Fitwaffle’s Banoffee Blondies
These easy banana blondies are swirled through with caramel and white chocolate. Dense and fudgy, they are perfect for a quick afternoon snack.
From the book
Fitwaffle’s Baked In One: 100 desserts using just one tin
100 recipes all designed for one 20cm tin
With brand-new recipes alongside fan favourites
From brownies and blondies to cakes and cookies
Buy From
Introduction
These blondies are bursting with flavour. They taste of banana bread, mixed with a thick, fudgy caramel blondie, and have a hint of cinnamon flavour, with sweet white chocolate chips and a smooth caramel swirl throughout. They’re dense and super fudgy. I love to eat these cold, but feel free to heat them up to make them warm and gooey if you prefer.
Ingredients
| 160g (5.5oz) | unsalted butter, melted |
| 250g (1¼ cups) | light brown sugar |
| 1 large | egg + 1 egg yolk |
| 1 tsp | vanilla extract |
| 180g (1⅓ cups) | plain (all-purpose) flour |
| ¼ tsp | salt |
| 1 tsp | ground cinnamon |
| 2 | ripe medium bananas, mashed |
| 150g (⅔ cup) | white chocolate chips |
| 100g (3.5oz) | thick ready-made caramel sauce |
Essential kit
You will need: a 20cm (8in) square baking tin.
Method
Bake time: 40 minutes + 1 hour cooling.
Preheat the oven to 180°C (160°C fan)/350°F/Gas mark 4 and line a 20cm (8in) square baking tin with nonstick baking paper.
In a large mixing bowl, using an electric hand mixer, beat together the melted butter and sugar until fully combined.
Then beat in the egg, egg yolk and vanilla extract.
Using a rubber spatula or wooden spoon, fold in the flour, salt and cinnamon until just a few streaks of flour remain. Then fold in the mashed banana until just combined, followed by the white chocolate chips.
Scoop the batter into your prepared tin and smooth it out evenly to the edges. Dollop the caramel onto the top, then swirl it through the batter with a knife.
Bake for 20–25 minutes until the edges are light brown and the middle no longer wobbles. Leave to cool in the tin for at least 1 hour before cutting into 16 squares. Enjoy!
Store in an airtight container at room temperature or in the refrigerator for up to 5 days.
Reviews
2 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
2 Comments
