Reviewed: Feb. 20, 2012

I would probably change the name of this recipe to "chocolate biscuits" because the finished texture is very bready (not cookie-like), and the banana flavor doesn't come through very strong (I would probably add more next time.) At first bite, my husband and I weren't impressed, but they actually grew on us once we accepted them as "biscuits."

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Reviewer:

tspicer

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Edmonds, Washington, USA

Reviewed: Aug. 10, 2011

These were good but the butter was way too strong. Next time I will use less.

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 18, 2010

my aunt gave me a very similar recipe but she added dried cranberrys and pumkin seeds along with the chocolate chips and banana. sometimes she mixed it up a bit and added white chocolate chips instead of milk chocolate. but it was a hit with my family!

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Reviewer:

lisa bazil

Reviewed: Aug. 8, 2009

i make these all of the time. i originally got the recipe from granmas secrets... i use white chocolate chips instead, and i use powdwered sugar instead of white sugar... they are very cake like and taste best warm. i also bake mine on wax paper the original recipe i had said to move the wax paper to the counter (from the pan) and allow them to cool for 2 minutes before removing them from the wax paper onto a wire rack. and i only cook mine 7-9 minutes so they dont dry out. i love them and they are a huge hit!! i am making them in a few minutes for a birthday party this afternoon

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Reviewer:

veronica

Reviewed: Mar. 22, 2009

These went like mad at my house! I have a house full of picky eaters and everyone loved these. Even my mother who doesn't have a sweet tooth in her head liked them. They were a very soft cake-like cookie so don't expect something with the texture of a regular chocolate chip cookie. I didn't try them with vanilla pudding as other reviews have suggested but I certainly will now. I didn't change anything to the recipe myself though other than to slightly shorten the baking time due to a personal preference of having a gooey cookie.

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Reviewer:

beth

Reviewed: Aug. 7, 2006

I added an extra banana, pecans, and chocolate chips. The texture is strange but I liked it. :)

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Reviewer:

Giordana V

Cooking Level: Intermediate

Home Town: Cobble Hill, British Columbia, Canada

Living In: Mill Bay, British Columbia, Canada

Reviewed: Jul. 30, 2006

My first inclination after trying one of these warm was to give this recipe a 3. But then I tried one once completely cooled and found I liked it better. My girls liked them too but my daughter's boyfriend who usually hovers around the cookie tin said he didn't like the texture. So the majority vote was a 4. Thankyou.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Jul. 25, 2006

I thought maybe the first batch just didn't work out, so I tried making them twice and the second time I used the vanilla pudding idea. They turned out OK the 2nd time, but still not great. Very disappointing.

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Reviewer:

Maripepe

Reviewed: Feb. 25, 2006

This recipe is great. Why? Because it gets rid of that 1 ripe banana. Most banana bread and muffin recipes calls for 3 ripe ones, so this is perfect when you have just one and don't want to toss it away. Made the recipe exactly as written; no changes. The recipe is just what the title says. They are a nice soft cake-like cookie. Nice for a change of pace too. Giving away to the neighbors for a nice sunday morning treat. They are not overly sweet and would be a good 'breakfast' cookie.

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Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 17, 2005

This tastes amazing if you add a package of fat-free instant vanilla pudding with the dry ingredients. The pudding really brings out the banana flavour. I give it one star without the pudding, 5 stars with it!

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