In a food processor, combine the dates, coconut oil and water. Process until you get a paste out of it (this should only take seconds, but you might need to stop the processor once or twice and scrape down the mixture from the sides of processor).
When done, add cocoa powder, peanut butter, banana and salt. Process until smooth and well combined (again, scrape down the sides, if needed).
Transfer the mixture into an 8 x 8 inch brownie pan lined with baking parchment, press down and smoothen with spatula.
Bake at 356°F (180°C) for about 10 minutes.
When ready, take them out and let them cool before slicing them.
Make sure the dates you use are soft. If they are not, place them into a bowl, pour hot water over and let them sit until they get softer. I used Deglet Noor variety in this recipe.
The processing time may vary depending on how powerful your processor is.
Storage – let them cool down completely before placing them into an air-tight container. They will keep in the fridge for up to 4 days.
More peanut butter/banana can be added – I suggest tasting the mixture and adding more, if preferred.
These brownies are not very high so they only need about 10 minutes in the oven.
I got 12 brownies out of this, each about 1.5 x 2 inches (4 x 6 cm). Because these are rich in flavor/calories/protein I recommend cutting them into smaller pieces, like I did (or even smaller).
A 9x9 inch (23x23-centimeter) pan can also be used but note that they will turn out flatter.