added an extra banana as suggested. But I also added butterscotch chips to it, that completed the cookie. I will make this cookie in the future.

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CookieLady13

Cooking Level: Professional

Home Town: Las Vegas, Nevada, USA

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Reviewed: Aug. 27, 2009

These are delicious and couldn't be easier! I made half the batch with 1 whole banana. I also used half brown sugar and butter and regular crisco instead of butter flavored shortening. These taste just like banana bread only in cookie form!! I was really pleasantly surprised! I will make again!

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maidmarian68

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Reviewed: Jul. 11, 2009

Very good cookies! I did a few changes however, using half brown sugar, double the banana, added 1 C. oatmeal and also added chocolate chips. I'm expecting them to be even better the next day just the way banana bread is!

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

I used two over ripe bananas and these are amazing!!! They get a bit too soft and stick to each other after a few days but they are so worth it! I added chopped walnuts in my batch and chocolate chips in my fiance's batch. This is one of my favorite recipes and I only have two so far of all the cookies I've made. (The other favorite of mine is Russian Tea Cakes. Little tip - keep the Russian cookies and the banana cookies in the same container and the Russian cookies absorb the banana flavor - HEAVEN).

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jhoney

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Reviewed: Jun. 15, 2009

These aren't really your traditional "cookie" but VERY tasty! I did add more bananas. And they sure do taste just like banana bread!

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MSP820

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Reviewed: Jun. 2, 2009

I used three bananas, added some nutmeg and cinnamon and used half white, half brown sugar. These were so yummy!! A little banana bread snack! I didn't use the icing; didn't think they needed it.

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Kate

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 11, 2009

These were pretty good, although not the "muffin top" replacement that some recipes promised. Mine weren't particularly sweet, maybe because my bananas weren't as ripe, so I topped with the Banana Butter Icing which was a great improvement.

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Lilka

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

I did as other reviews suggested and added 1 cup of flour and used half white and half brown sugar. I also added 1 tsp cinnamon, 1/4 tsp nutmeg and 1 cup of mini chocolate chips. The dough was soft and I would have bet money it needed to be refrigerated so the cookies wouldn't spread out as they baked. But they didn't! They are PERFECTLY INCREDIBLE!! I gave my husband one and he rolled his eyes andmade that kind of "growling" sound which told me this recipe is definately a keeper! I would have eaten 10 but I'm on a diet! Good thing! Thanks so much for an absolutely outstanding cookie recipe!

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lindakae

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Reviewed: Mar. 21, 2009

These cookies are beyond amazing! I added an extra smashed banana to it and baked for 15 minutes for a 2TB ball of sticky dough (per cookie). We like them for breakfast.

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Mariakins

Cooking Level: Expert

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Reviewed: Mar. 19, 2009

These tasted great. I did add a banana. Also, the frosting turned out weird with the butter. I ended up making another batch with just powdered sugar, milk and vanilla.

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GodsGirl

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Reviewed: Mar. 19, 2009

Good cake like cookie. doesn't have the normal cookie texture, hence bread cookie title, so if looking for crisp cookie do not make. I didn't have vanilla, so i added twice as much maple syrup and added the maple syrup to the frosting as well minus the milk. Great taste! They spread aout a bit, so don't put them to close on the cookie sheet:)

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michelle Lee

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Reviewed: Feb. 6, 2009

I made these at a bake sale and they went fast! Only change I did was add one more banana and dusted them with powdered sugar. Fantastic and easy recipe!

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Sherrie

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Jan. 29, 2009

Everyone I know loves these cookies. They are light and fluffy almost like a little piece of banana bread but a lot more convient. I highly reccommend trying them for your family.

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LindaJohn

Cooking Level: Expert

Home Town: Litchfield, Illinois, USA

Living In: Staunton, Illinois, USA

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Reviewed: Jan. 25, 2009

Great Recipe! I did as other reviewers recommended. Added 2 extra bananas, 1 cup flour, used 1/2 cup white and 1/2 cup brown. Added alittle extra vanilla and some almond extract. Also, I baked them on stoneware and cooled the pan off between batches. The cookies came out perfectly! I decided to make "banana whoopie pies" and sandwiched two cookies together with the following filling. -1/2 c. butter,1 c. confectioners' sugar, 1 c. Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar), 1 tsp. vanilla. Blend together on medium speed. My coworkers could not get enough of them!

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Melissa

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

This recipe was okay, it did need more flour and more bananas, I used 3. It was still pretty bland and not very tasty. The batter was also still very runny even after using 3 cups of flour. I will not make these again.

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libbylulu

Cooking Level: Expert

Living In: Euless, Texas, USA

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Reviewed: Nov. 16, 2008

These cookies were easy and both of my children loved them! Like others, I used 2 bananas to up the flavor. I don't think there were any ill effects on the cookie batter- still very light and fluffy.

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JustaPinch

Cooking Level: Expert

Living In: Bridgeport, Illinois, USA

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Reviewed: Oct. 14, 2008

The cookies turned out ok....They were soft like little cakes,a bit bland though...It would be better if I added some chocolate chips... I don't think I will make this recipe again....

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