1. Mash the bananas with a fork in a large bowl. Add the sugars, oil and vanilla extract and mix until well combined. In a second bowl mix flour with baking powder and salt – add gradually to the wet ingredients and mix until just combined. Depending on the size of the bananas you used, the dough might be a bit runny. It should be quite soft, but if you think it’s too much, add some more flour and mix it in. Cover the bowl and place in the fridge for at least 1 hour or overnight.

2. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment. Mix the sugar with cinnamon in a small bowl. Make small balls with the dough (about 1 tablespoon of dough per cookie) and roll in the sugar-cinnamon mix.

3. Flatten the balls a bit and place them on the baking sheets with at least 5cm space in between. Bake the cookies for about 8-10 minutes. Take out of the oven and let cool down on the baking sheet for some time and then transfer to a wire rack to cool completely.