• Line an 8-inch x 8-inch square pan with parchment paper. Slightly oil the pan and paper with oil spray. Set aside.
• Preheat the oven to 350°F (180°C).
• Peel the bananas, mash them on a chopping board with a fork, and pack the mashed banana in measuring cups to measure the exact amount of 1 cup + 1/4 cup. Set aside in a bowl.
• In a large mixing bowl, stir oat flour, cocoa powder, salt, baking powder, and coconut sugar.
• Add the wet ingredients: maple syrup, tahini, mashed bananas, vanilla extract, and two tablespoons of almond milk.
• Stir until all ingredients come together into a thick brownie batter. If too dry, add the extra two tablespoons of milk.
• Fold in dark chocolate chips and stir to incorporate.
• Transfer the brownie batter to the prepared brownie pan. Sprinkle extra dark chocolate chips on top if desired.
• Bake in the center rack of the oven for 15 to 22 minutes or until the top of the brownies is dry and set. If you insert a toothpick in the brownies, it should be slightly sticky - not dry - or it means you overbaked the brownies.
• Remove from the oven and pull out from the pan using the hanging part of parchment paper.
• Transfer to a cooling rack and completely cool down before slicing.

Storage

• Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 1 month. Thaw at room temperature the day before.