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Recipe by olive magazine

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1. Video tutorial: Making caramel

1. Heat the oven 180C/fan 170C/gas 4. Melt the sugar, butter, caramel and chocolate together until smooth. Cool a little, then add the eggs and fold in the flour and banana.
2. Pour into a lined 20cm square tin and add a few blobs of caramel to the top, bake for 45-50 minutes or until risen and set.

Per serving

446 kcalories, protein 6.2g, carbohydrate 71.8g, fat 16.9 g, saturated fat 9.8g, fibre 1.1g, salt 0.55 g

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Results 1-20

• Paul

  15 March 2009

  Paul rated and commented on this recipe

  

  Made these a couple of times now and we've loved them both times! Great with a cup of coffee!

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• pixey

  16 March 2009

  pixey rated and commented on this recipe

  

  Very easy to make you can mix everything in one saucepan which is good for the washing up pile! I forgot to add the white chocolate and they were still really nice.

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• thecakepimp

  16 March 2009

  thecakepimp rated and commented on this recipe

  

  Unfortunately mine turned out more like sponge cake than brownies in texture. Not sure why that is so I'll be modifying the process next time I make them to see if they turn out better. They are delicious nevertheless.

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• margetter

  17 March 2009

  margetter rated and commented on this recipe

  

  Really easy to make and tasted really nice. I liked them a lot, nice and moist.

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• Smoothiestar

  18 March 2009

  Smoothiestar rated and commented on this recipe

  

  All I can say is super scrummy!Very nice 4 tea and anything actually,even a party!

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• makegoodfood

  19 March 2009

  makegoodfood commented on this recipe

  I had 3 very ripe bananas in the fruit bowl so added them all - shame to through one away!! - Kids loved the cake - knew they would. It was very easy although I took it out the oven after 45 mins as it was very golden by this time (verging on over done!). Very nice - but VERY sweet.

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• kasia

  22 March 2009

  kasia rated and commented on this recipe

  

  Really fab! But I agree - very VERY sweet! I was not brave enough to add 'blobs' of caramel on the top. I don't have 20cm tin, so I used 24cm one and 1,5 amount of all ingrediens: 375g of sugar, 150g butter and so on. It was still very nice!

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• rachael heath

  23 March 2009

  rachael heath rated and commented on this recipe

  

  Really easy to do, very sweet and tasted yummy. didnt have ripe bananas and would only add 1 next time as was a bit gooey.

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• Bwyd Mared

  24 March 2009

  Bwyd Mared rated this recipe

  

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• sally

  26 March 2009

  sally rated and commented on this recipe

  

  These are VERY sweet, and not quite brownie in texture,I sliced mine into sixteen rather than eight and they were still quite large! I think it is a shame that you can't actually taste the white chocolate as it is all melted in and might try adding some white chocolate chunks next time.

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• ambergem142

  29 March 2009

  ambergem142 commented on this recipe

  Very easy recipe! Would recommend people try! Going to take to work tomorrow and see what people think!

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• teenie19

  03 April 2009

  teenie19 commented on this recipe

  I agree that you can't taste the white chocolate and will try the suggestion above of just adding choc chunks. Mine were done after about 30 mins due to fan assisted oven, yummy nevertheless!

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• Sarah

  06 April 2009

  Sarah commented on this recipe

  Made these over the weekend – deliciously gooey. I added extra white chocolate for some texture, although this made them even sweeter. So simple I might replace the banana with dried cranberries next time to get some tartness going

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• VannaB

  18 April 2009

  VannaB rated and commented on this recipe

  

  My grandmother (and expert cook) said these are the nicest cakes she has ever eaten! Don't let how bland these look put you off making them as they taste amazing! The only downside? You don't use the whole tin of caramel so you end up 'nipping to the fridge' for a quick spoonful of the leftover caramel every time you pass!!!

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• linkevica

  19 April 2009

  linkevica rated and commented on this recipe

  

  very quick to make, very simple and tasted very nice. I used a little less sugar and didn't add caramel on top so I had the right amount of sweetness.

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• Lianne

  27 April 2009

  Lianne rated and commented on this recipe

  

  These are soooooo easy and taste amazing

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• culinary king

  28 April 2009

  culinary king commented on this recipe

  would these go with peanut butter does any one know?

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• Jackie

  12 May 2009

  Jackie rated and commented on this recipe

  

  So sickly but addictive at the same time. As for peanut butter, I put Reeces mini peanut butter cups in as chunks when I make banoffee ice cream and the main ingredients are similar so I think it would work - maybe it would reduce the sweetness a bit (no bad thing as I feel nauseous after pigging out on these!) :-)

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• Goodfood

  11 June 2009

  Goodfood commented on this recipe

  Soooo tasty but didn't need 40 mins, 30 would have been plenty.

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• my_dunh

  15 June 2009

  my_dunh rated and commented on this recipe

  

  I used half the sugar and they were still too sweet! A fairly tasty way to use up mushy bananas, but not one I'd rush to again...

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Ingredients

• 250g golden caster sugar
• 100g butter
• 100g caramel , from a jar or tin (Nestlé Carnation Caramel works well) plus 2 tbsp for the top
• 100g white chocolate
• 2 eggs
• 200g self-raising flour
• 2 ripe bananas , sliced

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Difficulty and servings

Makes 8

Preparation and cooking times

Ready in 1 hour 30 minutes

Ingredients

• 250g golden caster sugar
• 100g butter
• 100g caramel , from a jar or tin (Nestlé Carnation Caramel works well) plus 2 tbsp for the top
• 100g white chocolate
• 2 eggs
• 200g self-raising flour
• 2 ripe bananas , sliced

Per serving

446 kcalories, protein 6.2g, carbohydrate 71.8g, fat 16.9 g, saturated fat 9.8g, fibre 1.1g, salt 0.55 g

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