Preheat the oven to 325°F and line a baking sheet with parchment paper.

Mash bananas with a fork until smooth. Chop cashews into small, pebble-sized pieces.

In a large mixing bowl, combine old-fashioned oats, cinnamon, and salt.

Add creamy peanut butter, pure maple syrup, mashed bananas, chocolate chips, and cashews. Stir with a rubber spatula until fully combined.

Use a large cookie scoop to portion out 12 equal-sized mounds of dough onto the prepared baking sheet.

With damp hands, press each mound into a round, compact cookie shape.

Bake for 22-25 minutes, or until the edges turn golden brown. Do not overbake.

Let the cookies cool completely on the baking sheet before serving or storing.