1-First Step: Mash 1 1/2 cups ripe bananas (3 medium) until smooth in a bowl. Spotty bananas work best for flavor. Set aside. Soften 1/2 cup butter at room temperature for 20 minutes. Line two baking sheets with parchment paper. Crush graham crackers (about 1/2 cup) for later use. This setup takes 5 minutes and prevents mid-process scrambling.

2-Second Step: In a large bowl, cream 1/2 cup softened butter and 1 cup brown sugar with a hand mixer on medium for 2 minutes until light and fluffy. Scrape sides often. Beat in 1 egg and mashed bananas until combined, about 1 minute. The mixture may look curdled; that’s normal with banana moisture.

3-Third Step: In a separate bowl, whisk 2 cups flour, 1 tsp baking soda, and 1/2 tsp cinnamon. Gradually add dry mix to wet ingredients on low speed. Mix just until no flour streaks remain, 1-2 minutes. Overmixing toughens cookies. Dough will be soft and sticky, thanks to bananas’ natural wetness. Let rest 5 minutes for easier scooping.

4-Fourth Step: Preheat oven to 350°F. Scoop 2 tbsp dough portions (about golf ball size) onto prepared sheets, spacing 2 inches apart. Yields 24 cookies. Gently flatten slightly with palm for even baking. Bake one sheet at a time on middle rack for 10-12 minutes. Edges turn golden brown while centers stay soft. Rotate sheet halfway for even heat. Cool on sheet 5 minutes, then transfer to wire rack. Repeat with second sheet.

5-Fifth Step: While cookies bake, beat 8 oz softened cream cheese and 1/4 cup butter until smooth, 2 minutes. Gradually add 3 cups powdered sugar and 1 tsp vanilla, mixing on low then high until fluffy, 3 minutes. Taste and adjust vanilla if needed. Pipe or spread generously.

6-Final Step: Cool cookies fully, 20 minutes. For sandwiches, pipe filling on flat side of one cookie, top with another. Roll edges in crushed graham crackers. For frosted style, spread tops and sprinkle crackers. Chill 10 minutes to set. Serve at room temp. Store extras as noted below. Pro tip: Add banana chips on top for crunch. Total yield: 12 sandwiches. These copycat banana cream pie cookies taste best fresh but hold up well.