Very good recipe. I read the reviews first though and made the following changes - used only 1 teaspoon of baking powder and also split the 1 cup of white sugar to be 1/2 cup white sugar and 1/2 cup brown sugar. I also used 1 1/2 cups of mashed bananas - 3 ripe bananas. These cookies were very moist, very cakelike and gone very quickly! Extra chocolate chips never hurt!
Very good recipe. I read the reviews first though and made the following changes - used only 1 teaspoon of baking powder and also split the 1 cup of white sugar to be 1/2 cup white sugar and 1/2 cup brown sugar. I also used 1 1/2 cups of mashed bananas - 3 ripe bananas. These cookies were very moist, very cakelike and gone very quickly! Extra chocolate chips never hurt!
I'm eating one of these fresh out of the oven as I type this..... These cookies are wonderful! My sister made cookies like these when I was little, but she doesn't remember making them anymore and I could never get the recpie from her. These are almost exactly them....
I made these with milk chocolate chips (compliments the banana very well), reduced the baking powder to 1 1/4 tsp, and used 3 (about 1 and 1/4 cups mashed) very ripe but NOT brown bananas... I couldn't wait for them to ripen that much ;) The banana flavor is delicate, but definitely there.... I think those who want a more banana-y flavor may want to try replacing some of the vanilla with banana extract. The cookies do have a slightly "muffin-y" texture to them... but don't let that put you off of trying them. I've never had muffins as good as these cookies. (also, I baked these on parchment paper, and found they rounded themselves out reasonably well - better than it sounds like they did for other with just an ungreased pan)
Excellent cookie!Used parchment paper rather than greased pan. Added Dutch chocolate sprinkles. Dough is a little sticky and is easier to handle when chilled. Cookie stays moist and doesn't spread while baking.Increased banana to 1-1/2 cups and flavor is still subtle.Decreased baking powder to 1 tsp.Used 1/2 white, 1/2 brown sugar.My family loved the results!
I made a few adjustments (1/4 cup sugar instead of 1 cup, low calorie butter, 2 bananas instead of 1, 1 cup chips instead of 2) to make them a tad healthier and they still came out great. I really enjoyed these cookies.
Excellent recipe! I needed to use up some old bananas and these cookies were perfect! I added some walnuts in addition to the choc chips. Will definately make again.
These cookies are very cakey. You will not like these if you like gooey cookies.
These cookies taste great and the recipe makes a large batch which is great because everyone loves them.
I've never heard tell of baking a cookie at 400 degrees. This cooking temp HAS to be off! The only things I would ever bake at that temp are yeast breads such as French, and homemade pizza! Any cookie or quickbread recipe calls for no more than 375! While reading these reviews, over and over u see the phrase, "the first batch burned"...be careful and adjust the oven temp. 350 would be a good place to start. Would hate to see bakers waste ingredients.
Very Yummy. The only changes I made was to substitute the sugar with Splenda put carob chips instead of chocolate chips and I halved the baking powder to 1 teaspoon. They are still coming out of the oven batch after batch and my 5 year old son is eating them up! He's had 2 so far and loves them. These are nice puffy cookies that would be GREAT with a cuppa tea. I will be using semi sweet chocolate chips next time I make these because I love the two flavours together and carob just doesn't do it for me.;) I was trying to be healthy about baking. Is there such thing really? hahaha! Thank you for sharing a great recipe!
