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.