This brilliant combo of ripe bananas and chocolate makes for a great treat, a healthy breakfast on the go or a stellar dessert. However you enjoy them, you will enjoy them. They are gluten-free, dairy-free, vegan and almost sugar-free. Made in one bowl, they come together easily and are another way to utilize those overripe bananas on the counter that no one wants to eat.
Preheat the oven to 350 degrees. Oil an 8x8 inch baking dish with coconut oil. Line with parchment paper and set aside.
In a medium bowl, mash the bananas with a fork. Add the almond butter, coconut oil, non-dairy milk of choice, coconut sugar and salt and mix until almost smooth and few lumps remain.
Add the almond flour, rolled oats and baking powder and, using a rubber spatula, fold the dry ingredients into the wet until thoroughly combined.
Pour half the batter in the prepared and lined dish.
To the remaining batter, add the cacao powder and carefully stir to incorporate.
Add the dairy-free chocolate chips and stir well.
Pour the brownie batter on top of the banana batter and spread gently.
Bake for 40-45 minutes or until the edges are golden and the inside is set.
Allow to cook thoroughly and refrigerate overnight or at least 5-6 hours.
Cut into squares and serve. Refrigerated brownies will keep up to 3 days, but they shouldn't last that long.