*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These cookies were terrific with some major tweaking so I can only give them a 4, but after adjustment they are a 6! I followed the suggestion of adding an extra banana and using the banana butter icing from this site, but the dough was way too thin for cookies so I added 1 c. of quick oats as well. I also used half white sugar and half brown sugar just because I like cookies with brown sugar. The end result was phenomenal. I actually only iced half of them because my family liked them plain as well. They taste like muffin tops!
YUM-MEE! Like other reviewers I added 1/4 C extra flour, 1/2t. baking powder, and a bunch of chocolate chips. Dee-lish. So fluffy and cakelike. The recipe makes about 36 cookies, but if you eat them quickly enough before your husband gets home, you can say it just makes 24!
These are AWESOME! I didn't have butter flavored shortening, so I subbed 1/2 cup butter & 1/2 cup shortening, & next time I will add another banana. I'm tellin ya, this beats the morning time mess (AKA: crumbs from cutting banana bread that I clean up), now the kids just take them & run! I also didn't have powdered sugar, so I used "Satiny Chocolate Glaze" (found on this web site) on the top, delish! They really didn't need the glaze they are good plain. Thanks Molly!
These "cookies" were delicious. I had to tweak the recipe a little but they turned out great. I used 2 bananas, brown sugar instead of white, butter instead of shortening, added 1/2 cup more flour and cinn. and nutmeg. They didn't need the frosting. I dusted with powdered sugar. They are so fluffy and light. They are more like a muffin top than a cookie.
I tweaked it a little because it was a weak version of banana bread....lacked flavor.And walla! Delish! I followed the recipe exactly...just added 1/3 cup firmly packed brown sugar, 1/3 cup finely chopped walnuts and 1 more banana. I think 3 bananas would be even better! Tasted just like good ole' southern "like grandma use to make" banana bread!
This is a wonderful recipe. Not too sweet moist fluffy and tasty. I halved this recipe along with using margarine and half whole wheat flour. I also added more banana. So good!! Oh- Also added pecans and walnuts!! But make alot they disappear quickly. Another thing- No need for icing just dust with powdered sugar it will be all the sweetness you need. Edit:The only bad thing about these is the tops get moist and soggy. Dont stack them on top of each other they get very sticky.
I LOVE this recipe!! I'm NOT a baker, but this is SO EASY! I have a daughter who dislikes bananas, but she's OK with this. I make this EVEN EASIER by plopping all the cookie dough (it's very much like BATTER) into a greased 9X12 cake pan and baking for 25-30 minutes at the recommended temperature. Iced or not, cut into bars, these are WONDERFUL!