In a blender, combine bananas, almond butter, cocoa powder, and IsaLean Shake together until smooth. Pour into a 9-by-9-inch baking pan, and bake at 350 F for 18-21 minutes or until the center of the brownies springs back to the touch. Allow to cool completely. Slice and remove from pan.
In a small bowl, microwave chocolate chips and coconut oil together until smooth. Drizzle over brownies, and sprinkle with sea salt, if desired. Allow chocolate to cool and harden. Wrap with plastic wrap, and store in the fridge for up to 1 week or in the freezer for up to 1 month.