Place the coconut sugar and water in a saucepan over medium heat.
Stir until sugar is dissolved and let bubble for 2-3 minutes.
Pour in the coconut milk and keep stirring until it has fully combined.
Turn down the heat and allow the sauce to simmer for 10-15 minutes until thickens.
Remove from heat, add vanilla extract and stir well.
Pour the sauce into a bowl or jar and allow to cool.
Store in the fridge for up to 2 weeks.
For the banana blondies:
Preheat oven at 350 F
Beat coconut oil and sugar until fluffy or sugar has completely melted.
Add mashed bananas (I simply mashed them with a fork but if you prefer a puree, use a blender)
Pour vinegar over baking powder (it will bubble), mix well and then transfer to the bowl
Add vanilla extract
Stir in walnuts
Add flour and mix thoroughly
Line an 8"by 8" baking sheet with parchment paper
Pour in half of the batter
Cover in caramel sauce
Pour the rest of the batter (some of the caramel sauce will flow to the edge; that's fine, you'll have a crunchy/moist blondie)
Sprinkle powdered sugar generously
Bake for 10 minutes, remove baking sheet, sprinkle more powdered sugar generously (the sugar will form a nice top during baking, that looks crispy but it's really moist)
Bake for additional 20-25 minutes or until a toothpick comes out clear (you can get caramel sauce on the toothpick but not batter)