Reviewed: May 1, 2012

Delicious banana cookies!!!! Everyone loved them. Definetly going to make these again =)

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Reviewer:

melanieAM

Reviewed: Mar. 18, 2012

I don't like overripe bananas, so this recipe is a perfect way to use them. Makes delicious cookies!

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Reviewer:

the Broadways

Cooking Level: Intermediate

Home Town: Golconda, Illinois, USA

Living In: Cape Girardeau, Missouri, USA

Reviewed: Nov. 29, 2011

These were pretty good i had a couple of ripe bananas i wanted to use up! im so glad i did i also added some chopped up apple yummy!! also i didnt add the nuts or the frosting didnt have the ingredients on hand but cant waite to make these again as written!these tasted just like banana bread i will make these again!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Nov. 14, 2011

Very good. Cakey texture. The only sub I made was to use butter in place of shortening only because it's what I had on hand. Good with or without frosting.

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Reviewer:

JulieO

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Reviewed: Sep. 28, 2011

These were very good. I made some adjustments...I added a little extra banana which seemed to be a good idea. I substituted toffee and chocolate chips instead of nuts. I decided to forgo the icing since they were sweet enough. They were very moist, almost like eating just the top of a banana muffin rather than a cookie. I added extra clove and even a little cinnamon too but still couldn’t taste either spice much, so if your objective is a spicier cookie I would play around with adding more spices. I like them softer but I left one batch in the oven a few minutes longer and got a little crunchier outside but they were still soft on the inside. Overall a big hit.

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Reviewer:

stacie1105

Reviewed: Sep. 26, 2011

I made these cookies today so I could use up the last two bananas of the bunch. They are very good. Moist and tasty. Although, as another reviewer noted, these are more like banana cakes in cookie form. They aren't a firm cookie consistency at all. That being said, they are delicious and a wonderful way to use up bananas that are just about to be too ripe. I drizzled chocolate icing over them my husband declared them PERFECT! Also, make sure that when you drop them on the cookie sheet you aren't using too much. These spread quite a bit. I was only putting 6 per sheet and the first batch resulted in a couple running together. Smaller scoops fixed that right up and they were prefect.

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Reviewer:

Campbell

Reviewed: Jul. 14, 2011

Very good! I took these to work & they were a hit with everyone. Not too sweet, and very moist. I kept them in the fridge in an airtight container because it's been very hot & humid here. Only changes I made were cinnamon in place of the nutmeg & walnuts in place of pecans, simply because I didn't have the other ingredients on hand.

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Reviewer:

SandyJn

Cooking Level: Intermediate

Living In: South Fork, Pennsylvania, USA

Reviewed: May 24, 2011

I looooved these! I had some extra bananas that were going bad so I thought Id try this one out, I would definitely make again! The only thing I changed was I used walnuts instead of pecans because its all I had on hand. mmmm

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Liisa

Reviewed: Apr. 9, 2011

Great recipe!

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asterisk

Reviewed: Mar. 27, 2011

These were good the first day, but by the second day, the icing was melting into the cookies and they were becoming a mushy mess. They do have a good banana flavor and are definitely a cakey cookie, but probably won't be making this one again.

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