Sweet and squidgy white chocolate banana flavoured blondies include crunchy caramelised brazil nuts for contrasting texture and flavour. When you've got overripe bananas and need something sweet, just whip yourself up a batch. They don't take long.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Afternoon Tea, Dessert, Snack
Cuisine: American
Keyword: blondies, brazil nuts, caramel, white chocolate
1tspvanilla extract(I omitted this as I used vanilla sugar)
2ripe to overripe bananaspeeled and finely chopped
225gwholemeal flour
½tspbaking powder
Instructions
Brazil Nut Caramel
Place a large pan over a low heat and pour in the sugar followed by the water.
Allow the sugar to dissolve then up the heat until the sugar is boiling. Let it boil for about five minutes until the colour starts to darken and a drop plopped into a glass of cold water sets hard. Getting this bit right is always tricky as you want a hard caramel but not a burnt one.
Stir in the Brazil nuts then quickly pour out onto a piece of baking parchment to cool and set.
Once set, break into small pieces.
Banana Blondies
Melt the butter and white chocolate over a low heat in the same pan that you make the caramel in. I'm a great believer in saving on washing up.
Remove from the heat and stir in the sugar.
Beat in the egg and vanilla extract followed by the bananas.
Sift in the flour and baking powder, discarding any particularly large bits of bran left in the sieve.
Add the caramelised nuts and mix until just combined.
Spoon into a 23 cm (9") sq silicone cake mould or lined tin and bake at 180℃ (160℃ fan, 350℉, Gas 4) for twenty five minutes or until the top is just firm to the touch, but there's a slight wobble in the centre. Underdone brownies are much nicer than overdone ones.
Leave to cool, then cut into sixteen squares.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.