In a pan pour oil, pour 0.5 cups of sugar, evenly flatten it along the bottom. The pan put on medium heat.

Meanwhile, mash the banana into a puree.

When the sugar turns red-brown color, the pan remove from heat. After 30 seconds, when to stop boiling, put the banana puree. Intensively stir so the banana is well blended with the caramel. If the caramel starts to thicken, immediately put the pan on a small fire and continue to stir when heating.

In a deep bowl pour 1 Cup of flour. To pour hot banana caramel mass and mix well. Should get the oil kom brewed test.

Pour 1/4 Cup of boiling water. Stir. The dough will be liquid and pouring a thick ribbon.

Stir into it 1/3 Cup sugar and vanilla. Leave to cool to lukewarm. Pour about a quarter Cup of flour mixed with soda and baking powder. Mix well. You should get a thick batter grease consistency. If the dough is watery, gradually add more flour to make it right - not thick, but holds its shape. Put the dough on the baking tray lined with baking paper. If you put the dough bread 1 tablespoon or more, then the cookies will be soft. If the amount of cookies is 1 teaspoon, they will be dry and hard-crumbly. Also the dough can be put in a tight p/e package with cut corner and squeeze the dough out desired shapes.

Bake in a preheated 170~180°C oven until cooked (check with a dry stick) - 15 to 30 minutes, depending on size of cookies. If the finished cookies need to be cut, then this should be done immediately after removing from oven while they're hot.