Hi Emmalish, the recipe is very good, as everybody already mentioned in the reviews it's like a banana bread in cookie form, my only complain is that doesn't keep that well.
Franci, what type of banana are you using? It will make all the difference - there are some varieties that are less prone to oxidation than others, and honestly the Gran Nain (Chiquita standard banana) and Cavendish (Dole/Corbana standard banana) are the worst offenders when it comes to oxidation after baking.
If you're still in NYC, you should have access to "ethnic" groceries. Look for Latin American ones and ask for Plátano Limón, Plátano Burro, or Plátano Orinoco. In Filipino or Malaysian groceries, ask for Saba. And if you can find a Hawaiian grocer, cross your fingers and ask for either Iholena Lele or Maoli Popo'ulu. The latter is a huge banana considered to be the gold standard for baking as it retains its gold colour for days.