Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper and grease all sides with a little coconut oil. Set off to the side for later.

In a small bowl, whisk together the flax and the water. Set off to the side until ready to incorporate.

In a large bowl, whisk together the flour, almond meal, cocoa powder, salt, and baking soda.

In a medium heatproof/microwave safe bowl, microwave the chocolate and the coconut oil for a minute. Stir until all the chocolate has melted.

Whisk the flax mixture, sugar, almond milk, bananas, and vanilla into the melted chocolate and coconut oil.

Add the wet ingredients to the dry ingredients. Using a rubber spatula or wooden spoon, mix all the ingredients together, until there is no visible flour. The mixture is kind of dry so don’t think you did anything wrong. Add in the walnuts and stir to evenly incorporate.

Add the batter to the prepared pan. Use your hands or the rubber spatula to press the batter into all corners of the pan. Bake the brownies for 32 minutes. Let the brownies cool in the pan for at least an hour and a half before removing and cutting.