To make the caramelized bananas, melt the butter in a nonstick pan over medium heat. Stir in the brown sugar and salt, then add the banana slices in a single layer. Cook for 2 to 3 minutes, turn, and cook for an additional 2 to 3 minutes, or until they’re caramelized on both sides.
Place half of the caramelized bananas in a large mixing bowl and mash with a fork. Whisk in the milk, egg, coconut oil, brown sugar, and vanilla. Reserve the remaining half of the bananas.
In a separate bowl, combine flour, baking powder, cinnamon, and salt. Slowly add the dry ingredients to the banana mixture. Stir in the chocolate chips.
Heat a griddle or a non-stick pan over medium heat. Add 2 tablespoons butter and once it is melted, pour the batter with a ladle, making 3 inch rounds. Cook for two minutes, or until the tops are bubbly. Flip pancake and cook for another minute or until light golden brown. Repeat the same process with the remaining batter, adding more butter if needed.
Serve immediately with the reserved caramelized bananas, and maple syrup, if desired. Enjoy!
