Thursday, September 27, 2012

RECIPE: Sticky Toffee Banana Brownies

(recipe via

For the brownie:
250g mashed ripe banana (approx 2-3 medium bananas)
200g unsalted butter
190g dark chocolate (I used 70% lindt)
3 eggs
230g caster sugar
150g self-raising flour
add banana with chocolate

For the sticky toffee sauce:
175g butter
175ml pure cream
1/2 tsp vanilla bean paste (or 1 tsp pure vanilla extract)
280g brown sugar

To serve: Vanilla ice cream


1. Preheat oven to 180 degrees C. Grease and line a 20x30cm baking tin. Cut butter into cubes and roughly chop up chocolate and place both in a heatproof bowl. Melt chocolate and butter together over a double boiler (or very carefully in the microwave) and then set aside to cool.

2. Beat eggs and sugar together with an electric mixer on low speed until they are well combined. Beat in chocolate mixture and mashed banana until combined well.

3. Fold flour gently into the mixture until just combined, taking care to not overmix.

4. Pour into prepared tin, smooth over with a spatula and bake for about 20-25 minutes, or until a skewer inserted into the centre comes out with moist crumbs and no raw batter stuck to it. It is better to undercook it slightly when taking it out of the oven as it will cook a little more while cooling in the tin.Cool completely in its tray on a wire rack then turn out onto rack and cut into squares.

5. While the brownies are cooling, place all the ingredients for the toffee sauce in a medium saucepan. Place over medium heat, stirring until the butter melts. Simmer for 5 minutes, stirring regularly. Remove from heat and cool.

6. Serve brownies with a scoop of vanilla icecream and drizzle the warm sticky toffee sauce on top.

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