Reviewed: Nov. 30, 2009

Ooo la la very nice cookie. I used 1/4 c of shortening and 1/2 c apple sauce - I also used 1 c flour and 1/2 wheat flour. To give them some christmas cheer I cut a reeses into six pieces and put a small piece in the center. Very good :-)

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Photohoot

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Reviewed: Nov. 3, 2009

My family loves these cookies. I make them with 1/2 c. applesauce and 1/4 c. oil to make them healthier. The cookies are very heavy, almost like a muffin. I now have a recipe to use up ripe bananas that isn't a cake.

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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 29, 2009

Followed the recipe exact - they came out great. Tastes just like a banana muffin!!! I think that they'll keep well, too - I'm going to try shipping them off to college nieces!

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Lauri

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

We added chocolate chips to this, but nothing else! It was perfect!!!!

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Angelina

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Reviewed: Oct. 5, 2009

Yum! I'm not really a baker but had some ripe bananas and didn't want to waste them. Thought it would be nice to make a healthy snack for the kids. I substituted wheat germ for nuts and it is good! I might even try baking something else some day!

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Cheri

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 4, 2009

DELICIOUS!! I made this cookies and brought them into work...GONE!!!

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deedimeo

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Reviewed: Sep. 25, 2009

This is a pretty good way to use up those over ripe bananas. They are more cake like but we don't mind cake like cookies.

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RaKell

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Reviewed: Sep. 9, 2009

Okay- I am so excited about this recipe!!! I was looking for a dairy free treat to make for my son, who is allergic to dairy. After making these, I am thrilled! They are fantastic... yummy, sweet, and a little bit healthy! I subbed 1/2 shortening & 1/2 applesauce (will try all applesauce next time); 1/2 sugar, 1/2 brown sugar; and did one batch with chocolate chips, and one without. I added 1/2 tsp vanilla. I will add a tablespoon of flax seed next time too :) Thank you so much for sharing this! I can't wait for my son to have his special snack at church tomorrow! They were ready after 9-10 minutes at 400.

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TammyH

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Reviewed: Sep. 7, 2009

This recipe is definitely going to be a keeper in my home. I personally drive my children 300kms a day to get too and from school and I always bring them a snack for the rides. These cookies were a hit and tasted even better the next day.(stored in a closed container) Knowing that my kids were eating something much more nutritious instead of sugar filled store bought treats made me feel good about making these. I was very happy to see my children gobbling them up. I will be making these on a regular basis! Thank you so much for sharing this recipe.

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Tammerz

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Reviewed: Sep. 3, 2009

I thought htese were great frech out of the oven, but not great the next few days. I also subbed PB for half the butter. These were pretty good.

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Kitten

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Reviewed: Sep. 1, 2009

Made exactly as the recipe instructed except I omitted the nuts since I'm not crazy about nuts in cookies. They came out pretty good but I think they'd be better with maybe a 1/2 cup more sugar since they weren't very sweet. (And my bananas were SUPER ripe so that wasn't the problem.) Also, my first batch was nearly burned at 15 minutes. Second batch did much better at 10-12 minutes.

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T.L

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Reviewed: Aug. 5, 2009

These are fantastic. The only change I made is I substituted half of the shortening for butter.

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kimlandziak

Cooking Level: Expert

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Reviewed: Aug. 5, 2009

I had some very ripe bananas I needed to use up and this was a perfect way to do it! I added some chocolate chips and drizzled some confectioners icing on top. I thought they were even better the day after I made them. Yum!

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vollyb18

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Reviewed: Aug. 4, 2009

My son wanted banana cookies, and I had never heard of them. So, we tried making these. They were delicous! The taste is just like banana bread only with the nuttiness of oatmeal... wonderful! We topped them with the icing from the "Banana Bread Cookies" recipe. The texture was perfect, however once placed in a gallon size ziploc bag, they became much softer (but stil good).

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emmalou

Cooking Level: Expert

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Reviewed: Jun. 27, 2009

These were a good way to use up some banana's and the kids loved them. I didn't change anything.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

These were awesome!! Got a ton of compliments and requests for the recipe. I did add some chocolate chips to 1/2 the batter for some variety. I'm going to try the cranberries as another reviewer suggested!

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Melissa

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Reviewed: Jun. 9, 2009

Waaaaay too soft. Tasted like a banana muffin top. Would not make them again.

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Jackie

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Reviewed: May 14, 2009

I was really nervous about this recipe after a few reviews, however I'm delighted with the outcome. A few comments: my oven has a tendency to overheat (it's really old) but I still baked them at 400 degrees and it was fine, although they were done after 8 minutes. Secondly, the batter was really mushy and I thought it was going to be difficult to work with so I refrigerated it for a few minutes before putting cookie balls on the pan and that made a big difference. I flattened them slightly and they looked really mushy and weird going into the oven, but they came out beautifully. I only had 1 banana but it was really big and I think it was just under a cup, so I tossed in a bit of applesauce (probably about 1/4 of a cup or a little more). I also used margarine instead of shortening. I separated the dough in half and added raisins to one half and semi-sweet chips to the other half. Both turned out great! I also added a dash of vanilla extract just out of habit. Thanks for a fantastic recipe.

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Jessica

Cooking Level: Intermediate

Home Town: Whitby, Ontario, Canada

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Reviewed: May 11, 2009

These were a hit for us - I love banana and these are a great way to use up my ripe bananas. I used 1/2 c butter and 1/4 c shortening, changed the cinnamon to 1 tsp (just because it's easier) and used two ripe bananas. I don't always like nuts in my cookies, but these cookies definitely do better with them. These were fluffy and tasty and the oats gave them just the right texture. I will be using this recipe again.

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pitvet

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Reviewed: Apr. 27, 2009

Very good cookies. I used white whole wheat flour in place of half of the a/p flour. And, instead of 3/4 cup shortening I used 1/2 cup shortening and 1/4 cup applesauce. I also used a little more banana and a little less sugar. And I used chocolate chips instead of nuts.

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