Get the Recipe: Banana Upside Down Brownies
Deep, dark chocolate Banana Upside Down Brownies topped with a silky layer of caramelized bananas. These are incredibly fudgy, sweet, and melt-in-your-mouth soft. A sticky, rich, and warm dessert that tastes like a gourmet chocolate-covered banana in cake form!
Ingredients
- 3 medium bananas, sliced lengthwise
- 2 tbsp water
- ¾ cup maple sugar or coconut sugar, see note
Brownie Batter
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar or white sugar
- 2 tbsp black cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch or 9 inch square pan with parchment paper.
- Carefully slice the bananas lengthwise. Place in the parchment lined pan.
- In a small saucepan, combine the maple sugar and water. Cook on low medium heat, stirring occasionally, until a runny caramel sauce forms.
- Pour this caramel sauce over the bananas in the pan.
- Then, make the brownie batter. Add the melted butter and 1 cup chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, and flour. Stir to combine.
- Fold in the remaining chocolate chips.
- Pour the batter on top of the bananas. Smooth into an even layer.
- Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
- Allow the brownies to cool for 4 hours. Then take a knife and run it along the edges of the pan. Place a large pan or platter on top of the pan and very gently invert the pan. Remove the pan and parchment paper. Serve!
Notes
- I prefer to use unrefined sugar (maple sugar or coconut sugar) but feel free to use white or brown sugar instead.
- If you are not gluten free, feel free to use all purpose flour.
- Feel free to use store bought brownie mix to save time.
- These brownies are extremely gooey. Allow them to fully cool before slicing into to prevent them turning into lava cakes.
- Since they are so gooey, they are best eaten within 24 hours.
- Store any leftovers in an airtight container for up to 24 hours at room temperature.
Calories: 396kcal, Carbohydrates: 47g, Protein: 2g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 157mg, Potassium: 175mg, Fiber: 4g, Sugar: 25g, Vitamin A: 393IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 2mg