Things don’t get much better than banoffee pie or brownies on their own but when they collide magic really does happen in these Banoffee Brownies!!
I’m using my tried and tested banana date caramel instead of regular caramel or condensed milk. If you do happen to have some leftover caramel from a previous recipe or kitchen experiment then please do use it instead!
The oats in this recipe also help to make them look somewhat healthy but everything in balance and moderation is the key to long-term success!
If the brownie mix feels familiar then it should as I borrowed it from my The Easiest Dark Chocolate Brownie recipe! For more great ways to use banana and date caramel try my Salted Peanut & Date Caramel Brownies or my Salted Caramel Almond Bars.
Makes 16 brownies.
- 150g dates, de-stoned
- 2 bananas, preferably overripe
- 2 tbsp nut butter
- 150g oats
- 50g nuts (walnuts, pecans, hazelnuts, peanuts, almonds)
- 2 tbsp oil
- 125g butter
- 150g caster sugar
- 1 tsp vanilla
- 3 eggs
- 52g plain flour
- 1 tsp baking powder
- 30g cocoa powder
- 50g dark chocolate, roughly chopped into chunks
- Pre-soak the dates in boiling hot water and allow to steep for at least 10 minutes.
- Preheat the oven to 200°C/180°C fan/400°F and line a baking tin with parchment.
- For the date caramel: drain the dates and place in a food processor or tall jug with 1 banana and the nut butter. Blitz or use a stick blender to create a smooth caramel paste. If it is too dry, add some water gradually until you get a smoother runny texture.
- Mix the oats and nuts together with the oil in a bowl. Keep 3 tablespoonfuls of the mixture to the side. Spread the remaining mixture over the bottom of the baking tin.
- Add dollops of the caramel on top of the oat mixture.
- For the brownie mix: melt the butter in a saucepan or microwave proof bowl on medium in the microwave for 3 minutes until melted.
- Place the sugar in a large mixing bowl, pour over the melted butter and whisk to combine until the sugar is well coated and beginning to dissolve.
- In a separate bowl, whisk the eggs together before pouring into the sugar and butter mix and whisking together until well combined.
- Sieve in the flour, baking powder and cocoa powder and stir together with a large wooden spoon or spatula until no flour remains.
- Spread the brownie mix evenly across the oat & caramel base.
- Drizzle the remaining date caramel over the brownie mix followed by the banana slices, dark chocolate chunks and remaining oat mixture.
- Bake in the oven for 20 minutes or until a skewer comes out clean. The brownies should still have a slight wobble.
- Allow to cool in the tin for 5 minutes before removing from the tin and allowing to cool fully on a wire rack.
