Banoffee blondies

Working with The University of Sheffield

Banoffee blondies

Season: AutumnSpringWinter

Bananas in lots of our fruit boxes this week. We haven’t featured a banana recipe in a looooong time. Must remedy that!

If you can keep your hands off two of the bananas and let them get very ripe in your fruit bowl, treat yourself to home baking. Banoffee blondies.

From the cookery writer with the best nom de plume ever: Fitwaffle (aka Eloise Head). Recipe published her book Fitzwaffle’s Baked in One.

Not forgetting that you can order extra bananas for your box! Just go to our new Regather Ooooby ordering site.

Ingredients

160g 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

Method

You will need: a 20cm (8in) square baking tin.

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.

Store in an airtight container at room temperature or in the refrigerator for up to 5 days.