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Preheat oven to 350 degrees and spray a square pan (8x8 or 9x9 will work) with coconut or avocado oil spray all over.
In a large mixing bowl, mash the bananas until there are no large chunks left. Mix in the beaten eggs, vanilla extract, and maple syrup.
Incorporate the blended oats, protein powder, baking powder, and salt into the liquid ingredients until just combined, then pour in the coconut milk and mix again until you get a smooth batter.
Fold in ½ cup of the chocolate chips, then pour the batter into the greased pan. Evenly spread the batter, top with the remaining chocolate chips, and bake for 20-25 minutes, or until a toothpick comes out clean.
Cut into four even pieces and enjoy immediately or store in an airtight container in the refrigerator for up to five days. I recommend serving with some fresh cut fruit and a drizzle of maple syrup!