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In a mixing bowl, mash the bananas. Pack them in a measuring cup, sweep off the excess, and bring back the cup of mashed banana to the bowl.
Stir in oil and flour using a rubber spatula, then knead with lightly oiled hands until it forms a shiny, smooth dough ball. If the dough is too dry, add a bit of water to bring the ingredients together. If it is too wet, sprinkle more flour.
Rub more oil outside the dough and divide evenly into eight portions.
Rub some oil around each ball and roll them into thin tortillas with a rolling pin. Mine are about 4.5 inches wide (12 cm).
Warm a non-stick pan over medium-high heat, add the banana tortillas to the pan, and cook them for 2-3 minutes, then flip and cook again for 30 seconds. Don't overcook, or they get less flexible. I don't oil my pan because the tortillas are oiled before rolling and won't stick. You can spray oil in your pan if your tortillas are not oiled well.
Place the cooked tortillas on a plate and cover them with foil to keep them warm while cooking the remaining tortillas.
Spread peanut butter or almond butter, and add fresh banana slices and chocolate chips. Fold the tortillas in half to form a moon shape, and cook in a preheated sandwich press for 2-3 minutes or until crispy and the chocolate chips are melted.