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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8 users found this review helpful

Reviewer:

BEEZHONEY

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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21 users found this review helpful

Reviewer:

BCFARIA

Reviewed: Jan. 7, 2003

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

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3 users found this review helpful

Reviewer:

KJOB

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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24 users found this review helpful

Reviewer:

POPPASQUASH

Cooking Level: Professional

Home Town: Boston, Massachusetts, USA

Living In: Tiverton, Rhode Island, USA

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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9 users found this review helpful