Peel, mash the bananas, and measure 1/3 cup. It's important to be precise, or the batter will be too wet if you add too much banana.
In a food processor, add all the ingredients, except the chocolate chips: rolled oats, pecans, flaxseed meal, mashed banana, peanut butter maple syrup, cinnamon, vanilla extract, and salt Process on high speed for 45-60 seconds just enough to bring ingredients together into a sticky dough.
Transfer the dough to a bowl. If the dough is too sticky, fold in an extra 1/4 cup rolled oats as well. The dough should be easy to roll into a ball, not runny or too wet.
Fold in chocolate chips. Set aside in the fridge for 10 minutes.
Slightly oil hands with coconut oil to prevent the batter from sticking to your hands. Roll one tablespoon of batter into a ball and repeat until you have made 12 energy balls.
Place the energy balls on a plate covered with parchment paper.
Refrigerate for up to 7 days in an airtight container or freeze and thaw at room temperature 3 hours before eating.