Preheat your oven to 325° F. Line an 8x8 metal brownie pan with parchment paper.
In a small bowl, whisk together the almond flour, cinnamon and coconut sugar.
Mash your bananas in a large bowl. Add in all of the other ingredients and mix until just combined. Transfer the batter to your pan and Optional: top the brownie with some extra chocolate chips and mini marshmallows for aesthetic purposes.
Bake for 25-30 minutes or until toothpick comes out clean. Allow it to cool for 30 minutes in your pan then remove and allow to cool on a wire rack for at least 2 hours to overnight.
Notes
In the pursuit of keeping this flourless, I utilized an almond flour, cinnamon and coconut sugar concoction. You can also use regular ground up graham crackers to have this be more authentic. Take 2 or 3 graham cracker sheets and process them in a blender until they resemble small crumbles.