I followed the reduced baking soda suggestions, added 1/2 tbs of banana extract, 2 bananas, used an equal mix of wheat and white flour, used turbinado sugar instead of white sugar, used the mini-chocolate chips, added 1 tsp cinnamon and added 2tbs of plain non-fat yogurt to moisten up the cookies. We absolutely loved them!! The plain yogurt really served to get rid of the "cakey-ness" that the 1st batch had (even though this wasn't bad). I personally like moist, doughy cookies and these hit the spot! My husband and I ate them all within a couple days and I'm eagerly looking forward to the next time we have over-ripened bananas! I have rather limited baking facilities so ended up making them in 1/2 dozen batches in a pre-heated 350* toaster oven for around 15 mins a batch. We also chilled them in the fridge over-night and liked them best a little cool. (It helps that the apt is pretty hot in the summer.) The first couple batches merged together but we cut them into squares and devoured them. :-D delicious! :-D
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I followed the reduced baking soda suggestions, added 1/2 tbs of banana extract, 2 bananas,...