Discovered by value of using what was left in my University Residence cupboards. A high energy cookie, easy to make, addictive and great when studying for exams.

Advertisement

Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Mix together in order given, making sure that butter or margarine is well beaten in. You can add up to 1/2 teaspoon more of cinnamon if you like spice. More flour may be added if batter is runny.

  • Drop by tablespoonfuls on greased baking sheet. Bake for 10 minutes or until edges are slightly brown. Cookies with be soft.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

83.6 calories; 1.3 g protein; 12.2 g carbohydrates; 9.2 mg cholesterol; 39.2 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/24/2011
I was wondering why no-one had posted a picture of this, and now I know why. It isn't the most attractive recipe. I think it would look better baked in a pan and cut into bars. Very tasty though. Mine were finished before I remembered that I had wanted to post a picture! Read More
(13)

Most helpful critical review

Rating: 3 stars
05/04/2010
The cookies were okay...they seem to have a personality disorder though...they can't decide if they want to be a cookie or a bread. The consistency and texture are not quite that of a normal cookie...Interesting flavor though...i did leave out the nuts and added mini chocolate chips to mine...but BF liked them better with just raisins. Read More
25 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/24/2011
I was wondering why no-one had posted a picture of this, and now I know why. It isn't the most attractive recipe. I think it would look better baked in a pan and cut into bars. Very tasty though. Mine were finished before I remembered that I had wanted to post a picture! Read More
(13)
Rating: 5 stars
09/23/2003
My Husband and I both enjoyed these cookies and so did the men in his office. Many wanted the recipe for their own use. I did add a couple of things when I made them a little vanilla extract and a touch of salt and a little more sugar. I did try icing a few with a cream cheese brown sugar icing and that was wonderful too. They bake up very soft and yummy! Wonderful! Read More
(12)
Rating: 5 stars
03/31/2009
This recipe was exactly what I wanted! A soft slightly moist cookie with a good banana flavor that wasn't too overpowering. I added mini semi-sweet chocolate chips and an extra 1/2 cup of oats and they turned out fantastic! Plus to cut down on clean up I used the old trick of baking on parchment paper. For busy moms this is almost a must. Thanks Shawn for a simple yummy recipe. Read More
(5)
Advertisement
Rating: 5 stars
03/01/2008
I am also attending university and was looking for a snack to munch on while studying. This met all my expectations. I followed the advice of another review and added some vanilla extract and a little more flour. I also omitted about 1/4 cup of butter. I didn't have enough walnuts or any raisins but I didn't feel they detracted from the overall taste. Cooking them a little longer (10-15 minutes) would make a more cookie like texture but I enjoyed the soft dough-like texture more. I actually enjoyed these so much I began to eat them as a quick breakfast and for dessert. Read More
(4)
Rating: 5 stars
07/02/2012
Wow! These are surprisingly tasty! I was pretty skeptical of this recipe but since I had some bananas that needed used up I thought I'd make these for my marathon-running husband to snack on after his training runs. However now that I've tried one I just hope he gets home quickly or there won't be any left for him! These are really really good!!! I think this just became my new go-to recipe for using up bananas. My changes: I upped the flour to 3 cups and substituted wheat flour for half of that I changed the sugar ratio to 3/4 cup white sugar and 1/2 cup brown sugar (in hopes that the brown sugar would help "disguise" the wheat flour since I don't usually like the taste of wheat). Next time I might try using all wheat flour and just 1 cup of brown sugar - no white sugar at all. I also added 1 ts of vanilla and 1 ts of sea salt. I don't like raisins very much so I split the dough and added about 1-1 1/2 cups chocolate chips to half. I ended up adding about 3/4-1 cup of chocolate chips to the raisin half too because I ran out of raisins. Read More
(3)
Rating: 4 stars
03/27/2007
Very good. Omitted the nuts and the nice soft texture was perfect for kids with braces. I added almost 1/2 cup more flour to get a good "cookie" texture. Every one loved them even a picky eater who refuses to eat anything with oatmeal. Read More
(2)
Advertisement
Rating: 5 stars
12/29/2009
Very good cookie. I used four small very ripe bananas 1 cup of whole wheat flour and 1 cup of white flour. And in half of the cookies I added a generous handful of mini chocolate chips. Thanks for the recipe! Read More
(1)
Rating: 4 stars
02/25/2013
The banana flavor in these is terrific.. the texture is quite soft. if you think if this as little banana bread bites rather than a cookie you'll get it..next time will add a pinch of salt and some vanilla extract Read More
(1)
Rating: 4 stars
08/14/2012
I used 1/2 C. white and 1/2 C. brown sugar threw in an additional 1/2 C. semisweet chocolate chips cooked for 30 minutes in the 9x13 and voila! Banana bread. Because that's what this is. Read More
(1)
Rating: 3 stars
05/04/2010
The cookies were okay...they seem to have a personality disorder though...they can't decide if they want to be a cookie or a bread. The consistency and texture are not quite that of a normal cookie...Interesting flavor though...i did leave out the nuts and added mini chocolate chips to mine...but BF liked them better with just raisins. Read More