Reviewed: Oct. 31, 2009

These are not cookies. They are muffin tops. If you want *very* cakey cookies they're ok. Definitely do the icing and add more spice to the batter- they're bland without.

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Oct. 16, 2009

Once again I found myself with way to many bananas so I came across this recipe and gave it a whirl with my 13 yr old. Not only were they easy to make they were good! I agree with others who have said that dipping them in icing would seem to be a pain and too sweet. We just used a zip lock bag to make a "piping bag" and zig zaged the icing like the picture shows. Cookies are very moist which for my family is a plus! I did some of the same substitutions that other reviews did and had no troubles. I will make these again.

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Tynne

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Reviewed: Aug. 27, 2009

This cookie was what I call "fine." It was eatable without being a WOW. Dipping in the frosting was way too much sweetness and it overwhelmed the mild flavor. I ended up drizzling frosting on instead and this was much better. A just okay cookie.

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juliee

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Reviewed: Aug. 26, 2009

Great! They are better the next day. I didn't have nuts so I used 1/2 chic. Chips and 1/2 butterscotch chips. Next time I will add even more chips and add the nuts. Also I didn't make the icing and just sprinkled them with powdered sugar due to lack of time.

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MISHOFF

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Reviewed: Aug. 11, 2009

Great recipe-I made them a few years ago and my sons loved them as kids-just made them yesterday and they still love them! In fact they inhaled nearly all. I did use about 2/3 c brown sugar and the rest Splenda-I did not have the Splenda Brown sugar mix on hand-and could tell NO difference, Otherwise did all the same but only made half the frosting which was plenty. They are just so good and go down sooo easy! I have a convection oven and did not bake quite as long-only 8-9 minutes. They were just right. Thanks for the recipe and glad it was still here as I couldn't find the copy I had printedn out.

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sueshoo

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Reviewed: May 31, 2009

YUMMY!! Excellent! Reduced powered sugar in the frosting to 2 cups and it was exactly enough. My daughter ate them up - with nuts and all!

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: May 9, 2009

These cookies were excellent. They are very moist and had no problem with them rising. I did add the extra banana and used margarine instead of shortening. I made a whoopie pie filling and turned the cookies into banana whoopie pies. My family loved them.

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BRENDA10951

Cooking Level: Expert

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Reviewed: Jan. 7, 2009

Nice way to use up overripe bananas and not too sugary tasting. Drizzling the icing over the cookie gave it just the right amount of sweetness. Kept well and travelled without breaking or getting crumbly...Really was like a little cake!

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kathyk

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Reviewed: Dec. 23, 2008

I took the suggestion of the photo and dipped these cookies in powdered sugar and drizzled them with chocolate. I am not much of a frosting fan, so I omitted the frosting. They were wonderful. Cake cookies are fabulous and this recipe is definitely a keeper!

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: Nov. 5, 2008

These are very yummy cookies!! I knew they would be soft from the name obviously but I do wish I could find a crunchier banana cookie. Anyway, I did accidentally add an extra banana to this recipe and then read reviews to see most people did this and was relieved! Also, I added a tbs of banana extract and some allspice for good measure. Very good strong flavor and nice texture. I am absolutely amazed when I read anyone got flat cookies, they puffed up for me almost immediately and didnt spread too much so I had quite a few on my cookie sheet, which i used parchment paper on. Great recipe, and by the way I didnt even bother with any icing. May be a nice extra but I didn't even feel they needed anything else. Might try for fun sometime though! :) UPDATE: I mailed this to my husband in Iraq and took him 2 weeks to get them and he is obsessed with them and cant wait for me to send more. Just wanted to pass that along, be sure and vacuum seal them but that they keep well! Thanks again!

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ANGELM82

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Puyallup, Washington, USA

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Reviewed: Oct. 18, 2008

I followed the recipe exactly and wound up with completely flat cookies with a weird texture--not cookie-like at all. The flavor was good. I will not make these cookies again, but may do a variation of it as an actual cake.

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cathyt

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Essexville, Michigan, USA

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Reviewed: Aug. 8, 2008

Banana "Cake" Cookies, indeed! Very moist. I used whole wheat flour and Splenda brown sugar. And following a few suggestions I substituted butter for shortening and cinnamon for clove. I used 1/3 of the icing recipe and it was enough. Taste so much like banana bread! This is a keeper!

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Jane

Cooking Level: Beginning

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Reviewed: Jul. 9, 2008

These cookies are wonderful!!! I cannot believe how good they are! My husband and Kids and I cannot stop eating them. I am making my husband take them to work tomorrow so that I do not eat them all! I made a few minor changes. butter flavor shortning instead of the regular shortning. and cinnamon instead of cloves. also- I added minichocolate chips and walnuts instead of pecans. I did not do the frosting-it did not need it at all! these are awesome!

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Amy

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Reviewed: May 29, 2008

Like muffin tops, great! I drizzled with the glaze and some semisweet chocolate in order to keep them from being too sweet. Very little of the glaze is needed. I also bumped up the banana in it. I will make them again.

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Alli

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Corona, California, USA

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Reviewed: Apr. 22, 2008

We made these tonight without the icing and my son loves them! Will try them with some sort of icing next time, as they're quick and easy, and taste just like the tops of a banana muffin. Thought: If you've tried the Oreo Cakesters, wouldn't this be a good variation? Might make a cream cheese frosting and make a sandwich cookie out of them... Day old these cookies leave a LOT to be desired. If someone has a hint on stopping them from getting so smushy please share!

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MYSTERYSQUIRREL

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Feb. 13, 2008

I didn't anticipate loving these banana cake cookies, I made them primarily from older bananas and for the kids. They turned out SO great! I doubt there will be any left by tomorrow morning. The only changes I made were to change the nut to a walnut instead of pecan, and I doubled the nuts to 1 cup (pureed them in a high power blender so they wouldn't be too crunchy for the kids). Also, I used 1 cup AP flour and 1 cup whole wheat pastry flour. Edited to say: these did not save well overnight - became soft and VERY sticky, gooey. Better to consume them all the same day!!

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Jennifer

Cooking Level: Beginning

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Reviewed: Jan. 14, 2008

Perfect cookies! They're SO easy to make & turn out moist & delicious. They're great w/ or w/o the confec. sugar ontop. However, I did take the advice of another reviewer & replaced the cloves w/ cinnamon, then added 2 large bananas: 1-browning banana, the other still had a good amount of green on the peeling (I think this helped the banana flavor really stand out).

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crista_turmail

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

These were very quick and easy. I made from the recipe as written, except I used mini muffin pans and added 2 min. to the baking time. The recipe made 36 muffins. Very moist. Because the muffin has slightly more bulk than a cookie, the frosting was just right and not too sweet. I will definitely make them again but will probably add more spice for a fuller flavor. Great recipe.

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SHRLYANN

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Midwest City, Oklahoma, USA

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Reviewed: Dec. 27, 2007

These cookies were good. I did everything the same except for the frosting. I just drizzled melted dark chocolate over the top after the cookies had cooled.

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billymiller

Cooking Level: Beginning

Living In: Fairbanks, Alaska, USA

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Reviewed: Jul. 2, 2007

Gave this four stars because when put in muffin pan, tastes like ordinary banana muffins. That said, what I really liked about this recipe was that it did make 24 regular sized muffins and they were very moist. The frosting made it sweeter so as it became a dessert rather than a breakfast "bread/muffin". Definitely will make again.

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orgflite

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New Lenox, Illinois, USA

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