| 1. | Heat the oven to 350 degrees F. Grease 2 baking sheets or line with parchment or a silpat/ |
| 2. | Put the bananas in a large bowl and mash them well with a fork or potato masher. Stir in the melted butter and vanilla. In a separate bowl, mix together the oats, nuts, shredded coconut, baking powder, chocolate chips and salt. Add the dry ingredients to the banana mixture and stir until just combined. |
| 3. | Drop tablespoon-sized mounds of dough about 3 inches apart on the baking sheets. Bake, rotating the pans as necessary, until golden brown, 12 to 15 minutes. Cool for about 2 minutes on the sheets before using a spatula to transfer the cookies to a wire rack to finish cooling. Store in a tightly covered container at room temperature for no more than a few days, or freeze. |