How do you feel about blondies? However you feel, these banana blondies may just be the best version I’ve made to date.
I love a good blondie as they are quick, easy and the perfect alternative to brownies. By adding the banana in to the blondie batter, you can use it as an egg replacement and it’s perfect for helping achieve that gorgeous dense and fudgy texture. The other big advantage is that the banana helps flavour the batter naturally – no need for that nasty artificial banana flavouring.
These are the perfect bake to make, especially considering the seasons have changed and the weather is finally warming up and you’re now able to meet with your friends and family – it would be rude to go empty handed, right?
When I made these, I made a double batch, as I had ingredients I needed to use up and thought ‘why not’ as these have been consistently brilliant when I was doing the practices – to help add to the banana flavour and texture, I used some banana chips on top (Lio Bites if you were wondering). I made this a while back, using up the odds and ends I had in the cupboards.
Anyway, let’s get started, shall we?
400g White chocolate.
320g Granulated sugar.
380g Plain flour.
1/2 tsp Salt.
100g Banana, mashed (with some lumps).
200g 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 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.
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. You’ll also want to add in the white chocolate chips and just mix them in until they are fully incorporated.
Transfer the blondie batter into your lined 9×13 baking tray and level out the batter before baking in the oven for 25-30 minutes. After the 25-30 minutes, remove from the oven and top with the banana chips and bake for a further 5-10 minutes.
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.