Banoffee Caramel Brownie Recipe

For Brownie Base: 

• SwissBake® Egg-Free Cake Brownie Mix – 1000 g 
• Water – 380 g 
• Vegetable Oil – 340 g 
• Ripe Bananas, mashed – 250 g (approx. 2–3 bananas) 

For Honey-Butter Caramel Centre: 

• Smooth Peanut Butter – 250g to 300g 
• Unsalted Butter, melted – 100g to 120g 
• Honey (or Maple Syrup) – 150g to 200g 

For Whipped Cream Topping: 

• SwissBake® Whipping Cream Powder – 250 g 
• Cold Water or Milk – 250 g 
• Cocoa Powder (for dusting) – as needed 
• Caramel Sauce (for garnish) – as needed 

Prepare Caramel Layer:

Line a 9×13 inch (23×33 cm) tray with parchment paper, leaving overhang. In a bowl, mix peanut butter and melted butter until smooth. Stir in honey or maple syrup until the mixture becomes glossy and cohesive. Spread into an even layer in the tray and freeze for 30–45 minutes until firm. 

Prepare Banana Brownie Batter:

Pre-heat a fan oven to 160°C (320°F) or a conventional oven to 175°C (350°F). In a planetary mixer, combine EF Cake Brownie Mix and water. Mix on low speed for 1 minute. Add oil and mashed bananas, then mix again on low for 1 minute. Scrape down the bowl and beat on medium for 3 minutes until smooth and glossy.