Add the softened butter to a mixing bowl.

Add the brown sugar and caster sugar, then beat with an electric hand mixer until light and creamy.

Add the mashed ripe banana and vanilla, then mix until well combined.

Gradually add the maida, cornflour, baking soda, and salt.

Mix gently with a spatula until a soft cookie dough forms.

Add the dark chocolate chunks and gently fold them into the dough.

Chill the dough for 15–20 minutes.

Divide the dough into 18 equal portions and roll each into a smooth ball.

Place a banana slice on top of each cookie and gently press it into the dough.

Bake at 170°C for 12–14 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking tray for a few minutes.

Transfer to a wire rack, let them cool completely, then serve and enjoy.