2Cream together Sugar and butter with mixer until fluffy, now add mashed bananas. Set aside.
3In another bowl, add all dry ingredients, blend well..except raisins, coconut and nuts. Now add dry ingredients to the creamed mixture in thirds, run mixer at low speed....blend well until all ingredients are moistened. Now add raisins and coconut...or just nuts.
4Drop by rounded tablespoonfuls, 2 inches apart on cookie sheet. Bake 10-12 minutes or until edges are golden brown and no indentations remain when touched in the center. cool 1-2 minutes..remove from cookie sheet and place on wire rack to cool.
5These cookies are very good the next day. They become moist after being stored in an airtight container. Very IMPORTANT TO COOL THEM COMPLETELY BEFORE STORING!!!