• Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.

Banana Cookies

• Melt the butter and let it cool for at least 10 minutes.
• In a medium-sized bowl, whisk together the flour, corn starch, baking soda, salt, and cinnamon. Set aside.
• In a large bowl, whisk together the melted butter, sugar, and brown sugar until combined. Add the mashed banana, egg, and vanilla extract and whisk until fully incorporated.
• Add the flour mixture to the bowl and mix together with a silicone spatula just until combined. Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. Only place 8 cookie dough balls on each pan.
• Bake for 12-16 minutes, or just until the edges of the cookies start to turn golden-brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
• The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.

Cream Cheese Frosting

• In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 minutes).
• Add the powdered sugar and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
• Place the frosting in a piping bag and pipe on the frosting. Or just use a knife to frost directly onto the cookies. Top each cookie with a banana slice if desired.
• Keep any leftover cookies in an airtight container in the refrigerator for up to 5 days. If unfrosted, they can be kept at room temperature.