In a medium bowl, mash the banana until completely smooth. Stir in the honey and vanilla extract (optional) until combined.

Blend the old-fashioned oats in a blender or food processor until they form a fine flour.

Add the blended oats, protein powder, and cinnamon to the banana mixture. Mix until a thick, dry dough forms.

Mix in the milk until the dough becomes soft and pliable. Gently fold in the mini chocolate chips.

Using a 2-tablespoon cookie scoop, scoop portions of dough and roll them between your hands to form smooth balls.

Place the banana balls on a parchment-lined tray and freeze for 30–45 minutes, until firm.

Melt the semi-sweet chocolate until smooth. Dip each banana ball into the chocolate, coating completely, then return to the refrigerator for about 15 minutes to set.

Enjoy fresh, or store in an airtight container in the refrigerator for up to 14 days.