Reviewed: May 9, 2013

This is very similar to my mom's recipe, which I have been searching for unsuccessfully. She used a combination of baking soda and baking powder, and did not use lemon extract or nuts. It was very simple, and that is part of the joy of this cookie. I am going to try this version soon.

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Reviewer:

hickmanl

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

Reviewed: Apr. 24, 2013

This is a good cookie. My DS#2 said they were different but good as he grabed a second one and went upstairs. LOL

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Reviewer:

Nadine

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

Reviewed: Dec. 2, 2012

i made this recipe today. it is very good. my very picky son even liked them....ate 4 of them. will definitely make these cookies again. good way to use very ripe bananas.

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Reviewer:

carlette

Cooking Level: Intermediate

Living In: Danbury, Connecticut, USA

Reviewed: Nov. 14, 2012

This recipe is awesome!! I had added chocolate chips because chocolate makes everything better!! However, these cookies turned out more like mini banana breads rather than cookies, but they still taste awesome. My 2 year old LOVES them!! And they don't crumble like banana bread does, so I'll definately be making these more often! :-)

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Reviewer:

countrygal9009

Cooking Level: Beginning

Home Town: Fairborn, Ohio, USA

Living In: Lawton, Oklahoma, USA

Reviewed: Sep. 29, 2012

it was ok. Quite simple

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Reviewer:

alangenkamp

Reviewed: Aug. 24, 2012

Next time I will add more salt

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lwheatley

Reviewed: Jun. 21, 2012

These were chewy and delicious! I made a few substitutions to make them a little healthier. I used whole wheat flour, halved the sugar, and replaced the shortening with applesauce. The whole family loved these!

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Reviewer:

flamingo1012

Cooking Level: Intermediate

Reviewed: Apr. 30, 2012

I really like these cookies! I made a few adjustments: the cookie dough was too wet so I added extra flour (I used whole wheat pastry flour, and added about 1/2 cup extra. The dough was still too wet, so I dumped in about 1/2 cup of oats.) I used mini chocolate chips instead of nuts, and almond extract instead of lemon (didn't have lemon.) I baked them for 14 minutes, until they were a little brown on the bottom. Nice crunch (from the browning?? or the oats?) and not too "cakey." I almost added sunflower seeds, I might try that next time. A nice change from the banana cakes or bars I usually make when I have over-ripe bananas. Keeper recipe.

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Apr. 29, 2012

I really like these they have a 'healthy' taste to them. It is a good base recipe. I followed another reviewers advice and replaced the shortening with margarine. I added all kinds of things to them; black sesame seeds, oatmeal, and chocolate chips. I will probably add different ingredients each time depending what I have on hand.

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Reviewer:

cary

Cooking Level: Intermediate

Living In: Kearney, Missouri, USA

Reviewed: Apr. 21, 2012

This is a nice little CAKE COOKIE. It has nice flavor and texture. I made the recipe as written except I added 1/2 cup white chocolate chips and added some cinnamon, ginger and nutmeg as suggested. I had some left over frosting and frosted some. Delish! These should be stored in a closed container if not not eaten hot out of the oven.

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