Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper leaving an overhang on two sides.

In a large mixing bowl, whisk together the rolled oats, quick oats, cinnamon, and sea salt.

In a separate bowl, combine the mashed bananas, peanut butter, honey, and vanilla extract until a uniform paste forms.

Pour the wet mixture over the dry oats and stir with a spatula until all oats are thoroughly moistened.

Fold in the dark chocolate chips until evenly distributed.

Transfer the mixture to the prepared pan and press down firmly using the back of a spoon or a flat measuring cup to ensure the bars hold together.

Bake for 22 to 25 minutes until the edges are lightly browned and the top is firm to the touch.

Remove from the oven and allow to cool completely in the pan for at least 30 minutes before lifting the parchment and slicing into 12 bars.