Whisk together the first 5 dry ingredients in a medium-size bowl. Set aside.
In a large bowl, cream together the butter and sugars with a mixer.
Add in the eggs and mix until combined.
Add in the vanilla extract and bananas.
Slowly add the dry ingredient into the wet ingredients a little at a time, until all the flour is incorporated.
Fold in the oats and stir just until combined. Do not over stir,
Line a baking pan with non-stick paper.
Use a mini ice cream scoop to scoop out the dough and place them 2 inches apart on the baking sheet.
Bake for 8-9 minutes.
Let the cookies sit in the pan for 2 minutes when they come out of the oven.
Transfer cookies to a cooling rack to finish cooling.
Store in an airtight container.
Notes
~TIPS~ Be careful not to overcook, sometimes the banana chunks can make it look undercooked on the surface. Add pecans or even chocolate chips if you wish! (I didn't like it with chocolate chips though)