Preheat your oven to 375°F (190°C). Prepare a baking sheet with parchment paper or nonstick spray.

In a large mixing bowl, cream together softened butter and creamy peanut butter with white and brown sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs, one at a time, and mix in vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Fold in the mashed ripe bananas and semisweet chocolate chips until evenly distributed.

Using a large cookie scoop or spoon, portion the cookie dough onto your prepared baking sheet, leaving enough space between each.

Bake for 12 minutes or until the edges are lightly browned and the centers are set but still soft. Cool on the baking sheet for a few minutes before transferring to a wire rack.