Banana blondies

banana blondies

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 ๐Ÿ™‚

(adapted from Rachel Allen’s Banoffee Blondies)

100g unsalted butter
225g white chocolate (buttons or chopped)
175gย muscovado sugar
1 egg, beaten
200g very ripe bananas, mashed (about 2)
225g flour
1 tsp baking powder
ยผ tsp salt
100g walnuts, roughly chopped

Preheat oven to 180ยฐC 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.

banana blondies

23 responses to “Banana blondies

  1. Pingback: Frangelico and banana blondies | tea with erika·

  2. I am learning new things from you. Walnuts can be kept in the freezer? I usually just buy a handful and use them pronto, so I never have left overs. This recipe sounds delicious. If only I could tasteโ€ฆthat means I have to make an effort and bake. Let me do some planning!


    • They certainly can ๐Ÿ™‚ As well as any other nuts. They keep very well. I used to have a pile of them after Christmas only waiting to go rancid – no two people can eat that much nut after the festive season!


  3. Thanks for stopping by my blog. It’s great to meet you.

    I think we’re two peas in a pod with the brownie cake thing. Just cocoa in chocolate cakes makes me shudder. Weirdest thing is that I’ve never even tried a blondie yet. Must correct that soon. ๐Ÿ™‚


    • Good to know I’m not alone ๐Ÿ˜Š This recipe turned out incredibly good both times I made it. So if you like bananas, it’s a good start ๐Ÿ˜Š Thanks for stopping by, Lisa!


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