I always revert to good ole Aunty Debbie's Banana Bread when I have some overripe bananas, but today I was looking at doing just that and I decided instead to change it up a notch and I have to say, YUM.
These worked bang on first time. If you are not a banoffee person, please stop reading this post immediately so we can all move on with our lives.
When I had a look on the site, I have over ten recipes that are banoffee-ish, and well over twenty brownie recipes, so this was inevitable eventually. And what a combo. I do recommend restraining yourself from eating them when they are still warm. As tempting as that is, and I confess, I may have had more than one whilst they were still slightly warm, but they will cut better, and actually have a much better texture when completely cold and set in the fridge overnight. I know. I know. Apologies. This is a think ahead-er recipe!
Worth the wait? Hell yes.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams Salted Caramel Sauce Recipe
- 2 small bananas (around 150g when peeled)
- 370 Grams Unsalted Butter cubed BUY
- 370 Grams Chocolate dark in pieces BUY
- 6 eggs at least 70g
- 2 Pinches Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 200 Grams light brown sugar
- 230 Grams Bakers or Strong Flour BUY
- 1 Handful Chocolate gold and dark callets (or combo of your choice) BUY
Preheat oven to 170°C and line a 23 cm square tin with baking paper that comes up over the sides for easy removal. Set aside.
Place Salted Caramel Sauce and bananas into the Thermomix bowl and blend 10 sec/speed 5. Remove from bowl and set aside.
Without washing the bowl, add butter and chocolate to the Thermomix bowl and melt 8 min/60°C/speed 1 stopping to scrape down sides of bowl once or twice as needed.
Add eggs, salt, vanilla and sugar. Whip 4 min/Butterfly/speed 3. Remove Butterfly.
Add flour and combine 22 sec/Interval or dough setting. Finish folding in any unmixed flour with a spatula.
Spread the batter into the prepared tin and dollop the banana mixture on top. Swirl it through with a spoon or knife, without combining it completely. Top with the chocolate chips.
Bake 40 minutes or until just set in the centre, it should still be quite wobbly in the middle when you take it out of the oven. Cool completely before attempting to cut and in fact it will be better if kept in the fridge for at least 12 hours prior to serving.
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