Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.

In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Beat in one large egg and the vanilla extract until fully incorporated.

Gradually add the flour mixture to the creamed butter mixture, stirring just until combined.

Gently fold in the mashed ripe bananas and optional chopped walnuts until just incorporated.

Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges are golden.

Cool the cookies on the pan for 5 minutes, then transfer to wire racks to cool completely.

In a medium bowl, beat the softened cream cheese with powdered sugar and a splash of milk until smooth and creamy.

Drizzle the prepared cream cheese glaze over each cooled cookie.