Preheat the oven to 350 degrees F and line a baking pan with parchment paper.

Mix together the butter and sugar with a hand held or stand up mixer until light and fluffy.

Once the sugar mixture is fluffy, add the egg and mix until smooth.

In a small mixing bowl, mash the banana with a fork. I like to leave a few chunks, but you can make this smoother if desired.

Add the mashed banana into the butter mixture and combine.

In a separate bowl, stir together the baking soda, salt, flour and cinnamon until combined.

Add the dry ingredients into the wet ingredients. Mix until just combined but be careful not to overmix to batter.

Fold in the nuts and 1/2 cup chocolate chips by hand with a spatula or wooden spoon. Reserve the remaining chocolate chips for topping.

Drop the dough by spoonful or use a 2 tablespoon cookie scoop onto the baking sheet. It is normal for the dough to not be as thick as traditional chocolate chip cookie dough.

Before baking, top each cookie gently with the reserved chocolate chips and gently press them down into the cookie batter.

Bake for 10-14 minutes until the edges of the cookies are lightly browned.

Allow to cool for 4-5 minutes on the baking sheet and transfer to a wire rack to cool completely.

Then the cookies are ready to serve and enjoy!