Reviewed: Feb. 22, 2009

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!

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Reviewer:

Daco

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Reviewed: Nov. 1, 2007

Definitely not a normal cookie if that's what you're looking for. It's more of a cake like texture - I even put some batter into muffin tins and made muffins with it. It could seriously use some spices like cinnamon or nutmeg. It's too bland.

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Reviewer:

teddybear87

Cooking Level: Intermediate

Home Town: Langenburg, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Feb. 13, 2006

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!

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PHILHERB

Cooking Level: Professional

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Reviewed: Dec. 16, 2005

These were MEGA tasty. While they do tste more like banana bread in the shape of a cookie, I think they're definetly worth it. Not too difficult to make and everyone at home adored them. They expand pretty substantially so beware if you want them smaller or whatever. A good recipe :)

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Reviewer:

Ernestine

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Reviewed: Dec. 27, 2004

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.

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BEEZHONEY

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Reviewed: Feb. 10, 2004

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.

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BCFARIA

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Reviewed: Jan. 7, 2003

less of a cookie and more of a cookie shaped bread, but they are tasty

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Reviewer:

KJOB

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Reviewed: Jul. 28, 2002

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...

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Reviewer:

POPPASQUASH

Cooking Level: Professional

Home Town: Boston, Massachusetts, USA

Living In: Tiverton, Rhode Island, USA

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Reviewed: Aug. 25, 2001

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!

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