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Preheat the oven to 175 °C, top and bottom heat.
Mix the dry ingredients.
Finely puree bananas with Braun's MultiQuick 7 shaft.
Stir together the nut spread, non-dairy milk and maple syrup with the mashed banana using the double beater attachment, stirring in the dry ingredients.
Spread the mixture in a baking tin lined with baking paper.
Bake the brownies for 40-50 minutes, depending on whether the brownies should be slightly sticky/fudgy on the inside or not. Allow the brownies to cool completely overnight and cut into desired pieces.
For the caramel, bring the coconut milk and coconut sugar to a boil in a saucepan over medium heat. Reduce the heat slightly and let it simmer for 6-10 minutes, while stirring, so that the consistency becomes thicker.
Stir the cinnamon into the caramel after cooking. Drizzle the caramel over the brownies with a spoon.
Preheat the oven to 175 °C, top and bottom heat.
Mix the dry ingredients.
Finely puree bananas with Braun's MultiQuick 7 shaft.
Stir together the nut spread, non-dairy milk and maple syrup with the mashed banana using the double beater attachment, stirring in the dry ingredients.
Spread the mixture in a baking tin lined with baking paper.
Bake the brownies for 40-50 minutes, depending on whether the brownies should be slightly sticky/fudgy on the inside or not. Allow the brownies to cool completely overnight and cut into desired pieces.
For the caramel, bring the coconut milk and coconut sugar to a boil in a saucepan over medium heat. Reduce the heat slightly and let it simmer for 6-10 minutes, while stirring, so that the consistency becomes thicker.
Stir the cinnamon into the caramel after cooking. Drizzle the caramel over the brownies with a spoon.
