So. I might just be in love with caramelizing bananas before using them in baking. It adds an extra layer of flavor and sweetness, subtle and toasty. And a little nutty. Even if you cover the banana flavor with other things (like with the Sour Cherry Scones), the toasty nuttiness remains. Heck yes, I’m tooting the banana horn here.
I’m apparently 8 years old because saying banana horn makes me laugh.
I didn’t use to like bananas, not in smoothies, not in cake, not in anything. But life doesn’t stay the same, and tastes don’t either. Did you ever think that you’d be obsessed with roasting cauliflower? I certainly didn’t, yet it’s rather popular. Probably because roast cauliflower is awesome, as long as you slice it thin enough.
Wait, why am I talking about vegetables at a time like this? Y’all are here today for the caramel chocolate.
These soft, gooey bars get their sweetness twice. Once from the caramel bananas, and then again from a generous pour of a vegan caramel sauce. They are very rich and sweet, which is why I like to cut them into smaller triangles instead of huge bars. They are more enjoyable that way…and um, you can always go back and get another or two or three. Or call up your favorite people and have them all over for an impromtu caramel party. That’s a thing, right?