This is a family recipe that’s been passed down. My mom always used to make a batch of these whenever we would go camping and my family and all the other campers would devour them within the first or second day. They’re definitely my all-time favorite cookie. =] I try to use really ripe bananas, so usually I freeze them until they’re black. Easy to mash with some added sweetness!
-These are great cookies! I just made a batch this morning, Sorry looks like Charlene OConnor trolled your recipe recently. I can only assume she’s a troll since she has no pinches and no posts of her own. It’s a shame there are people on here that make a hobbie out of down grading someone’s recipe. Anyway, one batch made about 60 cookies. I’m on a diet. I follow the weight watchers Points Plus program (not the new program) Each cookie is 2 points on the points plus, so a couple of these babies and a nice cup of coffee makes a lovely afternoon snack! Thanks for sharing the recipe!
– LEARNED ANOTHER WAY TO GET THOSE ‘NOT RIPE ENOUGH’ BANANAS READY FOR BAKING AND IT IS MUCH QUICKER I LOVE THE WAY THEY COME OUT. PUT THE NUMBER OF BANANAS THAT YOU NEED IN YOUR OVEN, SET THE TEMPERATURE TO 350* AND WHEN THE BEEPER SIGNALS THAT YOUR OVEN IS AT 350* REMOVE THE BANANAS AND THEY SHOULD BE JUST RIGHT. YOU MAY WANT TO TURN THEM OVER ONCE WHILE THE OVEN IS IN PREHEAT. THEY WILL GET DARK AND IF THEY ARE REALLY GREEN, JUST LEAVE THEM A BIT LONGER. WORKS GREAT !!!
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