Preheat the oven to 375°F (190°C) and line a baking pan with parchment paper or lightly grease it to prevent sticking.
Mash the bananas in a large mixing bowl until smooth and free of lumps.
Add the wet ingredients: Stir in the nut butter, vanilla bean paste, and maple syrup. Mix until well combined.
Incorporate the dry ingredients: Add the gluten-free oats, collagen powder, and chocolate chips to the bowl. Mix until everything is evenly distributed and forms a sticky batter.
Transfer to the baking pan: Pour the mixture into the prepared pan and use a spatula or the back of a spoon to spread it out evenly, pressing it down gently to ensure it’s compact.
Top with extra chocolate chips (optional): For a little extra indulgence, sprinkle a few additional chocolate chips over the top before baking.
Bake: Place the pan in the oven and bake for 25 minutes, or until the edges are golden and the top is slightly firm to the touch.
Cool completely: Remove the pan from the oven and let the bars cool completely in the pan. This helps them set and makes cutting easier.
Slice and enjoy: Once cooled, slice into bars or squares. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
