I’ve always loved the combination of bananas and chocolate, so creating this recipe for caramelized banana brownies was a labor of love. The rich, fudgy brownie base paired with sweet, caramel-coated bananas makes for an irresistible treat you won’t want to miss!
The Secret to Perfect Banana Brownies
When making banana brownies, choosing the right bananas is key. Fully ripe bananas are a must! Their natural sweetness and soft texture not only enhance the flavor but also create a perfect contrast to the rich and fudgy brownies.
Steps to Prepare the Caramelized Bananas: Start by preparing caramelized banana slices for a flavorful topping.
Begin by melting sugar over low heat until it turns a golden brown color. Make sure to stir constantly to prevent burning.
Once the sugar is fully melted, turn off the heat and add butter. The residual heat will melt the butter gently, ensuring it doesn’t scorch. Stir until the mixture is smooth and combined.
Then, add the banana slices and mix quickly to coat each piece evenly in the caramel. Carefully set aside the intact slices for decoration later—this step will give your brownies an elegant and delicious finish.
About the Brownie Batter: The brownie batter is prepared using a tried-and-true method. However, there are a few important notes to keep in mind.
I’ve intentionally reduced the sugar in this recipe because the addition of a generous amount of cocoa powder balances the sweetness. Without enough sugar, the brownies might turn out bitter.
For a deeper and more complex flavor, I’ve used brown sugar, which lends a caramel-like richness that pairs beautifully with the bananas.
Make sure all your ingredients are at room temperature before starting. This simple step ensures the batter has the right consistency and bakes evenly.
If you don’t have a mold that matches the specified dimensions, don’t worry! You can adjust the baking time based on the thickness of your batter. Thicker batter layers may need more time, while thinner ones will bake faster. Keep a close eye on the brownies to avoid over- or under-baking, and you’ll achieve perfect results every time.
Why You‘ll Love This Recipe
Rich and Fudgy: The brownie base is decadently moist and chocolatey.
Unique Flavor: Caramelized bananas bring a sweet, fruity depth to the dessert.
Simple Ingredients: Most of the ingredients are pantry staples.
Easy to Make: No complicated steps, just straightforward deliciousness.
Ingredients
Caramelized Bananas
- 10g butter
- 30g granulated sugar
- 350g ripe bananas
Brownie Batter
- 2 eggs (at room temperature)
- 60g brown sugar
- 1g sea salt
- 30g milk
- 20g cocoa powder
- 60g cake flour
- 120g sweet chocolate
- 60g butter
Instructions
Caramelized Bananas
Place 30g granulated sugar into a pan over low heat. Stir continuously until the sugar melts and turns amber in color. Immediately turn off the heat.
Quickly add 10g butter to the pan, stirring until the residual heat melts the butter. Be cautious: adding butter while the heat is on can cause burning.
Add 350g of sliced ripe bananas to the caramel and turn the heat back on. Quickly toss the bananas to coat them evenly in the caramel. Set aside.
Brownie Batter
In a mixing bowl, crack 2 room-temperature eggs. Add 60g brown sugar and 1g sea salt. Beat with an electric mixer until the mixture turns light brown.
Add 30g milk to the bowl and mix until combined. Sift in 20g cocoa powder and 60g cake flour. Fold gently with a spatula until smooth. Add some caramelized banana slices (reserve intact slices for topping) and mix gently.
Chop 120g sweet chocolate and 60g butter into small pieces. Melt them in a heatproof bowl over a double boiler, stirring constantly until smooth.
Pour the melted chocolate mixture into the brownie batter and stir until fully combined.
Baking
Preheat your oven to 170°C (convection mode, if available).
Line a 26x20x3cm baking pan with parchment paper.
Pour the brownie batter into the prepared pan and smooth the surface with a spatula.
Arrange the reserved caramelized banana slices on top of the batter as decoration.
Bake for 30 minutes at 170°C. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
Final Touches
Remove the pan from the oven and let it cool slightly on a wire rack.
Once cooled to room temperature, cut into squares and serve.
Frequently Asked Questions
Can I use frozen bananas?
Yes, but make sure they are fully thawed and patted dry to remove excess moisture before caramelizing.
What if I don‘t have cake flour?
You can substitute with all-purpose flour. For every 60g of cake flour, replace it with 55g all-purpose flour and 5g cornstarch.
How should I store the brownies?
Store the brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Can I use dark chocolate instead of sweet chocolate?
Absolutely! Dark chocolate will add a richer flavor, but you may want to increase the sugar slightly to balance the bitterness.
Do I need a convection oven?
Not necessarily. If you’re using a conventional oven, bake at the same temperature and check for doneness around the 30-minute mark.
Can I freeze the brownies?
Yes! Wrap each brownie piece tightly in plastic wrap and store them in a freezer-safe bag. They’ll keep well for up to 3 months. Thaw at room temperature before serving.
Banana Brownies Recipe
Ingredients
Caramelized Bananas
- 10 g butter
- 30 g granulated sugar
- 350 g ripe bananas
Brownie Batter
- 2 eggs at room temperature
- 60 g brown sugar
- 1 g sea salt
- 30 g milk
- 20 g cocoa powder
- 60 g cake flour
- 120 g sweet chocolate
- 60 g butter
Instructions
Caramelized Bananas
- Place 30g granulated sugar into a pan over low heat. Stir continuously until the sugar melts and turns amber in color. Immediately turn off the heat.
- Quickly add 10g butter to the pan, stirring until the residual heat melts the butter. Be cautious: adding butter while the heat is on can cause burning.
- Add 350g of sliced ripe bananas to the caramel and turn the heat back on. Quickly toss the bananas to coat them evenly in the caramel. Set aside.
Brownie Batter
- In a mixing bowl, crack 2 room-temperature eggs. Add 60g brown sugar and 1g sea salt. Beat with an electric mixer until the mixture turns light brown.
- Add 30g milk to the bowl and mix until combined. Sift in 20g cocoa powder and 60g cake flour. Fold gently with a spatula until smooth. Add some caramelized banana slices (reserve intact slices for topping) and mix gently.
- Chop 120g sweet chocolate and 60g butter into small pieces. Melt them in a heatproof bowl over a double boiler, stirring constantly until smooth.
- Pour the melted chocolate mixture into the brownie batter and stir until fully combined.
Baking
- Preheat your oven to 170°C (convection mode, if available).
- Line a 26x20x3cm baking pan with parchment paper.
- Pour the brownie batter into the prepared pan and smooth the surface with a spatula.
- Arrange the reserved caramelized banana slices on top of the batter as decoration.
- Bake for 30 minutes at 170°C. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
Final Touches
- Remove the pan from the oven and let it cool slightly on a wire rack.
- Once cooled to room temperature, cut into squares and serve.