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Preheat oven to 350F. Grease a 9″x13″ baking pan with coconut oil, palm shortening, lard or butter (or use a silicone pan and skip the greasing).
Peel bananas and mash with a fork until mushy and smooth. Add eggs, coconut oil, almond butter, almond meal, coconut flour, baking soda, and salt. Mix thoroughly to form a batter. Fold in chocolate chips.
Pour batter into prepared baking sheet, and spread batter out evenly with a spatula or spoon.
Bake for 17-18 minutes. Let cool. Cut into squares.
If using the chocolate drizzle, simply melt chocolate and your chosen fat together. Use a spoon to drizzle over the top. Let the drizzle harden at room temperature or pop it in the fridge for faster setting (Tip: cut squares before drizzling, but you don’t have to).