Method

Banana Bread (If making your own)

1. Preheat the oven to 160°C and line a 1L loaf tin with baking paper.
2. In a large bowl, mash the bananas until smooth. Add melted coconut oil, maple syrup, milk, eggs and vanilla, whisking until fully combined. 
3. Fold through almond flour, self-raising flour and baking powder until just combined.
4. Pour into the prepared tin and bake until cooked through (approx. 45 mins) and golden on top. 
5. Remove from the oven and allow to cool completely before slicing.

Base

6. Thinly slice the banana bread and arrange slices side-by-side on a lined baking tray.
7. Preheat the oven to 180°C.

Caramel

8. In a saucepan over low-medium heat, add butter and brown sugar. Stir until melted and combined, then bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until slightly thickened.

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9. Immediately pour the caramel over the banana bread slices, spreading evenly so all pieces are coated. Place into the oven and bake for approximately 5 minutes, or until the caramel is bubbling.
10. Remove from the oven and sprinkle over the chocolate. Let it sit and allow to melt, then spread evenly across the top. Finish with flaky sea salt.
11. Refrigerate until fully set, then slice and enjoy!