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BANANA BREAD BLONDIES

BANANA BREAD BLONDIES
BANANA BREAD BLONDIES

Looking for a dairy free banana bread recipe?

We have gone one step further, and boy, do we have a treat for you!!

Whats the blonde version of a brownie? A Blondie of course!

A Blondie is just like a vegan chocolate brownie recipe, however we use white chocolate instead!

What could be better than a dairy free banana bread and a dairy free blondie IN ONE? The perfect vegan sweet snack idea. Also kids LOVE THEM!

Grab a copy of BISH BASH BOSH! so you can make a batch at home!

Ingredients
Method

Ingredients

  • 125g almonds
  • 4 bananas – 2 ripe (250g peeled weight) and 2 firm
  • 150g peanut butter
  • 6 tbsp (135g) maple syrup
  • 4 tbsp vegetable oil
  • 90ml unsweetened plant-based milk
  • 1 tbsp vanilla extract
  • 250g plain flour
  • 80g caster sugar
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄4 tsp sea salt
  • 125g dark chocolate
  • 1 tbsp soft light brown sugar

Method

  1. 1.

    Preheat oven to 180°C | Baking tray | Line a 20 x 30cm baking tin with parchment paper | Small pan and heatproof bowl, optional


    Spread the almonds out over the baking tray, put the tray in the oven and bake the almonds for 8–10 minutes, until deeply golden | Remove and set aside to cool


    Put the ripe bananas in a mixing bowl and mash them with a fork


    Add 100g of the peanut butter, the maple syrup, vegetable oil, milk and vanilla extract and stir until well combined


    Combine the dry ingredients | Pour the flour, caster sugar, baking powder, baking soda and sea salt into a separate mixing bowl and combine with a fork | Tip the dry ingredients into the wet ingredients and fold everything together to combine and form a smooth batter


    Break the roasted almonds into small chunks using a pestle and mortar, food processor or the end of a rolling pin | Cut the chocolate into 5mm pieces | Add 100g of the broken almonds and 100g of the chocolate chunks to the bowl and fold them into the batter | Transfer to the baking tin and smooth the top with a spatula or the back of a spoon

    Dollop the remaining peanut butter over the top of the cake


    | Sprinkle the remaining almonds over the top and lightly press them into the batter | Peel the firm bananas, cut them in half lengthways and gently press the slices into the top of the cake, seed side up | Sprinkle the brown sugar over the bananas | Put the tin in the oven and bake for 35 minutes, until golden brown on top


    Melt the remaining chocolate | Boil a kettle and pour enough water into a small pan until it’s 2cm deep | Place a heatproof bowl over the pan and bring it to the boil, ensuring the bottom of the bowl doesn’t touch the water | Reduce to a simmer then break the remaining chocolate into the bowl and leave to melt (alternatively, melt in the microwave in 15-second bursts) | Drizzle the melted chocolate over the cake | Cut into 12 pieces and serve