Instructions

• Preheat oven to 350°F. Lightly oil an 8x8-inch casserole pan and set aside.
• In a bowl, combine the 2 cups mashed overly ripe bananas and 1 cup natural almond butter using a mixer or whisk until smooth and evenly combined.
• Add 1/4 cup almond flour (or almond meal) and 1/2 cup cocoa powder to the banana–almond butter mixture and stir until fully incorporated and no large streaks remain.
• If using, fold in 1/2 cup paleo-friendly chocolate chips until evenly distributed.
• Pour the batter into the prepared 8x8 pan and spread it evenly.
• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let cool completely in the pan before cutting into squares.
• Store covered in the refrigerator for up to 4 days.