Preheat oven to 350°F.

Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.

In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes.

Pour the banana mixture into the butter mixture.

Whisk together the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.

Fold pecans or chocolate chips (if using) into the batter.

Drop in dollops onto a parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool on wire racks before serving.

Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.