Caramel frosted banoffee brownies 

These came to me in a dream. Like for real. I woke up in the middle of the night and had to jot down the idea on my phone because I was so scared of forgetting about them come the morning. Such was my excitement that I woke up ridiculously early, left Mr H and baby H snoozing away together in bed and went down to the kitchen to get baking.

I LOVE the early mornings. I do my little workout, sometimes a bit of recipe testing, hell sometimes even a spot of cleaning gets done before the rest of the house wakes up. It does mean I end up going to bed a bit on the early side, but I find that first thing in the morning quiet and tranquility really sets me up for the day and lets me collect my thoughts. Plus, if going to bed early means I have dreams that are potentially waves of pure brownie genius then I’ll take it.

So these brownies guys, they’re chocolatey, fudgey, gooey and sticky as all the best brownies should be, BUT with the added amazingness of a secret banana layer (surprise!) AND the most amazing caramel frosting. Is there a Nobel prize for brownies? If not there should be. And if there is, well I think yours truly is going to need to start writing her acceptance speech.


  • 1 cup cacao powder
  • 1/2 cup coconut oil
  • 1 cup medjool dates
  • 1/2 cup maple syrup
  • 2 flax eggs (2 tbsp flax seeds soaked in 6 tbsp water and left for 10 minutes to thicken)
  • 1/2 cup ground almonds
  • 1/2 cup cashew butter
  • Pinch of Himalayan salt
  • 1 tbsp water (more if needed)
  • 1/2 tsp bicarbonate of soda
  • 2 ripe bananas, sliced

For the caramel frosting

  • 1/2 cup medjool dates
  • 1/2 cup cashew butter
  • 1/4 cup coconut oil, melted
  • 1/4 cup water

Start by preheating your oven to 150 degrees, then pop all the ingredients except the bananas into a food processor and blend for a couple of minutes until a smooth and sticky batter forms. If it’s too sticky (i.e. it forms a big ball), just add in a little more water a tablespoon at a time until you get the desired consistency. Spoon half the batter into a lined baking tin or mould and press down with a spoon to make sure it’s all nice and even, then lay the banana slices on top and finally spoon the remaining half of the batter in, again pressing down to make sure it’s evenly spread.

Place in the oven and bake for 30 minutes, then leave for another half an hour to cool (as the brownies will continue to cook after they are taken out the oven). For the caramel frosting, place the ingredients in a food processor and whizz for about five minutes until a warm, sticky smooth caramel mixture forms. Dollop this on top of the brownies, then cut into square and dig in!

Love, Mrs H xx

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