Banana, toffee and white chocolate. What could be finer?
Blondies are fantastic – think of a brownie, not quite as rich but much, much sweeter – definitely for those with a sweet tooth! I’ve been baking them on and off for years, usually plumping for simple white chocolate. They go down great as little gifts.
I’m sure everyone has used brown bananas for banana bread – I urge you to try these next time, they are incredibly comforting. Finding a little chunk of toffee or almond halfway through makes them extra special!
Banana Toffee Blondies
Makes 15 Small Squares
For the almond toffee: 75g Caster Sugar, 75g Whole Almonds, Splash of Water
For the Blondie: 220g Caster Sugar, 100g Unsalted Butter, 200g White Vanilla Chocolate, 1 Large Egg, 2 Ripe Bananas Chopped, 225g Plain Flour, 1/2 tsp Baking Powder
1) Make the toffee by heating the sugar and water to a golden caramel. Stir through the nuts and turn out onto a baking mat. Allow to cool. Once cooled, blitz or bash into small pieces.
2) Pre-heat the oven to 180C. Line a shallow rectangular baking tin with tin foil.
3) Melt the butter and white chocolate in a bain-marie.
4) Beat together the sugar, egg and banana in a bowl. Add the melted butter and chocolate and combine.
5) Sift the flour and baking powder into the mixture, add the toffee and fold in.
6) Pour into the baking tin and bake in the oven for around 30 minutes.
7) Allow to cool and cut into even pieces.