Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease it.

In a large mixing bowl, mash the bananas until smooth.

Add eggs, maple syrup, peanut butter, avocado oil (or applesauce), and vanilla extract. Whisk until fully combined and smooth.

Stir in oats, baking powder, cinnamon, and salt. Mix well to form a thick batter.

Fold in the chocolate chips.

Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips and flaky sea salt on top.

Bake for 28–35 minutes or until the edges are golden and the center is set. A toothpick should come out mostly clean.

Cool completely in the pan before slicing into bars. Store covered at room temp for 2 days or refrigerate up to 1 week.