I love these cookies. I remember coming home from school and my mom pulling these out of the oven. I'd always sneak one before they were completely cool, but they were so delicious I couldn't wait!
When I introduced my family to these, along with a few friends, they were gone so quickly I forgot to take pictures! These bake up nice and fluffy, with a sprinkling of cinnamon sugar on top, which makes them completely irresistable. They remind me of extremely light banana muffin tops. Yum.
1 c. sugar
2/3 c. butter (original recipe calls for crisco, but they turned out great using butter)
1 c. mashed ripe bananas (about 2 medium)
1 t. vanilla
2 1/2 c. flour
2 t. baking powder
1/4 t. soda
1/4 t. salt
1 t. cinnamon
1/2 c. sugar
Mix together well the sugar, crisco/butter, eggs, bananas, and vanilla. In a separate bowl, mix together the flour, baking powder, soda and salt, and sift it. Slowly add to the banana mixture, beating in a little at a time until all is incorporated. When all is mixed, drop in small spoonfuls onto cookie sheets and sprinkle with a bit of the topping. Bake at 350° until done. (About 10 minutes in my oven, just be sure to watch your first batch and gauge from that how long you want them cooked.) Enjoy!