Taking a package of glazed maple walnuts and chop them into bite-size pieces. I love these walnuts and tend to eat them as I am chopping. Good thing they come in a 2 cup package. Weigh or measure both sugars into one bowl and set aside. Next, weigh or measure the flour, cinnamon, salt, baking powder and run a whisk through to blend. Take a ½ of a banana and mash it with a fork, and set that aside. (I showed a whole banana in the picture so you could see the size of the banana I used before I cut it in half)
Add the butter and cream cheese to a mixer bowl and blend on medium speed blend for 2 to 3 minutes. If the butter or cream cheese is still really cold, it will take the full 3 minutes. It should be smooth-looking, not chalky. Add both sugars and mix for another 2 minutes on medium speed. I stop and scrape down the sides and across the bottom before adding the vanilla extract, mashed banana, maple syrup, and 1 egg. Mix till the egg and banana look incorporated.
Turn the mixer to low and gradually add the flour mixture. Next, I turn off the mixer and scrape the sides and across the bottom before adding the chopped glazed maple walnuts. Finally, turn on the mixer for about 30 seconds to blend the nuts through the cookie dough. Cover lightly and refrigerate for 30 minutes.
Preheat the oven to 350°, and line 2 cookie sheet pans with parchment paper. Using a medium-size cookie scooper, scoop 12 mounds onto a cookie pan. Bake for 11-13 minutes (mine were done at 12 minutes). After pulling them from the oven move them to a cooling rack.