Mash the bananas: Peel the bananas and place them in a large mixing bowl. Use a fork or potato masher to mash until smooth and creamy with just a few small lumps. The riper the bananas, the sweeter and more flavorful your cookies will be.

Mix the wet ingredients: Add the peanut butter, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir everything together until the mixture looks smooth and well combined. This will act as the natural “glue” for your cookies.

Add dry ingredients: Stir in the oats, cinnamon, and salt. Mix well until all the oats are coated with the banana mixture. The dough should feel sticky but still hold its shape. If you want, fold in chocolate chips, nuts, or dried fruit for extra flavor and texture.

Shape the cookies: Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop small mounds of dough onto the sheet. Flatten each one slightly with the back of the spoon since they won’t spread much during baking.

Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until the edges are lightly golden and the tops look set. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.

Serve and store: Enjoy these soft, chewy cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. They also freeze well for longer storage.