I didn't have butter flavored shortening, so I put a bit of extra butter in the batter, along with 3x more banana than called for. I was out of baking soda, so I used baking powder. The difference between the two leavening agents is that baking powder is meant to be used with batter that has a higher moisture content, so the extra amount of banana made it perfect. I had a bit of a problem with the consistency of the icing, but it still tasted great. Next time, I will use a different recipe for icing, but the cookie itself is excellent, closer to the consistency of a muffin.
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I didn't have butter flavored shortening, so I put a bit of extra butter in the batter, along...