Instructions

• Preheat the oven to 350°F. Lightly oil an 8x8-inch casserole pan or line it with parchment paper; set the pan aside.
• In a large bowl, combine the 2 cups mashed overly ripe bananas (about 4 large) and 1 cup natural almond butter. Use a mixer or a whisk and mix until smooth and uniform.
• Add 1/4 cup almond flour (or almond meal) and 1/2 cup cocoa powder to the banana–almond butter mixture. Stir with a spatula or spoon until the batter is evenly combined and there are no large dry pockets.
• If using, fold 1/2 cup paleo-friendly chocolate chips into the batter until evenly distributed.
• Pour the batter into the prepared 8x8-inch pan and spread it into an even layer.
• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).
• Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before cutting.
• Store the cooled, cut brownies covered in the refrigerator for up to 4 days.