Banana Bread Blondies

0:55 m

These blondies are freakishly good! Arranging the bananas on top makes them look totally awesome. To speed up the process, use a food processor or stand mixer. The blondies will keep for up to 4 days in an airtight container.

Start cooking ➞




For the recipe

<item-todo-done>125g almonds<item-todo-done><item-todo-done>4 ripe bananas<item-todo-done><item-todo-done>2 firm bananas<item-todo-done><item-todo-done>150g peanut butter<item-todo-done><item-todo-done>135g maple syrup<item-todo-done><item-todo-done>90ml plant-based milk<item-todo-done><item-todo-done>4 tbsp vegetable oil<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>250g plain flour<item-todo-done><item-todo-done>80g caster sugar<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>125g dark chocolate<item-todo-done><item-todo-done>1 tbsp soft brown sugar<item-todo-done><item-todo-done> sea salt<item-todo-done>

Before you start

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

Roast the almonds

  • 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

Make the batter

  • 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 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

  • 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

Spread the thickened compote evenly over the base of the cooled tart

  • Pour the frangipane mixture over the top of the compote and smooth it out with a spatula or the back of a spoon 
  • Put the tart back in the oven and bake for 40–45 minutes, until the top of the tart is turning golden

Remove the tart from the oven

  • Leave it to stand on a cooling rack for 30 minutes to firm up 
  • Then Carefully remove the tart from the tin  
  • Serve at room temperature in slices, finished with a dusting of icing sugar and a sprinkling of flaked almonds 
  • Top with BOSH! Quick Custard or dairy- free ice cream and a couple of sticks of Poached Rhubarb, if you like
//Sources //