Preheat the oven to 350℉ and line a baking-sheet with parchment-paper. Then add the baking soda, almond flour, cinnamon and salt to a bowl and blend well.
Mash the bananas with a fork and then add them into the dry ingredients (I mash, then measure).
Add the maple syrup . Mix till all of the ingredients are evenly incorporated.
Use a 1,5 tbsp cookie scoop to scoop the dough on the baking-sheet. Gently flatten the cookies using a fork or back of a spoon.
Bake for 26-30 minutes till the centre have set & are not wet. After the cookies come from the oven, then place them onto a wire rack to cool.
Allow the cookies come to room temperature before eating and store in an air tight container in the refrigerator for up to 5 days.