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Preheat the oven to 180°C (160°C fan) and line a baking tray with greaseproof paper.
In a medium bowl, mash the very ripe bananas until smooth.
Stir in the smooth peanut butter and vanilla extract until completely combined.
Add the oats, baking powder and a pinch of salt, stirring until just combined.
Fold in the mini chocolate chips.
Drop rounded tablespoons of the mixture onto the prepared tray, spacing them about 2.5 cm apart.
Bake for 12–15 minutes, or until the edges are lightly golden and the cookies are set.
Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
I cooked this for breakfast (single serving just for myself). It was incredibly tasty and filling. Quick and healthy as well.... I love it!