Preheat the oven to 180℃/350℉. Line an 8-inch square pan with baking/butter/parchment paper and set aside.

Place a heat-resistant bowl on top of a saucepan with 2 inches of boiling water. Into the bowl add butter and cocoa powder. Stir occasionally till the butter melts and completely combines with cocoa powder. Set aside to cool down. Alternatively, you can also employ a microwave to melt butter with cocoa powder.

In another bowl mash bananas with the help of a fork. No need to be precise. Add sugar and whisk until thoroughly combined.

Into the mashed banana mixture add melted butter and chocolate mixture. Mix with the whisk or spatula until well combined.

Sift in all-purpose flour and salt. Combine with a spatula till well combined.

Pour the mixture into the prepared baking pan and bake in the preheated oven at 180℃/350℉ for 25 minutes.

Take the brownie from the oven and let it cool completely.

Into a small bowl pour hot milk. Add agar-agar/gelatine and mix with a whisk till combined. Set aside.

Beat heavy/whipping cream in a large mixing bowl with a whisk or hand mixer till fluffy and light.

Blend banana, sugar, milk, and vanilla extract together to make a puree.

Add this puree to the whipped cream in 3-4 parts. Mix with the help of a spatula and mix carefully to not destroy the texture of the cream.

Add the agar-agar mixture and combine with a spatula.

Pour this mixture over the brownie base and refrigerate for 8-12 hours.

Take it from the refrigerator after it sets. Remove from the baking pan. Cut into squares and garnish with melted chocolate.