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

In a medium bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk until well blended.

In a large mixing bowl, beat together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar for about 3–4 minutes until light and fluffy.

Add 1 large egg and 1 teaspoon of vanilla extract, mixing on low speed until just combined.

Fold in 1 cup of mashed ripe bananas and, if desired, ½ cup of chopped walnuts.

Gradually add the dry mixture to the wet mixture, stirring until just combined.

Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are golden brown and centers are soft.

Cool on the baking sheet for a few minutes before transferring to a wire rack.

For the glaze, mix together 4 ounces of cream cheese, 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth.

Once cookies are cool, drizzle the glaze over each cookie and allow to set.