Banana blondie

The brazil nut toffee is really good; I would likely make more than is needed and use the leftovers sprinkled on ice cream or folded through whipped cream.

  • 325g  sugar
  • 75g brazil nuts, roughly chopped
  • 100g unsalted butter
  • 200g white chocolate
  • 1 egg
  • 2 bananas, peeled (about 200-250g)
  • 2 tsp vanilla extract
  • 200g plain flour
  • ¼ tsp baking powder
  1. Put 75g of sugar in a pan with 2 tbsp cold water.
  2. Bring to the boil and let it bubble away until the sugar turns to reddish, golden caramel and sets to a hard ball when a drop is poured from a teaspoon into a glass of cold water.
  3. Stir in the nuts, spread on to an oiled tray and leave to go cold, then chop the toffee finely.
  4. Line the base and sides of a 20cm square tin with foil and preheat the oven to 190C/375F
  5. Heat the butter and white chocolate in a pan (or microwave) over a low heat until melted, slightly above 70C – or more until completely smooth – mayonnaise style mix..
  6. Spoon into a cool bowl.
  7. Add the remaining (250g) sugar and beat with the egg, bananas and vanilla until smooth.
  8. Sift the flour and baking powder, then fold through with the chopped toffee.
  9. Spoon into the tin and bake for 35 minutes, until wobbly-set and golden on top.
  10. Leave until stone cold before slicing.


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