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Preheat oven to 350F. Spray a brownie bar pan with nonstick cooking spray OR line an 8x8" baking pan with parchment paper; set aside.
Brown the butter by adding it to a saucepan over medium-high heat. Allow to melt and slightly brown (about 5 minutes). Remove from heat and allow to cool slightly (2-3 minutes).
In a large bowl, whisk together the mashed bananas, almond butter, maple syrup, vanilla and eggs until well combined.
Whisk continuously as you stream in the slightly cooled brown butter until fully incorporated.
Add the cocoa powder, baking soda, and pinch of salt to the wet mixture. Mix with a wooden spoon or spatula until just combined.
Fold in a little over half of the chocolate chips.
If using a brownie bar pan, divide the batter evenly among the troughs. If using an 8x8" baking pan, add all batter to the prepared pan.
Sprinkle the remaining chocolate chips on top.
Bake at 350F for 15-20 minutes (brownie bar pan) or 20-25 minutes (8x8" pan) until mostly set in the center.
Sprinkle with flaky sea salt once removed from the oven, if desired.
Let cool for 10 minutes before removing or cutting into 16 squares. Serve warm.