Description
Delicious chocolate caramel banana bread topped with dark chocolate and walnuts.
Ingredients
Scale
- 1 loaf banana bread (thinly sliced, I used about 3/4 of it)
- 142 g butter
- 3/4 cup packed brown sugar
- 180 g Tony’s Chocolonely milk chocolate caramel sea salt (broken into chunks)
- 1/3 cup dark chocolate chips
- 1/3 cup toasted walnuts (chopped)
- Flaky sea salt (for finishing)
Instructions
- Preheat oven to 135F. Line a large baking tray with parchment.
- Arrange thin slices of banana bread in a single layer on the tray. I used about 3/4 of the banana bread and sliced it into 13-14 slices.
- In a saucepan over low to medium heat, melt butter and brown sugar together. Simmer 6 to 8 minutes until thickened and amber.
- Pour caramel evenly over the banana bread.
- Bake 8 to 10 minutes, until the entire surface is bubbling.
- Scatter the broken Tony’s bar and dark chocolate chips over the top. Let sit 2-3 minutes, then spread into a layer.
- Sprinkle with toasted walnuts and flaky sea salt.
- Cool 10 minutes at room temperature, then chill in the fridge at least 2 hours or until set.
- Break into pieces and serve cold.
Notes
- Make sure to read the notes regarding Tony’s Chocolonely chocolate for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg