In a large mixing bowl, mash the ripe banana with either a fork or a hand mixer.
Add in sunflower butter and eggs to the mashed banana.
Mix the wet ingredients until smooth and well combined (also add in your honey if you’d like).
Next add the cocoa powder, baking soda, and a pinch of Himalayan salt to the wet ingredients and mix until combined.
Gently fold in a 2/3 cup of chocolate chips into the batter.
Add the brownie batter to a parchment paper-lined 8x8 baking pan, then add the rest of your chocolate chips on top.
Bake for 20 minutes, or for 12, then take the brownies out and gently “slam” it on your counter and top with another pinch of Himalayan salt to garnish, and then bake for an additional 9-10 minutes.
Let the brownies cool and then cut them into squares to serve.
Notes:
These banana brownies are gluten-free and paleo friendly
