Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it. This prevents the brownies from sticking and makes them easier to remove after baking.

Place the ripe bananas in a mixing bowl and mash them thoroughly with a fork until smooth. A few small lumps are fine, but the mixture should mostly resemble a thick puree.

Add the eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk everything together until the mixture becomes smooth and well combined.

Stir in the cocoa powder, oat flour, baking powder, and salt. Mix gently until a thick brownie batter forms. Avoid overmixing, which can make the brownies dense.

If you’re using dark chocolate chips, fold them into the batter at this stage. They will melt during baking and add extra chocolate flavor to the brownies.

Pour the batter into the prepared baking pan and spread it evenly with a spatula so the brownies bake uniformly.

Bake for 20–25 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Allow the brownies to cool completely in the pan before cutting them into squares. This helps them firm up and keeps them from falling apart.