Banana Bread Blondies
- Simple
- 0:55 m
- 13 ingredients
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.
Serves: 8
Ingredients
For the recipe
- 125g almonds
- 4 ripe bananas
- 2 firm bananas
- 150g peanut butter
- 135g maple syrup
- 90ml plant-based milk
- 4 tbsp vegetable oil
- 1 tsp vanilla extract
- 250g plain flour
- 80g caster sugar
- 1 tsp baking powder
- 125g dark chocolate
- 1 tbsp soft brown sugar
- sea salt
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
Step 1
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
Ingredients
- 125g almonds
Step 2
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
Ingredients
- 4 ripe bananas
- 150g peanut butter
- 135g maple syrup
- 90ml plant-based milk
- 4 tbsp vegetable oil
- 1 tsp vanilla extract
- 250g plain flour
- 80g caster sugar
- 1 tsp baking powder
Step 3
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
Ingredients
- 125g dark chocolate
Step 4
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
Ingredients
- 2 firm bananas
- 1 tbsp soft brown sugar
- sea salt
Step 5
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