Preheat your air fryer. Set it to 325°F (160°C). Preheating helps the cookies set quickly and cook evenly.

Mash the bananas. In a large bowl, mash the bananas until mostly smooth with just a few small lumps. You should have about 3/4 to 1 cup of mashed banana.

Stir in the wet ingredients. Add the nut butter, vanilla, and 2 tablespoons of maple syrup or honey. Mix until creamy and fully combined.

Combine the dry ingredients. Add the oats, cinnamon, salt, and baking powder. Stir until the oats are evenly coated and the mixture looks thick and scoopable. If you like sweeter cookies, taste and add up to 2 more tablespoons of sweetener.

Fold in add-ins. Stir in chocolate chips, nuts, or raisins. Don’t overmix—just fold until they’re distributed.

Rest the dough for 5 minutes. This gives the oats time to hydrate, which helps the cookies hold their shape and stay moist.

Prepare the basket. Lightly spray your air fryer basket or line it with perforated parchment designed for air fryers. Avoid solid parchment that blocks airflow.

Portion the cookies. Scoop heaping tablespoons (about 2 tablespoons each) into the basket, leaving a little space between them. Gently press each mound into a 1/2-inch thick round. These won’t spread much on their own.

Air fry. Cook at 325°F (160°C) for 9–12 minutes, until the edges are set and lightly golden. The centers should still look slightly soft; they’ll firm up as they cool.

Cool before lifting. Let the cookies rest in the basket for 2–3 minutes, then transfer to a rack to cool fully. Warm, they’ll be soft and tender; once cool, they become pleasantly chewy.

Repeat with remaining dough. Depending on basket size, you may need 2–3 batches. Keep the unbaked dough covered between batches to prevent drying.