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Caramelised Banana and Peanut Brownies

I am not the greatest fan of bananas as a stand-alone fruit. But mix it up in a baked goodie and it becomes amazing! Banana bread, Banana cake and Banana brownies are a favourite. The fruit itself has a lot of nutritional value, including potassium and it smells divine while baking. My first encounter with a brownie was when I started working in British Airways. The mother of a colleague used to make the most amazing brownies and I was introduced to this soft, rich, chewy sweet delight. My recipe here has some healthy options like coconut sugar but you can substitute it with normal sugar (though I don’t recommend that). Try getting a really good quality organic peanut butter as that makes a difference.
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Ingredients
  

  • Self-raising flour: 200 gms
  • Cocoa powder: 60 gms keep 2 tbsp aside for lining the pan
  • Overripe bananas: 4 well mashed
  • Vanilla extract: 1 tsp
  • Rose water: 1 tbsp
  • Coconut sugar: 375 gms you can replace with normal sugar
  • Butter melted: 260 gms, keep 2 tbsp aside for lining the pan
  • Salt: 1/4 tsp
  • Crunchy peanut butter: 40 gms

Instructions
 

  • Warm an oven at 180 degrees C
  • Take 50 grams of sugar in a pan and caramelise over low heat
  • When it starts browning, mix in 2 tbsp of mashed banana and mix well until fully caramelised
  • The above steps are optional. You can simply use all the sugar and bananas in the recipe below instead but doing the above gives it a crunchy, smoky feel. Keep an eye on the sugar mix as it can harden quickly and make sure you don’t burn yourself handling it
  • Mix the rest of the sugar, melted butter, remaining bananas, caramelised mix (optional), vanilla and rose extracts and mix well
  • Sift the flour and cocoa powder into the mix and whisk well
  • Line a brownie pan with the reserved butter
  • Sift the reserved cocoa powder evenly across the pan
  • Pour the brownie mix and gently tap the pan so it spreads across evenly
  • Dot the top of the mix with blobs of peanut butter, using a wet palate knife (or a flat knife), spread it across for a marbled effect
  • Bake in the oven for 20 minutes, turn down the heat to 160 and bake for another 10-15 mins
  • The mix should have stopped jiggling and if you insert a knife to check, it should come out clean when cooked
  • Serve warm with vanilla ice-cream for an indulgent dessert