Reviewed: Jun. 28, 2009

Interesting cookies, a little doughy on the inside, but the flavours were really good, I used half peanut-butter chips(I'm a peanut-butter fiend!) and that worked really well, I took everyone's advice and pressed them with a fork and sugar and I'm glad I did, they don't really spread all that much, I think they would be even doughier if I hadn't, all in all I don't think I'll be making them again anytime soon

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katypoo

Cooking Level: Professional

Home Town: Courtenay, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Dec. 7, 2008

I used 2 over-ripe bananas, and took the suggestion of using cocoa powder instead of chocolate chips. I also noted the suggestion of not overbeating once the flour was added, and just folded in the flour till mixed. I chilled the dough well before scooping into rounds of a heaping tablespoon for baking, then dipped the balls in sugar and did not press them down before baking. They came out puffy with cracks on top, crispy outside, tender and moist inside. I could taste all three flavors; the peanut butter, banana and chocolate. If you wanted a flatter cookie, pressing them down lightly would accomplish this, but I like the soft center created by leaving the balls "unflattened." Warning- they do not keep well.

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Toni N H

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Feb. 22, 2008

This is exactly what I was looking for in a banana cookie. I didn't have brown sugar, so I used 3/4 cup sugar with about a teaspoon of molasses. I also used a cup of vegan chocolate chips which made a perfect blend of peanut butter, banana and chocolate. It makes a nice vegan cookie without having to sub eggs and butter. Yum Yum!!!

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colleen

Cooking Level: Intermediate

Home Town: La Puente, California, USA

Living In: Mason, Ohio, USA

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Reviewed: Feb. 17, 2008

This is a distinctive cookie and the result is quite enjoyable. The texture is more like that of a blondie, just in a cookie shape. I followed the recipe and instructions exactly and enjoyed the final product. This recipe is deceiving in that it seems simply (due to the few ingredients), but is actually hard to do correctly, because the dough is very dry. If the chef over mixes, the glutens will become tough and ruin the cookie.

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LONBINDER

Cooking Level: Expert

Home Town: Port Washington, New York, USA

Living In: New York, New York, USA

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Reviewed: Sep. 23, 2007

I had to change the recipe a little, my boys are allergic to peanuts, so I used soynut butter. I didn't have any brown sugar so I use 3/4 c. of white sugar and dipped my leveling knife into molasses and added that to the mixture. I also took a tip from one of the other reviews and used cocoa powder instead of chocolate chips, and I feel it strengthens the flavor of the banana. The dough was extemely sticky and I wasn't sure how they were going to turn out, but like other reviews it's crisp on the outside with a soft and chewy inside. This is a recipe we will surely keep. It's a different type of cookie, but my boys loved them. It almost seems hard to mess this recipe up, so see what you can come up with.

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COOKING4MYBOYS

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Reviewed: Sep. 6, 2007

Im sorry but I did not like these cookies at all. I LOVE the combination of chocolate, peanut butter and banana and I was so excited to try these. I followed the recipe exactly and I took the advice of previous reviews and flattened the cookie before baking. I didnt like the texture, color or taste. sorry!

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Beaverton Baker

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 4, 2007

These were an interesting change of pace--not exactly cookie consistency, but still delicious. A great way to use up leftover bananas. I used two bananas, 1/2 c of chocolate chips and natural pb to make mine. I agree with another reviewer to flatten the cookies before you bake them. I will make them again.

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Carrie T

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Reviewed: Nov. 26, 2006

Not bad, but I think I wount make them again.

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martulka

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Reviewed: Oct. 22, 2006

I LOVED them. I would definitely add more peanut butter next time, I could hardly taste it. But still very good!

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Nikki

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 17, 2006

FANTASTIC COOKIE. MY SON HATES BANANAS YET HE DID NOT REALISE THEY WERE IN THE COOKIE. MADE THEM TWO DAYS AGO. NEED TO MAKE MORE TODAY

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TRAVELLINGTIGER

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Reviewed: Jul. 14, 2006

Not crazy about these......would make banana bread to get the same effect and it would taste better. I still give it three stars since I didn't put the chips in it but used cocoa powder instead. Next time my over-ripe bananas will be used for something else......not that thet tasted bad just not worth the time

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MIDOW

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 29, 2005

I decided to make these cookies because I absolutely love the combination of peanut butter and banana! I used whipped peanut butter instead of regular and Splenda blend instead of the white sugar. The mixture was a bit dry, so I added about 1.5 tablespoons of unsweetened applesauce. They turned out pretty well! The banana flavor was not strong, but neither was the peanut butter; however, I thought they turned out well considering my substitutions, and it cut the calories by almost 20 calories per cookie!

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Caroline

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Reviewed: Dec. 13, 2005

I didn't have brown sugar or chocolate chips when I made these cookies. Instead, I used 1 cup of the white sugar. Also, I added 1/3 cup cocoa powder to the flour and baking powder mixture which gave the cookies a wonderful rich chocolate flavour and colour. They soft and chewy, just the way I like them!

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dre

Cooking Level: Beginning

Living In: Sarnia, Ontario, Canada

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Reviewed: Jul. 15, 2005

This is a good recipe for me, since I like to make small batches of cookies (less guilt when we finish the batch in one sitting). Since there are no eggs, this is easy to scale down. These tasted REALLY good and were extremely soft. Next time I'll probably cut the white sugar down by half, because they were a little sweeter than I prefer.

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SUSANANDBENNETT

Cooking Level: Intermediate

Home Town: Wappingers Falls, New York, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 28, 2005

Very Very Good. Everyone loved them. Next time I will double the batch because they were gone in an hour.

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MIKEDAWN

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Reviewed: Nov. 8, 2004

I made these cookies because I needed to get rid of an overripe banana and my husband loves peanut butter and banana sandwiches. Their texture is wonderful. Lightly crisp outside, and chewy inside. Unfortunately, hubbie wasn't overly impressed with the flavor. I thought they were pretty good if not a bit odd. It seems the tastes of banana and peanut butter are fighting for dominance! And the chocolate chips at only 1/4 C, are hardly enough to matter. I would either leave them out or put in a 1/2 C instead. I didn't mind them, nice to have something sweet around, but probably won't make them again.

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s. warren

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Reviewed: Oct. 14, 2004

Good recipe for a soft banana cookie. However, I hoped that the PB would put them rather on the crispy side, which was not the case; what is more, I barely tasted the PB. Not to be remembered as a PB cookie, but rather as a banana cookie that tastes good...

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Sep. 29, 2004

These cookies were an instant favorite the first time I made them and they are a "hit" everytime. The only thing I would suggest is to flatten them slightly before baking. The dough freezes well and I often mix up a double batch and freeze half.

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ROSEBUDC

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 22, 2004

These were very easy to make but we found them just "okay". The banana flavor is very overwhelming and unfortunately my family wasn't impressed. Thanks anyway.

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 18, 2003

This is a good recipe...I love the texture. My husband and I weren't big fans of the banana taste though, so I substituted applesauce instead and they came out great!

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CBARRIOS

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