Preheat your oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a food processor, add the rolled oats, coconut flakes, white chocolate chips, dairy-free protein powder, cinnamon, and salt. Pulse the ingredients until you have a coarse mixture with small chunks of oats and chocolate. Transfer this mixture to a large mixing bowl.
In the same food processor (no need to wash it), add the ripe bananas, almond butter, honey or maple syrup, and vanilla extract. Blend until you have a smooth and creamy mixture.
Pour the banana mixture over the dry ingredients in the mixing bowl. Use a spatula or wooden spoon to combine everything thoroughly. Make sure all the dry ingredients are coated, and the mixture is well mixed.
Transfer the mixture to the prepared baking pan. Use a spatula to press it down firmly and evenly, ensuring it's compacted. Sprinkle chocolate chips and coconut flakes over top.
Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is lightly golden brown and the edges start to pull away from the sides of the pan.
Remove the pan from the oven and let it cool in the pan for about 15-20 minutes. Then, use the parchment paper overhang to lift the whole block of granola out of the pan. Place it on a cutting board and slice it into bars while it's still warm.