Preheat oven to 350°F. Lightly grease an 8-inch square baking pan. Line bottom and up two sides of pan with parchment paper with an overhang (will make it easy to lift brownies out of pan). Lightly grease parchment paper.

Whisk together flour, baking soda, and salt in a small bowl.

Melt chocolate chips in a medium stainless steel bowl over simmering water, stirring constantly. Remove from heat when melted and smooth.

Add sugar and whisk to combine. Add eggs, bananas, and vanilla. Whisk to combine.

Add flour mixture and stir until just moistened. Stir in pecans.

Pour batter into prepared pan. Bake for 35 minutes or until a toothpick or cake tester inserted in the center comes out with moist crumbs clinging to it.

Cool brownies completely in the pan.

Run a knife along the edges against the pan. Lift brownies out of pan with the parchment paper and place on a cutting board. Cut into squares.