Reviewer:

Reviewed: Nov. 2, 2012

I did not care for this recipe. The cookies were so dry they tasted like stale muffins. I followed the recipe exactly to the T.

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Reviewer:

jnf98

Reviewed: Oct. 29, 2012

I added about 1/2 cup of extra banana and about a cup of oatmeal. They were delicious! My hubby loved them as well! Thanks for sharing!

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Reviewer:

aricks08

Reviewed: Oct. 23, 2012

Great recipe although I found after 11 minutes they were getting very brown on the bottom. I also used less baking soda and half chocolate and half peanut butter chips. Next time I would adjust to 375 degress. Very tasting though!

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Ralph

Reviewed: Oct. 12, 2012

Just baked these, they only took 10 minutes. Definitely cake-like. I used 1/2 tsp. vanilla extract and 1/2 tsp. banana, next time I would use all banana. My bananas (3 medium) were not completely brown, but covered in brown "freckles" and very soft. Still not much banana flavor. Also, you need to really make the bananas into mush, if there are any chunks they will burn. I got about 65 cookies.

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Reviewer:

Dzemke

Reviewed: Oct. 11, 2012

Wow. These are great! They remind me of little muffin tops, so if you're not into chewy/cake-like cookies...these are not for you. I also halved the baking powder, did 1/2 cup white sugar; 1/2 cup brown sugar and I added 3 very ripe bananas (I didn't measure). I left my oven at 400 and baked them for 12 min on my stoneware, which generally adds more time onto my cooking time...so, for me, the oven temp was good. If you're using a reg cookie sheet- maybe turn the temp down. Thank you!!

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Reviewer:

Anniemac7

Cooking Level: Expert

Living In: Romeo, Michigan, USA

Reviewed: Sep. 22, 2012

everyone i have shown this too has loved it. if i need to use bananas out of my freezer here is where i come, hubby loves them

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Reviewer:

anitakennedy

Cooking Level: Intermediate

Living In: Gatineau, Quebec, Canada

Reviewed: Sep. 3, 2012

These are really good. Something different than using over ripe bananas is bread! As others stated, I used 1 teaspoon baking powder, 1/2 cup white sugar and 1/2 cup brown sugar. Used 3 ripe bananas. Instead of 2 cups semisweet chocolate chips, I used 1 cup semisweet chips and 1 cup peanut butter chips. Bananas, chocolate AND peanut butter. Yummy!

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CookingForBob

Reviewed: Sep. 2, 2012

These are cakey cookies--which are very good, but I was glad to have the heads-up! I also used 3/4c. sugar and substituted semi-sweet chocolate chips for peanut butter and chocolate chips. Very yummy! My kids keep coming back for more. A nice alternative to banana bread when you have ripe bananas!!!

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Reviewer:

Missy

Cooking Level: Intermediate

Reviewed: Aug. 4, 2012

Delicious! I did turn down the oven temp to 375 right before putting them in, and I only baked them for 10-11 minutes because I was using dark cookie sheets (and my husband is picky about brown cookies). I made no changes to the ingredients. They turned out cakey, moist and beautiful. Normally my chocolate chip cookies come out flat, but these puffed up nicely and stayed that way. They are not strongly banana flavored, but the banana may become more dominant as they cool (as I have only had them warm from the oven so far). A definite keeper recipe for any black bananas no one will eat!

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