Reviewed: Apr. 29, 2012

These were great! I used 1 1/2 cups all purpose and 1 1/2 cups white whole wheat flour. The cookies were light and fluffy. I didn't think the frosting was all the great but the base cookie is a keeper!

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Cooking Level: Intermediate

Reviewed: Jul. 3, 2011

Giving this 5 stars because these cookies are phenomenal!! Didn't make the frosting because my kids ate them up before I had the chance to coat them. PERFECT RECIPE FOR THOSE OVER RIPENED BANANAS!!!

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PATPER

Home Town: Staten Island, New York, USA

Reviewed: Jun. 16, 2011

This one is my submission - I wouldnt mail it if it takes that long. I would say that these would be fresh and safe to eat, if not refrigerated, no more that 4-5 days.

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Deaniebees

Reviewed: Jun. 15, 2011

Does anyone know how long these cookies stay good for? I wanted to make them for my husband who is deployed right now and it takes about 10 days to ship anything to him, and I was just concerned that they would be good by the time they reach him...

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nomitdown789

Reviewed: Feb. 18, 2011

I made exactly as stated minus the oven setting. I baked at 350 for 13 minutes. Rotating the cookies sheets at the half way point to ensure even baking. I really liked the cookies but they were a bit bland. I would have preferred a stronger banana flavor but I will make these again.

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wendyearwood

Cooking Level: Intermediate

Reviewed: Feb. 14, 2011

THE BEST COOKIES IVE BAKED YET! The recipe was super easy, & the cookies were amazing! Taste like banana bread but better! The frost does add a extra "yum yum!" to the cookie. People (Including me) Rave about these cookies. WILL bake again!

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gaarafangirl54

Cooking Level: Beginning

Home Town: Uniondale, New York, USA

Living In: Baldwin, New York, USA

Reviewed: Jan. 10, 2011

these puffed up kinda like muffin tops when i made them. they didn't come out as pretty as they look in the pictures on this site, but when my friends and family tried them, i didn't feel bad anymore. they were a huge hit. soft and delicious. i did half with the frosting listed here and added cocoa powder to half of the frosting. both were great. thank you!

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pattiWISE

Reviewed: Nov. 15, 2010

Great cookie, even if you don't want the frosting Was out of evaporated milk...checked allrecipes for sub...light cream...out of that too. Used coffeemate vanilla...worked great Have sent this recipe on to family

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BLOUBIRD

Home Town: Salt Lake City, Utah, USA

Reviewed: Sep. 13, 2010

These are great. I might add a little more banana next time as they're a bit dry, but the taste is fabulous. I also baked at 350 for 12 minutes based on other reviews. YUM!

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