Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

In a large mixing bowl, mash the ripe bananas with a fork until a smooth consistency is reached.

Add the peanut butter, honey, and vanilla extract to the mashed bananas and stir until the mixture is fully emulsified.

Fold in the rolled oats, cinnamon, and salt, stirring until the oats are evenly coated and the mixture is thick and cohesive.

Fold in the mini chocolate chips until evenly distributed throughout the batter.

Transfer the mixture to the prepared baking pan and press down firmly using a spatula to create an even, compact layer.

Refrigerate the pan for at least 2 hours to allow the oats to hydrate and the bars to firm up.

Lift the slab out of the pan using the parchment overhang and slice into 12 equal rectangular bars.