Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line an 8-inch square pan with baking or parchment paper. In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix. Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth and combined.
Melt the butter in a small saucepan over medium heat. Then set aside to cool. In a medium bowl whisk together the powder sugar and cocoa powder until blended. Stir in the milk, vanilla, and melted butter until a smooth frosting consistency forms. Spread over the cooled brownies.
Preheat oven to 350°F. Line a 8 x 4 inch loaf pan with parchment paper. Mash bananas until they become a puree consistency and no banana chunks remain. You can mash by hand with a fork or spoon or use a blender or food processor. Whisk in the cocoa powder until a smooth batter forms.
Slice, serve, and store: Using the parchment paper as a handle, lift the cooled brownies up out of the pan and onto a cutting board. Slice into a 4x4 grid (making 16 small squares). Leftover brownies can be stored in an airtight container at room temperature for up to five days (or frozen for up to three months). To Make the Brownies: Preheat the oven to 350 F. Line a 9×13-inch pan with foil, extending the foil up and over the sides, and spray the foil with nonstick cooking spray. Place the finely chopped chocolate in a large saucepan, and gently heat it over low heat, stirring often, until it is nearly melted. nAlr7QX.