Caramel Banana Brownies

Chocolate. Banana. Caramel. Need I say more?

My go-to vegan caramel recipe is not my own. I rely on this vegan caramel recipe from Tasty Kitchen, which I found more than a year ago. It is simple, takes just over 10 minutes to make, and is good warm or cold. You'll want to make a batch, while your brownies are baking. If you just want enough for the brownies, cut the recipe in half. However, since it keeps in the fridge for a couple weeks, I'd make the whole batch and just put caramel on everything you eat, until it's all gone.

Caramel Banana Brownies
1 cup mashed banana
2 tbsp canola oil
2 tbsp non-dairy yogurt (plain or vanilla)
1 cup granulated sugar
3/4 cup cocoa powder
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp kosher salt
1 cup flour
1 cup semi-sweet chocolate chips
1 1/2 cups of warm, vegan caramel sauce

Preheat your oven to 350 degrees, and grease an 8x8 inch cake pan. In a large bowl, whisk together the mashed banana, oil, yogurt, and sugar. Add the cocoa and vanilla, and whisk again, until all the cocoa is worked into the mixture. Then whisk in the baking powder, salt, flour and chocolate chips. Mix until all the ingredients are incorporated, then pour into the cake pan. Use a spatula or butter knife to level the batter. Bake for about 25 minutes, or until the brownies are set on top and are beginning to pull away from the sides of the pan. This is a fudgy brownie, so a knife inserted in the center may not come out clean, even after the brownies are done. Allow the brownies to cool to room temperature, then pour the caramel over top. Chill in the fridge at least 10 minutes, to allow the caramel to firm up. Then cut and serve.