1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1 cup rolled oats
1 cup sliced almonds
1 cup sliced bananas
1/2 cup honey
2 teaspoons vanilla extract
1 (8 ounce) can frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg, one at a time, then stir in the sugar mixture. Combine the oat flour, baking powder, baking soda and almond extract; stir into the creamed mixture. Fold in the flour mixture alternately with the rolled oats, almonds, bananas and honey. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until edges are light brown. Remove from cookie sheet to cool on wire rack. Frost when cool. Cut into 1 inch squares.