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Banana Brownies with Salted Caramel

So everyone has been making banana bread lately. What if you could make banana brownies topped with a thin layer of caramel and sprinkled with a little sea salt? Well, I did just that. I hope you enjoy this recipe! I also added a little toffee bits to the batter to give it extra flavor. Watch the video and I will talk you through the recipe. Enjoy!


1 1/4 cups of unsalted butter (2 1/2 sticks)

2 1/4 cups of all purpose flour

1 tsp baking powder

1 tsp salt (you can omit if using salted butter)

2 cups of brown sugar

1/2 cup of regular sugar

2 eggs

1 1/2 tsp vanilla extract

*1 teaspoon of banana bakery emulsion

(if you do not have banana emulsion use 2 1/2 tsp of vanilla)

1 cup of mashed bananas

1/2 cup of toffee bits

Caramel for the glaze (your favorite brand

Sea salt for topping



Preheat oven to 350 degrees. Butter a 9x13 pan. Line bottom of pan with parchment paper.

  • In a saucepan over medium heat. cook the butter until it turns golden brown. Remove from heat and let it cool.

  • Whisk together flour, baking powder, and salt.

  • In a bowl combine browned butter and both sugars. Stir or fold lightly to incorporate the butter.

  • Add the eggs and mix with a mixer on medium speed until light and fluffy. This could take up to 3 minutes.

  • Add Vanilla and banana extract and continue mixing

  • Add flour mixture and mix until combined. Do not over mix.

  • Fold in the bananas and toffee bits

  • Pour into prepared pan

  • Bake until a cake tester inserted in the center comes out clean. 35-40 minutes. Always checking at 35 minutes. Ovens vary so you should always check at the earliest timing.

  • Transfer Brownies to a wired rack to cool completely before removing to cutting board.

How to make Caramel Glaze

You will need 1 package of your favorite caramel candy. I use Werther's Original Soft Caramel. Easy to find in most stores.

In a microwave safe bowl melt the caramels in the microwave. Just a few seconds is all it takes. I use the whole package of 4.5 ozs.

Add 1 tablespoon of heavy cream and stir to combine.

When the brownies have completely cooled top with the caramel sauce and sprinkle with the salt. Cut into Desired bars.


*LorAnn's Banana Emulsion will impart the luscious flavor of perfectly ripened bananas to all your baked goods and frostings.  Use it just like you would a banana baking extract - with better results!

Add to your banana bread and muffin recipes for a boost of flavor! The robust flavor won't bake-out when exposed to heat.

You can also add nuts to this recipe. Pecans or walnuts would work great!

You will need to store these brownies in the refrigerator cover to last 7-10 days. Remember you made these fresh and they contain fresh bananas and no preservatives or additives to maintain shelf life. I don't they will last long :) Enjoy and don't forget to subscribe to my YouTube channel. Recipes are free and so is subscribing.


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