Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Place the peeled bananas in a large mixing bowl and mash until smooth.

Add the nut butter and vanilla bean paste to the mashed bananas and stir until fully combined and glossy.

Add the rolled oats and mix until the oats are evenly coated and the mixture holds together in soft clumps.

Stir in the salt and cinnamon, then fold in the dark chocolate chips or dried fruit if using.

Let the mixture rest for 2 minutes to allow the oats to hydrate and thicken slightly.

Use a tablespoon or small scoop to portion the dough onto the prepared baking sheet, spacing the mounds about 1 inch apart.

Gently flatten each mound with damp fingers to a cookie shape about 1/2 inch thick.

Bake for 10 to 12 minutes, until the edges are lightly golden and the tops look set.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.

Transfer the cookies to a wire rack to cool completely before serving or storing.