Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper
Mix bananas, vanilla, peanut butter, and maple syrup into a creamy consistency in a large bowl.
In another bowl, combine oats, flour, baking powder, and salt.
In a medium pot over medium heat, sauté onion in the oil until translucent, 3-5 minutes.
Stir in the quinoa and cook for 1-2 minutes more.
Add water and broth and bring to a boil.
Cover pot and simmer for 15-20 minutes. Turn off heat.
Preheat oven to 425 degrees. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil, and honey. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender.
Coarsely mash garbanzo beans with a fork or masher.
Add remaining ingredients, except oil and buns, and mix thoroughly. Form into four patties.
Meanwhile, heat oil in large skillet and cook over medium heat until brown. Flip over and brown other side.