I love anything and everything banana flavoured. I probably have made over 200 banana breads in my 17 years of existence. Seriously, banana bakes are the best.
But sometimes, you want something a bit more elegant than a regular banana bread. And that is how I came up with this recipe.
These blondies encompass everything good about banana breads. They are PACKED with banana flavour which also helps give the blondies their dense, chewy and fudgy texture.
To top it off, I whipped up some salted caramel and drizzled it alllll overrrr. That’s how I do.
Blondies are strange. They’re definitely not brownies because they lack chocolate. But they aren’t really cookies either. They have the characteristic crinkly/crunchy top and the dense texture of a brownie but the caramel notes and chewiness of a classic cookie. In my book, that’s a win-win.
And, just for extra brownie (or should I say blondie?) points, I added a baked banana slice to the top of each square.
Yield: 16 banana blondies
For the blondies:
- 70g margarine/butter
- 100g packed dark brown sugar
- 75g honey
- 1 egg yolk
- 2 teaspoons vanilla
- 120g all-purpose/plain flour
- ¼ teaspoon salt
- 2 overripe bananas, mashed
For the Banana Chips:
- 1 banana
- Lemon juice
- Brown sugar, for sprinkling
For the Salted Caramel:
- 70ml heavy cream
- 40ml water
- 175g sugar
- 1 tsp salt
- Preheat the oven to 350°F/177°C. Line and grease an 8-inch square baking pan.
- Melt the margarine/butter and add the sugar (incl. honey) and mix until smooth.
- Beat in the egg yolk, vanilla extract and the salt.
- Sift and add the flour to the mixture. Mix until incorporated.
- Pour the batter into the pan and bake for 20-25 minutes until JUST set. A toothpick/tester will probably not come out clean. Leave to cool before cutting into squares.
- Slice the banana thinly.
- Lay these slices onto a baking sheet and sprinkle with the lemon juice and sugar.
- Bake at 375°F/190°C for 15 minutes or until slightly crispy on the outside and slightly soft on the inside.
- In a saucepan heat the sugar and water together until the sugar has completely dissolved and boil until slightly caramel coloured (roughly 10 minutes). Reduce the heat.
- Then, pour in the cream and leave to boil for 1 minute until smooth. Make sure you don’t burn the mixture.
- Remove from heat, whisk in the salt and leave to cool.
- After slicing the blondies into 16 squares (or however you wish), top each with a dot of salted caramel in the centre and place the banana chip on top. To finish, drizzle over the salted caramel sauce.