Fitwaffle’s Banoffee Blondies

by Eloise Head from Fitwaffle’s Baked In One: 100 desserts using just one tin

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

Baked In One

Eloise Head

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

Ebook deal this week

Fitwaffle’s Baked In One

£0.99

Available to download for 99p for a limited time. UK customers only.

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.

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.

Latest ebook deal

Fitwaffle's Baked In One

In Baked in One, Eloise brings us one hundred new easy bakes all designed to be made in the same 20cm square tin. With popular fan-favourite recipes as well as brand-new, never-before-seen creations, this cookbook will keep any avid baker busy. From five-ingredient bakes to special occasion creations for impressing friends and family, there’s a bake for all eventualities, including some extra special seasonal bakes for Easter, Christmas and more.

Available to download for 99p for a limited time. UK customers only.