In a bowl, combine the flour, baking powder, baking soda, cocoa powder and salt.

Using a stand mixer/beater, cream the sugar and butter till light and fluffy.

Add the eggs and beat well. Then add the mashed bananas and mix well to combine.

Finally add the dry ingredients in small quantities at a time, folding into the wet mixture.

Refrigerate for 30 minutes.

Preheat the oven to 180°C (fan forced oven).

Line a tray with baking paper and drop a tbsp size of dough about 2 inches apart (the cookies tend to flatten out so leave enough space between the dough balls).

Bake for 12-14 minutes or until lightly browned. Cool for 2 minutes and then transfer to wire racks to cool completely.

Repeat till the entire dough is used up.