"Frost these banana and nut cookies with Butter Frosting from this site." — Desiree
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2 1/4 cups
ripe bananas, mashed
This cookie has a nice flavor, but the texture is too much like bread. When I was mixing up the batter, it seemed too runny. I was afraid that the cookies would not turn out, but they did. If you like banana nut bread and want to try something a little different, this will fit the bill.
This recipe was just ok for me. It was very bland and definately just a tiny version of banana bread. But if youre looking for a mild cake-like cookie that you might have with breakfast (without icing of course) then you will like this recipe. I also have to add that the process of making the dough is new to me. Most cookie recipes will have you beat the butter/sugar and wet ingredients and then incorporate dry ingredients to it. I'm not sure why this recipe wanted you to add two amounts of flour separately, but I just went ahead and mixed it the way i know.
These cookies are delicious - exactly what I expected. I used the ingredients exactly as stated in the recipe, but mixed it differently, as I would any cookie recipe. I combined the wet ingredients first, stirred together the dry ingredients and mixed gradually into the wet. These are cakey cookies. Watch the baking time. I use airbake cookie sheets with parchment paper and usually have to add about two minutes to my baking time, but not with these. I used a 1 TBS cookie scoop and made 44 cookies which baked for ten minutes. I used my own butter frosting recipe rather than the one from this site (tinted just slightly yellow and sprinkled with toasted walnuts.) Try toasting the walnuts before adding to the batter. Place walnut halves on a cookie sheet and bake at 350 degrees for 8-12 minutes stirring every 4 minutes or so. Allow to cool, then coarsely chop. The flavor of the nuts is really enhanced. Thanks for a great way to use up ripe bananas.
Everyone loved the cookies and could not stop eating them. They were great!!
These were a nice break from banana bread, but not very cookie-like. Mostly though if you happen to have any left after a few days, make sure you freeze them or at least keep them in the fridge (mine went moldy way faster than bread or regular cookies do). In retrospect, they might be better frozen anyways.
The guy's in the shop like it very much.
AMAZING cookies! I did frost them with the butter frosting and that made them even more delicious. The only edits I made were to use 4 bananas instead of 3, I skipped the nuts due to personal preference and I skipped the cloves. They are like a muffin/cake in a cookie but not too heavy ... hard to explain but simply delicious.
I may not have done something right... These were soft, which we like, but they were rubbery. Nice flavor, but none of us enjoyed them because of the texture.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 43
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