Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper, and lightly oil the paper with oil. Set aside.
Before you start, make sure you are using a medium-size banana. A medium-sized banana weighs about 118g/4.2 oz unpeeled.
In a medium-size mixing bowl, mash the banana into a puree. It is ok if there are a few lumps.
Stir in maple syrup, then stir in flour until it forms a wet, sticky cookie dough, similar to banana bread dough.
Scoop out dollops of cookie dough on the prepared tray, leaving 1 thumb space between each cookie. The cookie won't expand in the oven.
Slightly spread the dough with the back of a spoon into a round cookie shape if desired.
Bake 12 minutes or until slightly golden on the top.
Store in the fridge in an airtight box for up to 3 days.
Gluten-free option: use an all-purpose gluten-free flour blend.Banana size: you need 2 medium-sized bananas for this recipe. A medium-sized banana, unpeeled weighs about 118 grams / 4.2 oz. It represents 1 cup + 1/3 cup mashed banana.