1. Preheat your oven to 350 F (175 C). Lightly grease an 8×8 inch baking pan with cooking spray or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

2. In a large mixing bowl, peel your two ripe bananas and mash them thoroughly with a fork until they are mostly smooth. A few small lumps are perfectly fine and will add to the texture.

3. To the mashed bananas, add the milk, maple syrup (or honey), and vanilla extract. Stir everything together well until all the wet ingredients are fully incorporated and the mixture looks uniform.

4. Now, add the rolled oats, ground cinnamon, and salt to the wet mixture. Stir with a spoon or spatula until all the oats are moistened and evenly distributed throughout the banana mixture. Make sure there are no dry pockets of oats at the bottom of the bowl.

5. Pour the oatmeal mixture into your prepared 8×8 inch baking pan. Use the back of a spoon or a spatula to press the mixture down firmly and evenly into the pan. You want a compact layer so the bars hold together well after baking.

6. Place the pan in your preheated oven and bake for 20-25 minutes. The bars are ready when the edges are lightly golden brown and the center feels set when gently pressed. A toothpick inserted into the center should come out mostly clean.

7. Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This step is crucial! Cooling allows the bars to firm up, making them much easier to slice without crumbling. Once cool, use the parchment paper overhang to lift the entire slab out of the pan and cut into 9-12 squares.