Preheat a convection oven to 350°F (175°C) and prepare a non-stick mini muffin tin with food-grade lubricant or liners.

In a large mixing bowl, mechanically mash the ripe bananas until they reach a smooth, liquid-like consistency with no large lumps.

Integrate the almond butter, chocolate protein powder, and cocoa powder into the banana base using a spatula until the mixture is a uniform batter.

Fold the dark chocolate chips into the batter to ensure even distribution of particulates.

Distribute the batter into the prepared muffin tin cavities, filling each to approximately 75 percent capacity.

Bake for 15 minutes or until the brownie bites are firm to the touch and the surface appears matte.

Extract the pan from the oven and allow the bites to cool completely within the tin for a minimum of 20 minutes to ensure structural integrity before removal.