1-First Step: Prepare mise en place. Preheat oven to 350°F. Line two baking sheets with parchment paper. Mash 2 ripe bananas in a large bowl until smooth, about 1/2 cup puree. Crush 1 cup vanilla wafers into fine crumbs using a food processor or bag and rolling pin. Soften 1/2 cup butter at room temp. Measure all dry items: 2 cups flour, 1 tsp baking soda, 1 small box banana pudding mix, 1 cup sugar.

2-Second Step: Cream wet ingredients. In the large bowl with bananas, beat in softened butter using a hand mixer on medium speed for 1-2 minutes until fluffy. Add 1 cup sugar gradually, beating until light and pale, about 2 minutes. Crack in 1 egg and 1 tsp vanilla, mix until combined. Scrape bowl sides for even blend. This base holds banana moisture for chewy centers.

3-Third Step: Combine dry ingredients. In a separate bowl, whisk flour, baking soda, and pudding mix. Stir crushed wafers into dry mix for even distribution. Add dry to wet in two additions, mixing on low speed just until no streaks remain. Dough will be soft and sticky; avoid overmixing to prevent tough cookies. If too wet, chill 10 minutes.

4-Fourth Step: Scoop and bake. Use a tablespoon scoop or spoon to drop 1.5-inch balls onto sheets, spacing 2 inches apart. Flatten slightly for even baking. Bake one sheet at a time on middle rack for 10-12 minutes. Edges turn golden, centers stay pale and soft. Rotate sheet halfway for even heat. Cool on sheet 5 minutes, then transfer to wire rack fully.

5-Fifth Step: Make frosting. Beat 8 oz softened cream cheese until smooth. Add 2 cups powdered sugar 1/2 cup at a time, then 1 tsp vanilla. Whip 1-2 minutes for fluffy texture. Spread or pipe on cooled cookies. Optional: Top with whipped cream dollop.

6-Final Step: Finishing touches and serving. Let frosted cookies set 30 minutes. Serve at room temp for best flavor. Store as noted below. Pair with lemonade for parties.