The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 20, 2009
I thought these cookies were kind of bland, and so was the icing. I added cinnamon to the icing to add some flavor, but I doubt i'll make these again...i've had better. Definitely reduce cooking time as others have said if you do try them out.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 18, 2009
These cookies are great! It was delcious that they had kind of a cake consitency. DEFINETLY don't leave out the frosting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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Reviewed: Jun. 15, 2009
These cookies are awesome. Soft, chewy and tons of delicious banana flavor. Because of previous reviews concerning cooking time and temperature, I baked them at 350 degrees for 12-14 minutes. They came out perfect. Thanks for a new great way to utilize over-ripened bananas. I got 31 jumbo sized cookies from this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 26, 2008
These cookies are very good even without the frosting. Tastes like banana bread, only in cookie form. Exactly what I was looking for.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 23, 2008
Taste is very nice however , they are not Jumbo. Just ordinary sized cookies. My first batch burned and I only cooked them 10 minutes. When I reduced time to 7 minutes they came out very nice.
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Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 19, 2008
The frosting makes this recipe. I really enjoyed these. The recipe make a lot, so I shared some with my parents. They come out in more of a cake-like texture but that was ok for me. I will probably make these again closer to the holidays.
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Photo by Jenn

Cooking Level: Expert

Home Town: Newnan, Georgia, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 7, 2008
oh my goodness. they are SO good!
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 19, 2008
These are moist, cakey cookies that definitely taste better the next day. I wouldn't omit the frosting either especially since I think the frosting helps keep them moist. I can't give 5 stars though since without my additional of 6 oz of chocolate chips I think these would have been a bit bland.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 7, 2008
These were really interesting, like a banana muffin top with frosting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 17, 2007
everybody loves this cookies
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 20, 2007
5 stars just for the taste, but these aren't cookies, they are small breads. I ended up making small breads instead and used chocolate chips on the mix. They tasted really good anyways =)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 26, 2007
Very moist and filling. Added a little more bananas (very ripe), chocolate chips, pecan pieces. My husband loved them!
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Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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Reviewed: Aug. 7, 2007
Really good recipe they taste great
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Cooking Level: Expert

Home Town: Perth, Perthshire, Scotland, U.K.

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 17, 2006
These cookies were awesome! There were very moist, halved the walnuts and added pecans, icing was missing something to me, fam loved it anyways! Oh and also added nutmeg and cinnamon
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 19, 2005
For the time it took to make these cookies, I could have made a dozen banana breads, which is what the cookie somewhat tasted like anyway. I had to turn the oven to 325 degrees to get it somewhat right. I would not recommend making a banana bread instead...it's much, much easier.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 10, 2005
I couldn't make them fast enough! My husband and kids were practically eating them off the cookie sheet. :)
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Photo by Erica M.

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 5, 2005
Not as moist as I would have preferred and the icing did not taste like anything beyond icing sugar (I would suggest adding a flavour or maybe adding more vanilla). For all the steps/ingredients - I don't think these banana cookies were worth it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 29, 2005
These were good, but a lot of work for less than spectacular results. I could get the same taste by spreading purchased frosting on a slice of banana bread, which would be much easier. I think I liked the dough better than the baked cookie! I'll probably NOT make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 12, 2005
Delicious and huge.
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Cooking Level: Intermediate

Home Town: Nuneaton, Warwickshire, England, U.K.

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: May 7, 2004
I'm not too sure 3 or 4 stars...4 for taste, but they are quite complicated for what you get. They taste pretty much like banana muffins and there are simpler recipes for that! However, they do spread, and so they're pretty big! "Jumbo" is not too much of an exaggeration, just use big teaspoons or tablespoons of dough. Raisins could work instead of walnuts. Again they taste very banana, nice texture, but there's easier ways to do it.
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