Prep the oven and pan: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.

Mash the bananas: In a large mixing bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine.

Whisk in wet ingredients: Add the peanut butter, eggs, maple syrup (or honey), and vanilla. Mix until the batter looks cohesive and glossy.

Add the dry mix: Stir in the oats, protein powder (or Greek yogurt), cinnamon, baking soda, and salt. Fold until everything is evenly combined. The dough will be thick and scoopable, not runny.

Fold in extras: If you’re using add-ins like chocolate chips, seeds, or nuts, gently fold them in now.

Scoop the cookies: Use a heaping tablespoon or cookie scoop to portion about 16–18 cookies. Space them about 2 inches apart. Flatten slightly with damp fingers or the back of a spoon—they won’t spread much.

Bake: Bake for 11–14 minutes, until the edges feel set and the tops look dry with a light golden tint. Don’t overbake; they should stay soft.

Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool.

Enjoy or store: Eat warm, or let them cool fully before storing for meal prep.