Cream the softened unsalted butter with granulated and light brown sugar until pale and fluffy, about 3 minutes.

Mix in the large egg, mashed ripe bananas, and vanilla extract until well combined.

Whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt in a separate bowl.

Gradually add the dry mixture to the wet mixture using a spatula, folding gently to combine.

Chill the dough in the refrigerator for 30 minutes.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop mounds of dough onto the baking sheet.

Bake for 10-12 minutes, until the edges are golden and tops have a matte finish.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.