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In a medium bowl, smash the bananas with a fork, then combine with peanut butter, maple syrup, and vanilla extract. Add in the baking powder and salt and combine. Place the bowl in the fridge for 10mins.
Preheat the oven to 170c and line a sheet pan with parchment paper. Chop the dark chocolate and fold into the dough. Using a cookie scoop or a table spoon, scoop out the dough on the lined baking sheet. Shape and flatten down the cookies if you like them more flat and crispy, or leave as is if you want them softer.
Place the pan in the oven to bake for 14mins. Once the cookies are baked, let cool for a few minutes before eating. You can sprinkle some extra flaky sea salt on top.