Mix wet ingredients: Preheat oven to 375F. Either in a large mixing bowl or directly in a 9×13 inch casserole dish, mash the bananas well, then add the eggs and whisk them together with the bananas. Next, add the milk, applesauce, brown sugar, melted butter, and vanilla extract. Use a whisk or large mixing spoon to stir until combined. If you’re worried about sticking, grease the casserole dish and mix everything in large mixing bowl, then transfer.

Add dry ingredients: Add the rolled oats, ground cinnamon, baking powder, and salt on top of the wet ingredients. Mix together until combined. Finally, add the chocolate chips and stir them in until well dispersed throughout the oatmeal. Use the back of your spatula to flatten the oatmeal out and make sure you have an even layer in the dish.

Bake then serve: Bake uncovered for 28-32 minutes, or until the edges are browning and the top appears set. Let cool for at least 5 minutes before cutting into 8 servings. Top with whipped cream, fresh sliced bananas or chopped pecans. Store leftovers in an airtight container in the fridge for up to 5 days.