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!