In a medium-sized bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of cinnamon, and a pinch of salt. Set aside.

In a separate large bowl, mash 2 ripe bananas until smooth, then add ½ cup of melted vegetable oil and ¾ cup of light brown sugar. Mix until glossy. Incorporate 1 large egg yolk and 1 teaspoon of vanilla extract until well blended.

Gradually add the dry mixture to the wet banana mix, stirring gently until no dry flour is visible.

Gently fold in 1 cup of chocolate chips into the batter.

Cover the bowl with plastic wrap and let the dough sit at room temperature for 15 minutes.

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

Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies for 10-11 minutes until the edges are set and the centers look slightly underbaked.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.