Preheat oven to 350 degrees. Make sure margarine is at room temperature or softened. In a small separate bowl, mash bananas. In a large bowl, combine bananas, softened margarine, pecans, oatmeal, brown sugar, cinnamon, cloves, vanilla and allspice. Stir with wooden spoon. In a separate bowl, combine flour, baking powder and salt. Stir until mixed. Pour flour mixture over the other ingredients in the large bowl. Stir again until well incorporated. Spoon cookies onto a non-stick cookie sheet in 1 1/2-inch blobs. (I use a tablespoon.) Bake at 350 degrees for 8 to 10 minutes. Remove from oven. Then loosen each cookie from bottom of pan with metal spatula. Let cool or eat hot!
Susie's Note: My Aunt Frankie says there was a secret ingredient Granny always put in. She says it may have been brown liquor Papaw kept under the counter. She added just a dash. Thank you to my Aunt Frankie, who knew this recipe by heart and gave it to me late one hot, summer night.
This recipe is from the book "Little Miss Cornbread: Our Journey to Southern-Style Vegan and Gluten-Free Cuisine & Sort-of-True Short Stories," by Susie Jane Wilson and Amylou Wilson (Turtle Lake Press, 2016). Amylou Wilson is a resident of Fayetteville, Arkansas. Turtle Lake Press, no longer in business, was owned by Amylou Wilson. These are family recipes. The book is in print and may be accessed via any online bookseller or ordered from any brick and mortar bookstore in the world.