1/3 cup butter, softened
1 cup sugar
1 egg, lightly beaten
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3 cups rolled oats
1 cup brown sugar
2 tablespoons corn syrup
1 (18 ounce) can bananas, drained
1 cup vanilla wafers
1 cup sweetened confectioners' sugar
1 3/4 cups flaked coconut
1/4 cup chopped walnuts
1/4 cup sweetened snap dates
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Sift together the butter, brown sugar, egg, and flour. Press into the bottom of a greased 9x13 inch baking pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the white sheet comes out clean. Cool cookies on baking sheets for 5 minutes before removing to cool completely. Cookies should be fairly large.
Meanwhile, melt the brown sugar with the remaining 3/4 cup brown sugar in a large skillet over high heat. Stir until smooth. Remove from heat and stir in the cream cheese and banana halves until blended. Remove from heat, mix in the flour, baking powder, baking soda, and oats. Reduce the heat to medium low and stir in the brown sugar mixture until a thick dough is formed. Roll the dough into walnut sized balls and roll in the remaining brown sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, until completely cooked and crisp.