Preheat the oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, leaving an overhang on two sides to lift the bars out after baking.

In a large bowl, mash 2 large ripe bananas until mostly smooth.

Add ½ cup almond butter or peanut butter, 2 large eggs, 1/4 cup pure maple syrup, and 1 tsp pure vanilla extract to the mashed bananas. Stir until the wet ingredients are well combined and smooth.

In a separate bowl, stir together 2 cups almond flour, 1.5 tsp ground cinnamon, 1 tsp baking powder, and ½ tsp sea salt until evenly mixed.

Add the dry ingredients to the bowl with the wet ingredients and stir until just combined and no large streaks of dry flour remain.

Fold in ⅔ cup chocolate chips, distributing them evenly through the batter.

Spread the batter into an even layer in the prepared baking dish, smoothing the top with a spatula.

Bake on the center rack for 20–25 minutes, or until the edges are lightly golden and the top is set.

Check for doneness by inserting a toothpick into the center — it should come out with a few moist crumbs. Alternatively, a digital thermometer inserted into the center should read about 190°F if you prefer a temperature check.

Allow the bars to cool in the pan at least 15 minutes. Use the parchment overhang to lift the bars from the pan, then slice and serve.