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Preheat the oven heat to 350°F. Line an 8 x 8″ (or a 9 x 9″) pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan). Then grease the entire pan and parchment paper.
Measure out ½ cup ripe bananas. Add the almond butter, cocoa powder, sugar, flour, water, oil, baking powder, vanilla, and kosher salt until a thick dough forms. Fold in ¼ cup of the chocolate chips. Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining ¼ cup chocolate chips on top.
Bake for 30 minutes, until set in the center. Cool 1 hour. Store at room temperature for 3 days, refrigerated for 1 week, or in the freezer for 3 months. (The brownies do become drier when refrigerated; allow them to come to room temperature before serving.)