Move over banana bread, today on the agenda is banana blondies! A dense, fudgy blondie batter, exactly the same texture as my signature brownies is what you’ve got here and that’s really what your after from a blondie. You don’t want a cake or cookie like texture after all a brownie isn’t like either of those so why would your blondie be like that.
The key to achieving the fudgy interior is the baking, over bake them and you won’t have the that squidge, you’ll end up with a hard filling, no good! So be sure to keep an eye on them whilst there in the oven.
These blondies are banana blondies and if that’s not cool enough they’ve got a lovely buttery biscuit base. The base is made from ground up chocolate covered digestive biscuits mixed with a little sugar and melted butter. This get’s pressed into the baking tin and is baked for 4 minutes, the batter then get’s poured on top along with white chocolate pressed into this.
Double layered blondies! Can it get any better? The white chocolate works wonderfully with the banana, creamy chunks are embedded into the batter and provide a dreamy and silky addition to a crunchy base and soft centre.
I don’t make blondies enough, every time I make them I’m always reminded how good they are and how versatile they can be. Don’t you just love versatility! Who would have thought you could include a banana in a blondie batter, sheer brilliance and deliciousness!
Black Bottomed Banana & White Choc Chunk Blondies
A white chocolate studded blondie with a crunchy digestive base.
- 100 grams Chocolate digestive biscuits crushed
- 2 tbsp Caster sugar
- 4 tbsp Unsalted butter melted
- 1/4 tsp Maldon sea salt
- 113 grams Unsalted butter melted
- 200 grams Light brown muscovado sugar
- 1 large Egg
- 1 tsp Pure vanilla extract
- 150 grams Plain flour
- 1/4 tsp Maldon sea salt
- 1 medium Ripe banana mashed
- 100 grams White chocolate roughly chopped
1. Pre-heat the oven to 175C and grease an 8 x 8 inch baking tin then line with parchment paper leaving enough hanging over the edge making it easy to remove, set aside.
2. In a medium bowl stir together the crushed biscuits, sugar, butter and salt then press evenly into the prepared tin and bake for 4 minutes. Set aside.
1. In another medium bowl mix together the butter and sugar then add the egg and vanilla. Gently stir in the flour and salt then fold through the banana.
2. Spread on top of the biscuit base then gently press into the shards of white chocolate. Bake for 25-30 minutes, until the centre has just set.
- Leave to cool completely before slicing.
- Recipe adapted from Baker By Nature.
- These will last for up to 3 days stored in a cake tin with a tight-fitted lid.
- Keep in a cool, dry place away from direct sunlight.