these cookies were great. I love them. I will be making these along with my other cookie recipes for Christmas. Thank you for the great recipe.

OMG.. these turned out AWESOME, WONDERFUL, GREATEST EVER! Ok.. first.. these are not really like any kind of cookie that I have ever had. Like another review said.. its more like a muffin top.. oh my.. its delightful! First, I did change some things. I added 3 cups of flour because people were saying that it was to thin and it ran and spread out. I also added 1/3 cup white sugar and 1/3 cup dark brown sugar. Also added a splash of Almond extract because another review said it turned out nice. And I added another splash of vanilla also. I had 3 ripe bananas so I added all 3 too. And last but not least I wanted to add Cinnamon but I didnt have any so I put in the Pampered Chef's Sweet Sensations caramel and cinnamon sprinkes. These were so good my little one woke up while I was making these and started begging for them. He as already downed 3. I am not making the icing. I will serve them for breakfast with juice and a slab of butter on them.. Just lovely. I now cant wait for the morning to come! Thanks for this awesome recipe.. I give this 100 stars!

I thought these were great! They taste just like banana bread - I liked them so well out of the oven that I did not even make the frosting. YUM!

yum yum! we loved these but we like most folks added another banana and 1/2 cup of brwn sugar. Yummy and yummy! we threw them in some muffin tins and munched!

I used 1/2 Fleischmann's unsalted stick margarine and 1/2 shortening. I also used 1/2 white and 1/2 brown sugar .... My son has a milk allergy and I'm always looking for new recipes that I can add to his menu. This one worked out great!! I poured it in to a pan and baked for bars as someone had suggested. I then drizzled the icing and spread it using a basting brush. It definitely has a banana bread consistency, but that's a plus in this household!! I recommend this one as an alternative to banana bread when you need a change.

These cookies REALLY spread, so be careful! I even refrigerated the dough to prevent this from happening, but it still spreads and burns easily. Flavor and texture were okay, but I won't be making these again, sorry!

I made this for my mother-in-law. The kids got to them first though. lol After reading that some said the batter was too thin I scooped the flour and they turned out great. I also added another banana and some black walnut flavoring. My toddler, who hates cookies, ate several before I finally caught her. A wonderful recipe.

OH MY!! the banana bread cookies are to die for! The only changes I made to the recipe is added an extra banana (2 instead of 1) and added the mini choc chips. I didn't bother with the frosting. They don't need it they are sooooo good.

If you want a cookie that tastes exactly like banana bread, then these are the cookies for you. The texture is a little off, but they're tasty. Add some chopped walnuts or shredded coconut for a bit of pizazz.

Yum! I really liked these, and so did everyone else who ate them. I added twice as much banana, but other than that followed the recipe exactly.

This recipe turned out just ok for me. It was most likely because I used regular shortening and omitted the vanilla because I didn't have any on hand. I did use 2 very ripe bananas, 1/2 white and 1/2 brown sugar and added 1 tsp cinnamon and 1/2 tsp nutmeg. Still, it seemed rather bland to me. Definitely bread like in texture which is good, but something is off about it. A good recipe to play around with.

THESE WERE GOOD! GOOD FOR A CHANGE, I HAVE NEVER TRIED A COOKIE LIKE THIS SO I THOUGHT I WOULD TRY IT OUT! IT WAS VERY GOOD BUT I THINK NEXT TIME I WILL ADD MORE BANANA! OTHER THAN THAT A VERY GOOD, MOIST COOKIE! THANK YOU =]

These cookies were excellent. Very moist and cakelike - exactly as picture shows, so no surprise. Only changes were to use all butter because I prefer to use butter in baking. Also half white, half brown sugar becuase I only had enough for 1/2 cup of white. Used 2 bananas - perfect amount of banana taste. I found that not greasing the cookie sheets (although the recipe calls for it) resulted in puffier cookies that didn't spread with less burnt edges. Also I refigerated dough and cookie sheets as I do with all cookies in between batches and only baked for 8-9 minutes. No icing even needed, just simple dusting of powdered sugar was perfect. Overall, great recipe and will make again!

These cookies are very good; I meant to add some nuts, but forgot. Nonetheless, they turned out well and are delicious. Thank you for sharing this wonderful alternative to banana bread. It made use of some extremely ripe bananas I had.

Halved the recipe, used the one large, overripe banana I had and butter instead of shortening. The first thing my almost 4 year old son said when he tasted one was- "These are muffins!" They are the exact texture of a muffin, so don't expect a typical cookie. They are tasty though! Great with my morning coffee. :-)

These were very good. i added a pinch of cinnamon and a drop of dark rum!