Place the peeled bananas into a large mixing bowl and use a fork to mash them until they reach a smooth, liquid consistency with very few small lumps remaining.
Add the creamy peanut butter to the mashed bananas and stir vigorously until the two are fully emulsified into a uniform paste.
Incorporate the ground flaxseed meal, cinnamon, and sea salt, stirring until they are evenly distributed throughout the wet mixture.
Fold in the rolled oats and the chocolate chips or dried fruit using a rubber spatula until the oats are thoroughly coated and the mixture feels thick and sticky.
Cover the bowl and place it in the refrigerator for at least 15 minutes; this chilling step allows the oats to absorb the moisture, making the mixture easier to shape.
Line a baking sheet or plate with parchment paper to prevent sticking.
Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a ball roughly one inch in diameter.
Place each finished ball onto the prepared tray and repeat until all the mixture is used, yielding approximately 12 to 14 balls.
Serve immediately or store them in an airtight container in the refrigerator.