Preheat your oven to 350°F (175°C).

Line an 8x8-inch baking dish with parchment paper, leaving some overhang.

In a large mixing bowl, combine the rolled oats, cinnamon, and salt.

In another bowl, mash the ripe bananas until smooth, then add the peanut butter, honey (or maple syrup), and vanilla extract. Mix until creamy.

Pour the dry ingredients into the wet ingredients and stir until no dry oats remain. Fold in chocolate chips if using.

Pour the mixture into the prepared baking dish and spread it out evenly.

Bake for 20-25 minutes until the edges are golden brown and a toothpick comes out clean.

Let cool for about 10 minutes, then lift out using the parchment paper and cool completely on a wire rack before cutting into squares.