Caramelised White Chocolate Banana Brownies; rich fudgy brownies with the creamy sweetness of ripe banana and caramelised white chocolate.
Soft, rich, sweet and full of chocolate. Just some of the adjectives to be used when describing the author of this post.
Just kidding, I’m not rich in anything except nauseating opening copy.
Today I bring you Caramelised White Chocolate Banana Brownies.
This is a recipe inspired by a note scrawled in one of the many A5 notebooks that populate my messy flat. I have had “banana brownies” written down for several months now, but never really had the courage to act upon it. Will they be too squidgy? Will the banana get lost in the chocolate? Will they just be … a bit … shite?
As always, the only way to find out is by trying.
In the midst of a million other tasks that should have been completed instead, I made some banana brownies. Some Caramelised White Chocolate Banana Brownies. Don’t say I’m not good to you.
Dark, dense, rich and fudgy. Thoughts of mousse, of flourless cake, of ganache. A flaky top, shattering delicately beneath eager fingers. Chunks of melting chocolate, gently caramelised in the heat of the oven to produce a well-rounded sweet flavour. The scent and subtle flavour of creamy ripe banana, offering a unique soft fruitiness to the depth of the chocolate.
Love brownies? Try out this Brownie Bottom Vanilla Cheesecake!
These Caramelised White Chocolate Banana Brownies transcend taste preferences. They are delicate enough in their banana flavour to be enjoyed by skeptics, while also pleasing the yellow fruit lovers. The deep dark chocolate flavour is balanced by the nostalgic friendly sweetness of the white chocolate pieces. The saccharine nature of the white chocolate is calmed in the gentle toasting it receives from the oven.
Rather than wasting money on expensive caramelised chocolate, or fake-chocolate products like Caramac, this recipe just takes advantage of low-and-slow baking time to caramelise the chocolate. A common theme at Maverick Baking, it’s maximum pleasure for minimum effort.
You’ll find in these everything you want from a brownie. Nothing cakey, nothing dry, just rich chocolate comfort.
Speaking of rich chocolatey comfort, check these out if you love dark chocolate!
While this recipe will need you to wash up a few mixing bowls afterwards, rest assured the steps are easy to follow. This is an ideal bake for novices, or for those who know their way around the kitchen. You won’t need any equipment, other than a baking tin, some greaseproof paper, and a whisk!
I hope you love these Caramelised White Chocolate Banana Brownies as much as we do, and I hope you are all staying safe.
Want to save these Caramelised White Chocolate Banana Brownies for later? Pin the image below!
To make the Caramelised White Chocolate Banana Brownies, simply follow the recipe below.
Caramelised White Chocolate Banana Brownies
Notes
BE A MAVERICK: why not add some dollops of salty crunchy peanut butter to the top of the brownie batter before baking?
These Caramelised White Chocolate Banana Brownies will keep for up to 5 days in an airtight container. No need to refrigerate unless you live somewhere particularly warm, or you like a cold brownie!
Ingredients
- 250g (8 ½ oz) dark or milk chocolate (40%-60% cocoa solids, ideally)
- 225g (15 tbsp) salted butter
- 65g (½ cup) plain flour
- 60g (½ cup) cocoa powder
- Pinch of salt
- 2 large eggs
- 250g (1 ¼ cups) soft light brown sugar, or caster sugar
- 150g (½ cup) ripe banana, mashed (roughly 1 large or 2 medium bananas)
- 100g (3 oz) white chocolate buttons or chunks
Instructions
- Preheat your oven – 160 C / 140 C fan / 325 F / gas mark 3.
- Grease and line a 20 x 20cm (8 x 8in) square baking tray.
- In a heatproof bowl, melt together the dark/milk chocolate and butter. This should be done over a pan of gently simmering water, or in the microwave in 30-second blasts, until smooth and combined.
- In a separate bowl, stir together the flour and cocoa.
- Stir the white chocolate buttons through this bowl of dry ingredients to coat. This will help prevent the buttons from sinking too much during baking.
- Pour the eggs, sugar and mashed banana into a large bowl (last bowl, I promise!) and whisk together until just combined.
- Pour the melted chocolate/butter mixture into the egg/sugar mixture, whisking quickly to incorporate.
- Add the bowl of dry ingredients and whisk again until you have a smooth brownie batter.
- Pour the button-studded brownie batter into your prepared tin and smooth it out into a flat layer.
- Scatter over an extra handful of white chocolate buttons.
- Bake in the preheated oven for 40-55 minutes. When ready, you should be able to shake the tray and see no wobble in the centre.
- Allow the brownies to cool until completely cold. It takes a while, but it’s worth the wait!
- Slice your brownies into even square or rectangular bars.
- Enjoy!
[THIS POST CONTAINS AFFILIATE LINKS]
This looks AMAZING and I want to try it, but do you know if it’d work with mashed bananas that have already been frozen? That’s currently all I have! 🙂