Squidgy Banana Blondies

Saw this and couldn’t resist trying these beauties out!! Plus they are low fat too!!

Preheat oven to 190/170 fan oven/gas mark 5

Line a 10 x7 tin with baking parchment

Ingredients

  • 300g Caster Sugar
  • 75g Brazil Nuts roughly chopped
  • 100g Butter
  • 200g White Chocolate
  • 1 egg
  • 1-2 banana (200 -250g) mashed
  • 2tsp Vanilla essence
  • 225g plain four
  • 1/4 tsp baking powder

Method

  • First, make the brazil toffee. Put 75g of the sugar into a pan with 2 tbsp of cold water, bring to the boil, swirling until the sugar has dissolved.  Leave to bubble away for 2 mins until the sugar turns a golden caramel colour.  Add the chopped nuts and spread onto a tray lined with non stick paper.  Leave to cool and then chop up.
  • Heat the butter and the chocolate in a pan over a low heat until completely melted.
  • Once melted scrap into a bowl and add the remaining sugar, the egg, banana and vanilla.  Mix until smooth.  
  • Sift in the flour and baking powder into the bowl and fold in then add the chopped nuts.
  • Scrap into the lined tin, bake for 35 min until ‘wobbly’ set and golden on top.

 

 


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