Preheat & Prep:

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone mat.

Mash & Mix Wet Ingredients:

In a large bowl, mash 2–3 overripe bananas until mostly smooth with a few small lumps.

Add 2 large eggs, ¾ cup granulated sugar, and ½ cup melted unsalted butter.

Stir in 1 teaspoon vanilla extract until well combined.

Combine Dry Ingredients:

In a separate bowl, sift together 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.

Mix Together:

Gradually fold the dry ingredients into the wet mixture, mixing just until combined.

Avoid overmixing to maintain a tender texture.

Optionally, gently fold in ½ cup chocolate chips and/or ½ cup chopped walnuts.

Portion & Bake:

Using a cookie scoop or tablespoon, drop uniform portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes or until the edges are golden and the centers remain soft.

Cool:

Let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.