Preheat the oven to 350°F (175°C).

Line an 8×8-inch baking pan with parchment paper or lightly grease it.

In a large bowl, mash the ripe bananas until smooth.

Add the almond butter and stir until combined with the banana.

Sprinkle in the cocoa powder and chocolate protein powder.

Mix until a thick, cohesive batter forms.

If using, gently fold in sea salt, vanilla extract, or chocolate chips/nuts.

Spread the batter evenly into the prepared pan and smooth the top.

Bake for 15–20 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.

Remove from the oven and let the brownies cool completely in the pan.

Once cooled, cut into 9–12 squares and serve.