Recipe by Juanita Peek
"The nuts in these cookies can be ground or finely chopped. For a different twist try using 1/2 cup toasted sesame seeds in place of the nuts."
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2 1/4 cups
ripe bananas, mashed
This is a great little recipe especially for the kids! It's like having banana-nut bread in a cookie. I changed a few measurements and ingredients and found that the recipe worked a bit better. First, I used only 1 teaspoon of baking powder--it was more than enough. Second, I added close to a cup of ground walnuts I processed in the food processor. Finally, instead of shortening, I used butter and just a tab bit more, about a tablespoon more. I pre-mixed the dry ingredients including the nuts. Since the batter was extra moist, I used a spoon and knife to form generous round teaspoonfuls on the cookie sheet. Next time, I'll try adding a bit more lemon extract; 1/2 teaspoon plus. These cookies are great iced, especially with a thin lemon icing, but also equally as good with just a sprinkle of powdered sugar or plain. This recipe is easily altered like most banana breads. ENJOY!
Made these for my boys this afternoon - ages 2 and 4. While they liked them, I found them to be mediocre, at best. The dough was more like a runny batter, so the cookies came out very flat. Refrigerating the batter helped the second batch rise a bit better. I added chocolate chips, which the kids loved. Nice banana flavor. Texture is more like a pancake than a cookie. They get mushy when you store them. I think I'll try another recipe next time...
Wow these cookies are fabulous. I make them without nuts and due to my son's egg allergy, I used an egg substitute. The cookies are cakey, as opposed to hard. They are so tasty and so addictive. My 9-month old daughter likes them, my 3-year old son likes them and my husband inhales them as well. I've been making them every other week and have served them at meetings, playgroups and more. They are always a big hit and everyone asks for the recipe.
Pretty good cookies! Very moist. It was almost like eating banana bread. My kids loved these cookies.
This is an ok base recipe. My cooking time was about 9-10 min. And YES these are more of a mini cake not a cookie. It is not crunch or hard at all. I doctored mine up a bit. I used butter instead of shortening as others have suggested. This cake needed some flavor. I used Almond extract instead of lemon, added about 1tsp of cinnamon, 1/4 to 1/2 tsp nutmeg, and a sprinkle of ground ginger. They tasted amazing. I also added chopped pecans to half the batter and finished them with powdered sugar. mmmmmm. The next day we even warmed them up again and topped with a vanilla or pumpkin ice cream. Great fall treat. Chocolate chips might be good too.
I used chopped pecans instead of the walnuts but I loved the cakey texture and richness of these little gems. Try them for using of over-ripe bananas instead of banana bread and you'll be pleasantly surprised!
These are awesome. They were a hit with everyone, and appear to be more of a 'mini' muffin cookie than crunchy, nevertheless, went over very well, and less chance of crumbling when packing them for storage.
Awful, carried this recipe around for 3 yrs. made them the other day, major dissapointment. Ugh, trashed both recipe and cookies? if you can call them that!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 54
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