By LizCl on May 08, 2005
Photo by Boomette
Photo by Boomette
"Easy to make and delicious. Children love them."
Serving Size: 1 (641 g)
Servings Per Recipe: 1
"This recipe is so easy to do. I followed the recipe as described. The cookies have a great taste. Thanks LizCI :) Made for all you can cook buffet"
"These were great and fun to make with the kids. I subbed flax seed meal for the egg and used chocolate chunks instead of chips."
"So yummy! I doubled it and used mini chocolate chips. I also threw in a couple tablespoons of flax seeds and some wheat bran. (It helps me justify eating more than a couple cookies!) I think the healthy additions helped it get a little bit firmer texture, but the dough was still alarmingly moist. Very tasty, gone too fast to photograph."
"These taste just like banana bread...which isn't a bad thing. I would just rather make a bread instead. I was looking for something more like a chocolate chip cookie with some banana flavor. Thanks for the recipe, though."
"these were great! i added 1/4 cup more flour since the mixture looked too liquid. I also added a teaspoon of cinnamon to the flour mixture and 2/3 cup mashed bananas. i think they would be much better as mini muffins. its weird to eat cake or muffin as a cookie, but very good none the less. thanks for sharing"
"These are one of the best cookies I have ever eaten! They come out so tender inside but not really moist. They are like little chocolate banana bite size cake bits. SOOO good- I can NEVER stop eating them. You have to try them!! They are that good."
"Wonderfully moist cookie with great banana taste! Very soft texture...will make again."
"Wonderful and a great use for ripe bananas. Slightly crisp on the outside but tender, almost cakelike on the inside without being overly moist. A silpat works nicely here. Thanks, Liz, for a great recipe!"
"I started making these cookies, and discovered to my surprise that all of my eggs had been hard-boiled! Thanks to my younger son's now-outgrown allergies, I know how to replace eggs in baking. Since bananas are one of the options, I used more banana. From reading other reviews, I knew to expect very moist batter, so I added cocoa since I want my older son to eat these cookies.
So I added 2 Tbs cocoa to the sifter while mixing the dry ingredients. Instead of 1 egg and 1/2 cup mashed banana, I used 1 cup mashed banana and made sure to mix it until it was Very Fluffy (the egg->banana trick). It's OK to use a mixer before adding the leavening of baking powder and baking soda -- those do NOT want mixer beating, so I made it fluffy before folding in the dry. Instead of 1/3 cup butter, I used 2 Tbs butter and the rest of the 1/3 cup volume with apple pulp (drier than applesauce for a wet recipe). Then it was late, so I put the batter in the frig overnight (usually safe, and often advisable for very wet cookie batters) before baking in the morning.
Cocoa is a nice addition! The extra banana did not make the banana flavor overpowering (although I like bananas so I wouldn't mind). I can taste the apple, so I don't recommend that substitution. I got about 24 soft (soft cake-like inside, a bit denser on the outside) cookies so be careful not to over-bake! These cookies did not spread much during baking. I like these cookies, but the point was to get some fruit in my kids, and oddly enough (since chocolate cookies with chocolate chips are The Flavor!) they don't like these. Still, it's a great recipe when you have one or two black bananas and want soft cookies."