1. Preheat oven to 350°F and line an 8x8 pan with parchment.
2. Mash bananas in a large bowl until smooth.
3. Whisk in oil, milk, vanilla, and maple syrup until glossy.
4. In a separate bowl, whisk or sift oat flour, cocoa powder, baking soda, salt, and cinnamon.
5. Add wet into dry and mix until combined (but do not overmix).
6. Fold in mini chocolate chips.
7. Spread batter evenly into pan.
8. Bake 22–26 minutes — edges should look set, center slightly soft.
9. Let cool completely to lock in the fudgy texture.
