Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the mashed bananas, peanut butter (or almond butter), honey (or maple syrup), and vanilla extract. Mix until smooth.

In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.

Gradually add the dry mixture to the wet banana mixture, stirring gently until just combined.

Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look underbaked but will firm up as they cool.

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