Mash the banana: In a large mixing bowl, mash the ripe banana with a fork until it forms a smooth, almost liquid paste with no large lumps. You should see the texture turn from chunky to a glossy, thick purée.

Combine the wet ingredients: Add the peanut butter, honey or maple syrup, and vanilla extract to the mashed banana. Stir vigorously with a wooden spoon until the mixture is completely smooth, glossy, and evenly blended — the colour will be a uniform golden-tan.

Add the dry ingredients: Tip in the rolled oats, protein powder, ground flaxseed, and salt. Fold everything together using a spatula or your hands until no dry patches remain. The mixture should feel thick, slightly sticky, and hold together when pressed between your fingers.

Fold in the chocolate chips: Sprinkle the dark chocolate chips over the dough and fold them in gently until they are evenly distributed. You'll see dark flecks throughout the mixture.

Adjust consistency: If the mixture feels too dry and crumbly, add water or milk one tablespoon at a time, mixing after each addition. You're aiming for a dough that presses together into a ball without cracking — it should feel slightly tacky but not wet.

Chill the dough (optional but helpful): Cover the bowl and place it in the fridge for 15-20 minutes. This firms up the mixture, making it much easier to roll into neat balls without sticky fingers.

Roll into bites: Using slightly damp hands, scoop out about one tablespoon of dough and roll it between your palms into a smooth ball. Each bite should be uniform in size and feel firm but pliable. You'll know they're ready when the surface is smooth and no cracks appear.

Optional coating: Roll each finished bite in desiccated coconut for a lovely finish and extra texture. Place the coated bites on a tray lined with baking paper.

Set and store: Transfer the tray to the fridge for at least 30 minutes to allow the bites to firm up completely. They should feel solid to the touch and hold their shape perfectly when picked up.