Instructions

• Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
• In a large bowl, mash 3 large ripe bananas until creamy (about 1 1/2 cups mashed).
• Add 1/2 cup creamy almond butter, 2 tablespoons pure maple syrup, and 1 teaspoon pure vanilla extract to the mashed bananas; stir until the wet ingredients are well combined.
• Add 1 1/2 cups quick oats, 1/3 cup cocoa powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon sea salt to the bowl. Stir until a thick, even batter forms.
• Fold in 1/2 to 1 cup chocolate chips, if using.
• Transfer the batter to the prepared pan and spread it into an even layer. If desired, sprinkle additional chocolate chips on top.
• Bake on the center rack for 12 to 16 minutes, until the edges are set and the top is slightly firm (a toothpick inserted near the center should come out with moist crumbs but not raw batter).
• Allow the bars to cool to room temperature in the pan before using the parchment overhang to lift them out and slice.