Banana Bread Brownies

3 large or 4 medium very ripe bananas
60g almond butter
40g solid coconut oil, melted and cooled
1/4 cup almond milk
2 tsp vanilla extract
1 tbs sugar (caster, brown, demerara, muscovado - the choice is yours)
1/2 tsp kosher salt
3/4 cup almond flour
1/4 cup quick oats
1 tsp baking powder
1 tbs unsweetened cocoa powder
1/2 cup choc chips (or lindt chocolate 50 - 90 % dark chocolate chopped into chunks)

Preheat the oven to 170 degrees celsius (fan-forced).

Oil a 20cm square baking dish with coconut oil and line with baking paper.

In a bowl, mash the bananas with a fork, add the almond butter, coconut oil, almond milk, vanilla, sugar and salt and mix well or even mash until smooth. A few lumps are fine.

Add almond flour, oats and baking powder. Fold until well combined.

Pour 2/3 of the batter into the baking dish. Mix the cocoa and chocolate into the remaining batter.

Pour the remaining batter over the batter already in the baking dish and spread but not to the edges.

Bake for 30 minutes or until a skewer comes out clean.

Allow the brownies to cool completely in the baking dish on a cooling rack.