It’s finally day 7 of bakemas already, can you believe it?!
So, not the most festive recipe – I know. These banoffee blondies are combining banoffee pie with blondies and ending up with this tasty hybrid – you’ll love them.
They smell like banana bread with a white chocolate icing and boy, you’re missing out if you don’t try them. I swirled them with a banoffee caramel, this just further enhances all of those wonderful flavours (I bought this spread from Lidl, weirdly its so good for a cheap price).
Anyway, let’s get started, shall we?
200g White chocolate.
160g Granulated sugar.
190g Plain flour.
1/2 tsp Salt.
2 Bananas, mashed (with some lumps).
100g White chocolate chips.
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all your ingredients, lining a 9×13 baking tray with parchment paper, preheat your oven to 180˚c/350˚f and don’t forget to get any equipment you may need, such as a heat proof bowl.
To start, place a large saucepan with a small amount of water on the hob – allowing the water to reach a rolling boil. Then into a large heat proof bowl, place in the butter and white chocolate, then place the bowl on top of the water and allow the ingredients to melt. Once they start to melt, stir until the mixture is completely melted and combined.
Remove from the heat and add in the granulated sugar and whisk it in until it’s fully incorporated.
Now add in your eggs, one at a time, whisking well in-between each addition. As you add in the eggs, you will notice the mixture’s consistency change – this is normal and shows that the recipe is going right.
Don’t forget to add in the banana and just whisk it into the mixture until its fully incorporated.
Then you can go ahead and add in the plain flour and salt (sift is needed). Fold in the dry ingredients just until they are incorporated – this doesn’t take long and it gives you more control on how much you work the gluten. You’ll also want to add in the white chocolate chips and just mix them in until they are fully incorporated – I usually add them in with the flour.
Transfer the blondie batter into your lined 8×8 inch baking tray and place dollops of banoffee caramel on top and swirl it around the cake pan. Bake in the oven for 25ish minutes. After the baking time, remove from the oven and top with the banana chips and allow to cool down fully.
Remove from the oven and allow to cool fully, before you place them in the fridge overnight and allow them to become the densest and fudgiest blondies possible.
Whenever they have been in the fridge for more than a couple of hours, you can go ahead and remove them from the tray and slice them up to enjoy them however you like – I went with squares but you can choose whatever shape you like.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.