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

Place the ripe bananas in a large bowl and mash with a fork until mostly smooth and pourable.

Add the natural nut butter to the mashed bananas and stir until the mixture is smooth and fully combined.

Add the rolled oats to the bowl and mix until the oats are evenly coated and the dough is thick and scoopable.

Add the salt, ground cinnamon, and vanilla bean paste, then stir until fully combined.

Fold in the dark chocolate chips or dried fruit until evenly distributed.

Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 1 inch apart.

Gently flatten each mound with damp fingers or the back of a spoon to form thick discs.

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 and cool completely before serving.