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.

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.

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.

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.