Preheat the oven to 350F. Add bananas (3 large or 4 small, about 12 ounces) to a large mixing bowl and use a fork to mash the them well. Melt chocolate chips (1 cup) in a small microwave safe bowl by microwaving in 15-30 second spurts and stirring after every 30 seconds. Stir until smooth and completely melted.

Add the melted chocolate and all remaining ingredients to the mashed bananas: oats (3 cups), nut butter (1/3 cup), cinnamon (1 teaspoon) and salt (1/4 teaspoon). Mix everything well – the mixture should be wet and scoopable, similar to cookie dough.

Use a cookie scoop or spoon to place circular mounds about 1.5 inches wide on a baking sheet lined with parchment paper or a silicone baking mat. The mounds will not spread or flatten and can be placed about 1 inch apart on the cookie sheet. The batter should make about 32 mounds placed in 4 rows of 8 on the cookie sheet.

Bake for 15-17 minutes. Let the mounds cool for 5 minutes before transferring to a cooling rack. Store in a sealed container on the counter for up to 7 days. I prefer to enjoy these the day after baking with coffee or as an after dinner snack.