Banana Nut Cookies

When we first were married, we had the privilege of getting to know an elderly Japanese woman named Elma. She would invite us over for traditional Japanese meals along with some other friends. She passed away after only knowing her for 3 years, but I fondly am reminded of her whenever I bake these cookies. I never took any authentic Japanese recipes, which I regret today, but I do have this one.
This is a soft cookie, which tastes like a little cake. I freeze bananas after they are to0 ripe to eat and I like to bake all kinds of goodies with them. Think beyond just loaves and muffins.
You need:

• 2 1/2 cups of sifted flour
• 2 tsp. baking powder
• 1/4 tsp. of baking soda
• 1/4 tsp salt
• 2 eggs
• 1/2 cup of butter
• 1 cup sugar
• 1 tsp. vanilla
  
• 3 mashed bananas
• 1/2 cups of chopped pecans ( more if you like)
  

Topping:

• 1/4 cup sugar
  
• 1 tsp. cinnamon
  

1. Cream together butter and sugar, beat in eggs one at a time. Beat thoroughly, add vanilla.
2. Sift dry ingredients together.
   
3. Add to the butter mixture, alternating with the mashed bananas.
4. Beat well after each addition, until smooth.
5. Fold in the nuts.
   
6. Drop by spoonfuls on greased cookie sheets.
7. Sprinkle with a mixture of cinnamon and sugar.
   
8. Bake at 400 degrees for about 10 to 12 minutes. Depending on your oven.