This recipe goes from "pretty good" to "absolutely phenomenal" with a few simple changes. 1. Extra spices - I used 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp pumpkin pie spice. 2. An extra banana. 3. Nuts (I used walnuts) and raisins. Those are probably the 3 most important changes I made, but I also used 1/2 white and 1/2 whole wheat flour and used 50% lighter butter instead of shortening. Oh, and added a capful of vanilla extract. These are absolutely to die for!!! Also used only 3/4 c. sugar, 1/4 c. of which was actually Splenda...still found them very sweet and didn't notice the splenda.
Great recipe!!! I tweeked the original a little bit just for fun and they came out great! I used whole wheat flour instead of all-purpose and instead of shortening I used 1/2 cup butter and 1/4 cup of Smart Start butter spread. I thought the batter was rather dry so I added a second banana and then 2/3 of a cup of dried cranberry's. I calculated the total calories which came out to 3 330 for the entire batch and 121.75g fat. I yielded 50 cookies so that came to 67 cal's per cookie and 2.4g fat! Thanks for a great cookie:o)
These cookies are so easy to make and absolutely wonderful! The spices and banana mix well to create a great flavor. I made one batch to take to work. They were snatched up so fast I made another batch that night to take in the next day. A great way to use ripe bananas that you have on hand. I will definitely make this again.
best hot out of the oven made less fattening by subsituting 1/2 cup of shortening for applesauce. yummy.
These turned out very good when I first made them. My husband even complimented them which is saying a lot! I used 2 bananas since I had four that were getting too ripe and the batter seemed a little dry with only one. I also added raisins and pecans to half of the batch and prefered those to the plain ones. We didn't finish eating these though - after the first day they were too soft and cakelike for our taste. I probably won't repeat it.
I just made this recipe today and they are great! I split my batch and made half with chocolate chips and half with peanut butter chips. I made a few testers first with no chips added as well. My boyfriend likes the chocolate ones but I actually prefer the ones with nothing added. They are excellent cookies just as is. They are like mini light moist banana breads so good! The peanutbutter chip ones were good too if you like pb and banana.
Would be a good breakfast cookie. Next time I make it I will try half whole wheat flour 1/4 of shortening for apple sauce raisins and more spices! My 17 month old son loved these and they are more healthy than the other cookies I have made. UPDATE: I make these whenever I have a leftover brown banana. I use the apple sauce butter instead of shortening lots of raisins sometimes I even add chopped dried apple.
Turned out perfect the first time and tasted great! I added some raisins and an extra banana as they were a bit small. will make again!
These cookies were a hit! Very soft and cake-like with that yummy banana bread flavor! I increased the cinnamon to 1 tsp added a splash of vanilla and added 1/4 tsp pumpkin spice but it's not necessary -- just preference. The trick is to spread out your spoonful of dough with the spoon after dropping onto the cookie sheet b/c it won't flatten out much by itself while baking. That way you get a finished result that looks like a cookie instead of a glob of baked dough. Thank you for the recipe! Will definitely make again!
