Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil an 8 inch square baking pan.

In a large microwave safe bowl, microwave the oil and chips in 30 second increments, stirring in between until fully melted.  Stir in the sugar, espresso powder, vanilla, and eggs until fully incorporated.  Stir in the carob or cocoa, cinnamon, flour, baking soda, and salt until combined.  Finish the batter with the bananas and additional chips.

Pour into the prepared pan and bake 40-45 minutes until crackly on top and a toothpick inserted in the center comes out with moist crumbs only – no batter.  Cool completely in the pan before slicing and serving.  Brownies may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 30 seconds.