"I received this recipe from my retired school-teaching Aunt who selected this as her all-time favorite cookie recipe from the many years of teaching and having students bring in their favorite cookies." — CAROL GUTT
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We made this cookie today in our shop and it turned out great. We quadrupled the recipe and added a hand full of mini chocolate chips, mini butterscotch chips and a half cup of chopped candied cherries. It was delicious and it made a beautiful cookie. Our customers raved. Thanks for a great recipe. I think it's going to be one of our most requested.
These turned out all right, but a little soggy. I'm not sure if it was the recipe or something i did when i made them, but they weren't my favorite ever.
This cookie has a very nice taste and texture. It is more of a little banana nut muffin than a traditional cookie. It is a nice change. I got 4 1/2 dozen from the recipe. The recipe said it only makes 2 1/2 dozen. Mine were regular cookie size (about 1 rounded teaspoonful). A bigger cookie might be more appropriate considering the cake like texture of these. Overall they were good and I will proubaly make them again....especially when I have an abundance of bananas. Thanks for the recipe.
I just got done making these. Pretty good but I'd call them mini-cakes rather than cookies...extremely soft. But tasty.
Being a nut lover but not mixed with my desserts I processed a jar of marischino cherries & drained them & added them instead of the walnuts. I just wished I had added some chocolate chips as well. Good cookie - will try it again for sure.
Very nice, soft cookie. Kind of like banana bread actually! Thanks for the great recipe.
After reading reviews, I decided to bake this batter in my mini-bundt pan. I left out the nuts and cloves, because I didn't have either one. These came out lovely. I sprinkled the tops with butterscotch chips before baking, so they have a butterscotch "crust" in the bottom when you invert the pan. I see this recipe as having great potential for my creative muse.
Very good cookie... I followed other reviewers suggestions and added 1/2 c. mini chocolate chips, 1/2 c. dried cherries and 1/2 c. chopped nuts. Next time I might add more mashed banana too. Nice to find an alternative to banana bread when you have over-ripe bananas!
This recipe is so easy! To make it a true "Banana Split" cookie, I added chopped dried cherries and chocolate chips. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Split Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 43
These chewy bites are so tasty, the kids won't know they're sugar-free.
Who knew you could make a banana split even more delicious!
See how to bake the perfect chocolate chip cookie.