Mash the peeled ripe bananas in a medium bowl with a fork or potato masher until mostly smooth.

Add the rolled oats, vanilla bean paste, cinnamon, and salt to the mashed banana and stir until all of the oats are evenly coated and no dry spots remain.

Fold in the chopped nuts, chocolate chips, dried fruit, and chia seeds or flaxseeds until they are evenly distributed and a soft, sticky dough forms.

Let the mixture rest for 3 minutes to allow the oats and seeds to hydrate and thicken slightly.

Preheat the air fryer to 325°F for 3 minutes. Line the air fryer basket with a piece of parchment paper cut to fit.

Using a tablespoon or small cookie scoop, portion the dough onto the parchment in the air fryer basket, making 8 mounds with a little space between each one.

Gently flatten each mound into a cookie shape with damp fingertips or the back of a spoon so they are about 1/2 inch thick.

Air fry at 325°F for 8 to 10 minutes, until the cookies look set on top and the edges are lightly golden.

Let the cookies cool in the air fryer basket for 2 to 3 minutes, then transfer them to a wire rack to cool completely before serving.