Reviewed: Oct. 11, 2008

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.

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THEORYGURU04

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Reviewed: Oct. 9, 2008

Definitely more cakey than cookie consistency....but people did love them!

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Christine

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Mar. 8, 2007

I agree that these cookies are like mini banana bread, but very good. My daughter came home from school and devoured 4 straight away. What more can you ask for. Thankyou.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Dec. 5, 2005

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!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Nov. 20, 2005

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.

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Me

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2005

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.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: May 26, 2005

delicious

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HOTANSPICY

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Reviewed: Apr. 26, 2005

I was looking for a way to use old bananas other than making banana bread. I chose these and they turned out very good, but they still tasted like banana bread, texture and all. Next time I will try adding sherries and nuts and see if that makes them different. They were good, just not different enough from regular banana bread.

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KDMCCLAIN

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Reviewed: Apr. 3, 2005

What a great cookie.Everyone who tried them said they love them.Thanks

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ELLEN666

Cooking Level: Intermediate

Home Town: Croydon, Greater London, England, U.K.

Living In: Penge, Greater London, England, U.K.

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Reviewed: Dec. 14, 2004

I made these a couple nights ago. They were tasty, but they reminded me of banana cake rather than a cookie. I will probably make them again as they were pretty good. They reminded me of banana nut bread only bite size.

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Kim in Oklahoma

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Reviewed: Sep. 19, 2004

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.

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KATHYB58

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Clinton Township, Michigan, USA

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Reviewed: May 17, 2004

I found these cookies just so-so. I anticipated that they had a cake-like texture and was looking forward to them. They didn`t taste bad, but I found them a bit bland, even with the spices. I will keep looking for another way to use my ripe bananas. I also don`t think that the name suits them. I did not find anything reminiscent of a banana split in these cookies.

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Stephanie M.

Cooking Level: Intermediate

Home Town: Sherbrooke, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 4, 2004

These cookies taste delicious, however, are more like mini-cakes. They are very soft- but overall a great recipe!

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DAISYMD5

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Reviewed: Dec. 23, 2003

I followed the recipe exactly and my cookies were dry and boring. I will not be making these cookies again.

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KRISTEN5899

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Feb. 5, 2003

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.

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UmmOmar

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Amman, Amman, Jordan

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Reviewed: Dec. 2, 2002

This recipe is so easy! To make it a true "Banana Split" cookie, I added chopped dried cherries and chocolate chips. Delicious!

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Anne

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Nov. 8, 2002

Very nice, soft cookie. Kind of like banana bread actually! Thanks for the great recipe.

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The_Intolerant_Chef

Cooking Level: Expert

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Reviewed: Oct. 27, 2002

Wonderful cookie! My house smells like fall. I made up a little pineapple drizzle to top some of the cookies with. Like little pieces of heaven.

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GLY

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Reviewed: Nov. 25, 2000

Not all that impressive to my family!

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Dixie J

Cooking Level: Expert

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Reviewed: Aug. 14, 2000

These cookies have a very good taste. Very moist. Definitely a keeper.

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rulu930

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Banana Split Cookies

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