Name: Banoffee Brownies
Ingredients: ⅔ cup nut butter (almond or peanut work best); ¼ cup syrup (maple, agave, or golden); 2 tbsp melted coconut oil; 1 medium banana (sliced into coins); 1 cup cold dairy-free or regular heavy cream; 3 tbsp powdered sugar; Cocoa powder for dusting; ⅔ cup dairy-free dark chocolate (at least 50% cocoa); ½ cup dairy-free or regular butter; ½ cup dairy-free or regular milk; 1 medium banana (ripe and mashed); 1 cup granulated sugar; 1 ¼ cups all-purpose flour; ½ cup dark cocoa powder

These rich, fudgy banana brownies are filled with gooey caramel and sweet banana slices. Topped with whipped cream and a dusting of cocoa powder, they offer the perfect blend of two classic desserts in one delicious bite.

No eggs needed, and you can easily make them dairy-free!

Banoffee Brownies

Print Recipe

Course Dessert

Ingredients

Caramel Center:

⅔ cup nut butter almond or peanut work best
¼ cup syrup maple, agave, or golden
2 tbsp melted coconut oil
1 medium banana sliced into coins

Topping:

1 cup cold dairy-free or regular heavy cream
3 tbsp powdered sugar
Cocoa powder for dusting

Brownie:

⅔ cup dairy-free dark chocolate at least 50% cocoa
½ cup dairy-free or regular butter
½ cup dairy-free or regular milk
1 medium banana ripe and mashed
1 cup granulated sugar
1 ¼ cups all-purpose flour
½ cup dark cocoa powder

Instructions

Line and lightly grease a 6-inch square baking tin with parchment paper.
Start by making the caramel: mix the nut butter with the melted coconut oil, then stir in the syrup until smooth and gooey. You may need to adjust the amount of coconut oil depending on the consistency of your nut butter.
Pour the caramel mixture into the tin and place it in the freezer to set while you prepare the brownie batter.
Preheat your oven to 350°F.
In a saucepan, melt the butter and sugar over low heat. Add the milk, then turn off the heat and add the chocolate, letting it melt. Stir until smooth, then mix in the mashed banana. Allow the mixture to cool slightly.
Sift the flour and cocoa powder into a large bowl.
Pour the wet mixture into the dry ingredients and mix until just combined.
Pour half of the brownie batter into the prepared tin. Place the frozen caramel slab on top, cover with banana coins, then pour the remaining brownie batter over the top.
Bake for 25-30 minutes, or until the top is set.
While the brownies cool, make the frosting by beating the cream and powdered sugar together until soft peaks form.
Spread the whipped cream over the cooled brownies and finish with a dusting of cocoa powder. Enjoy!