OMG! This is so incredibly good! I’ve never really liked blondies but, being brownies the only chocolate cake I truly appreciate, I decided to give it another go. And, boy, was it worth it! Seriously. The smell while it’s baking is amazing and the texture… oh, simply divine!
It’s originally a Rachel Allen’s recipe but I was not in the mood to make praline and I didn’t have almonds, so I used walnuts from the freezer
(adapted from Rachel Allen’s Banoffee Blondies)
100g unsalted butter
225g white chocolate (buttons or chopped)
175g muscovado sugar
1 egg, beaten
200g very ripe bananas, mashed (about 2)
1 tsp baking powder
¼ tsp salt
100g walnuts, roughly chopped
Preheat oven to 180°C and line the base and sides of a 20cm square tin with parchment.
Place butter and chocolate in a bowl and microwave in 30 second bursts until butter is melted. Stir to melt chocolate.
Pour mixture into a large bowl and beat in sugar, eggs and bananas. Stir in the walnuts. Sift in the remaining ingredients and fold in thoroughly to mix.
Pour batter into prepared tin and bake for 30-35 minutes, or until just set and golden on top.
Allow to cool in the tin for 10 minutes, carefully remove the cake with the help of the parchment and cut into squares for serving.