In a medium bowl, mix the flour, baking soda, and salt. Set aside. Mash the bananas on a plate until mashed well.
2 ¾ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a mixer, beat the melted butter (make sure it is cooled to room temperature), sugar, and brown sugar on high speed for 2 minutes.
1 cup Unsalted butter, 1 cup White granulated sugar, ½ cup Brown sugar
Add the mashed bananas, vanilla, and egg yolk. Mix on medium until combined.
2 Ripe bananas, 1 Egg yolk, 1 teaspoon Pure vanilla extract
Add in the dry ingredients and mix on low speed. Then, add the Nilla Wafer crumbs and white chocolate chips.
1 cup Nilla Wafer crumbs, 1 cup White chocolate chips
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes for the gluten to absorb into the dough.
Scoop using a large cookie scoop (2 oz or 2 TBSP). Scoop 6 cookie dough balls per cookie sheet.
Bake 1 sheet at a time. Bake for 10-12 minutes. Bake until the edges are very lightly golden.
Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack to cool completely.