Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper.

Mash the bananas in a mixing bowl until creamy. It’s okay to leave the bananas chunky if you’re okay with it. Whisk the egg and almond butter into the mashed bananas and stir well until very well-combined. Add the cocoa powder and stir well until combined. Note that the cocoa powder won’t want to stir into the batter easily, so it will take a little bit of elbow grease to get it to all combine together.

Transfer the batter to the parchment-lined baking dish and smooth into an even layer.

Bake on the center rack of the preheated oven 20 to 25 minutes until the brownies feel firm when gently poked in the center.

Allow brownies to cool at least 30 minutes before slicing and serving.