Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, mash the ripe bananas until mostly smooth — small lumps are fine.

Stir in the rolled oats, chocolate chips (if using), peanut butter, vanilla extract, baking powder, and a pinch of salt until the mixture is evenly combined.

Drop tablespoon-sized spoonfuls of the cookie mixture onto the prepared baking sheet, spacing them about 1–2 inches apart.

Bake for 10–12 minutes, or until the cookie edges are lightly golden and set.

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.