Bananas are my favourite fruit. I love all fruit but these bright and convenient fellas are just the best! Similar to my 2nd all time faves, avocados, the window of yummy squidgy perfection is so tiny. I can regularly be found on Sunday mornings whilst on my brunch ingredient hunt, gently squeezing all the avos in Waitrose (I really wanted to type Asda there but who am I kidding?! This is gentrified London) to find the spot on amount of softness so I can mash it and top my toast (artisan sourdough, obvs). And bananas need that hue of yellow, for all signs of green to have just about faded away and the brown spots have yet to appear. That is banana bohemia! Anything older is too sweet and anything less has that weird bendyness and slight bitterness. I doubt there are many things worse in life than under-ripe avocados (in fact, I cried once when I found my avo was past its best. It had been a long day…) and bendy bananas. But rejoice! For those who find their ‘nanas have gone a bit dodge, here is the recipe to save the situation!
In fact, this recipe is crying out for brown and spotty ‘nanas, the spottier the better. The more ripe they are, the more flavourful these treats will be. I adore the texture of these blondies! They retain the gooeyness of their dark chocolate brownie brothers (or indeed, sisters. No gender labelling here). It is tricky on the first bake to jude when to take these out of the oven. Like with brownies, you want them slightly under baked to retain the squidgy texture but also you don’t want to kill yourself with raw cake mix (over exaggeration, 80% of my diet for the last decade has been raw cake mix and it hasn’t done me any harm). So the edges should be light golden brown and the centre should be cooked on top but still retain a softness when pressed. not the bouncyness of a baked sponge. To add extra bananaryness, pop on some banana slices before it goes into the oven or add crunch with 100g of walnuts into the mixture. These would be perfect to serve warm as dessert with a blob of vanilla ice cfeam.
Banana and white chocolate blondies
Makes around 12 portions
- 350g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 150g unsalted butter
- 350g white chocolate
- 245g light brown sugar
- 2 eggs
- 300g ripe mashed bananas
- 1 teaspoon vanilla extract
- Pre-heat your oven to 170 degrees. Grease and line a brownie tray.
- Melt your white chocolate and butter together on a low heat, stirring regularly. Add the sugar. Leave to cool slightly.
- Pour into a mixing bowl then add your eggs, vanilla and mashed banana, stir well to incorporate thoroughly.
- In a separate bowl sift together the baking powder, flour and salt. Then tip into the wet mixture and fold in gently. Pour into the tin and pop in the oven (I also sliced a banana and placed slices on top before it went into the oven also)
- Bake for around 20-25 minutes. You want this bake to still have a softish centre when it comes out the oven, the edges should be golden brown but you want the inner to have a certain squigyness. It should be slightly under baked! If it’s wobbly and still raw, that isn’t what we want but the middle should be soft. Leave to cool.