Preheat your oven to 425 degrees F. Line a large 13" x 9" rimmed sheet pan with parchment paper and set it aside.

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In a measuring cup, combine the half and half and apple cider vinegar. Stir a few times and let it sit for 2 to 3 minutes; this will create a homemade buttermilk.

Add the egg, vegetable oil, and vanilla extract to the buttermilk mixture and whisk until smooth.

Pour the wet ingredients into the dry ingredients, adding the chocolate chips. Stir to combine but take care not to overmix.

Spread the batter evenly onto the prepared baking sheet, then top with slices of banana and a sprinkle of additional chocolate chips if desired.

Bake in your preheated oven for 13 to 15 minutes or until the top is golden and set.

Once out of the oven, let the pancakes cool slightly before cutting them into squares.

Serve warm with maple syrup or a generous scoop of peanut butter.