When it comes to bananas, CT and I are not fans. Strange, therefore, that I ended up buying a whole bunch of cheap bananas the other day. My eye for a bargain has let me down on numerous occasions, as a box full of ready made pasta sauces languishing at the back of a cupboard will testify. I worked my way through the apples and then the pumpkins and now it looks as though it’s the turn of bananas. This may be the first of many posts on the subject!
If I’m going to eat bananas, baked in cakes is one of the best ways, so I dutifully leafed through my baking books. Being in the mood for something sweet and comforting, Dan’s banana blondies taken from Short & Sweet sounded just the ticket – lots of sugar, white chocolate and caramel – you couldn’t get much sweeter than that!
This is how I made them:
- Placed a large pan on a low heat and poured in 75g vanilla sugar followed by 2 tbsp of water.
- Allowed the sugar to dissolve then upped the heat until the sugar was boiling. Let it boil for about 5 minutes when the colour started to darken and a drop plopped into a glass of cold water set hard. Getting this bit right is always tricky as you want a hard caramel but you don;t want a burnt one.
- Stirred in 75g chopped Brazil nuts then quickly poured out onto a piece of baking parchment to cool and set.
- Broke into pieces.
- Melted 100g unsalted butter and 200g vanilla flavoured white chocolate in the same pan (I’m a great believer in saving on washing up).
- Removed from heat and stirred in 225g vanilla sugar.
- Beat in 1 egg and 2 bananas – peeled and finely chopped.
- Sifted in 225g flour (half wholemeal, half white) and 1/2 tsp baking powder.
- Added the broken nuts and mixed until just combined.
- Spooned into a 9″ sq cake mould and baked at 180C for 20 mins.
- Left to cool, then cut into little squares.