Prep the bananas and wet ingredients: Preheat your oven to 350°F and line a cookie sheet with parchment paper. In a large bowl, mash the ripe bananas until smooth, leaving a few small chunks for texture. Add the melted butter and vanilla extract, then mix at low speed until fully combined. The smell of the banana mixture is incredible!

Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, salt, and brown sugar. (If you prefer a healthier version, you can substitute half of the flour with whole wheat flour)

Mix the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula to avoid over-mixing. You'll want to stop when there are still a few streaks of flour visible in the cookie batter.

Form the cookie dough balls: Use a medium cookie scoop or tablespoon to form cookie dough balls and place them on the large baking sheet. Space them about 2 inches apart, as these cookies spread slightly when they bake.

Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers are still soft. You want to avoid over-baking these to maintain their chewy texture.

Serve: Once done, remove the cookies from the oven and let them cool on a wire rack or cooling rack for at least 5 minutes. Drizzle the dark chocolate syrup over these banana cookies. Enjoy!