Whole Banana Blondies
The perfect way to use up ripe bananas! Serve these melt-in-your-mouth whole banana blondies with caramel sauce to tantalise any dessert lover's tastebuds.
Ingredients
- 3 small ripe bananas
- 180g unsalted butter, coarsely chopped
- 1 cup caster sugar
- 1 1/2 blocks 180g white chocolate, coarsely chopped
- 3/4 cup plain flour
- 1/2 cup self-raising flour
- 3/4 cup almond meal
- 3 free range eggs, lightly whisked
- 1/2 cup caramel sauce, warmed
Method
- Preheat an oven to 180°C/160°C fan-forced. Grease and line a 24cm (base) square cake pan with baking paper, extending paper 2cm above the edge of pan.
- Coarsely chop 2 unpeeled bananas. Peel remaining banana, reserving peel. Place the chopped unpeeled banana and reserved peel in a food processor. Process until almost smooth. Cut remaining banana lengthways into 4 thin slices.
- Place butter, sugar and 180g chocolate in a heavy-based saucepan and stir over low heat for 3 minutes or until melted and combined. Remove from heat. Cool slightly. Add banana purée, flours, almond meal and egg. Mix well.
- Spoon banana mixture into prepared pan. Arrange banana slices, cut-side up, over top. Bake for 1 hour or until golden brown and a skewer inserted at the centre comes out almost clean. (It should still be slightly fudgy.) Remove from oven. Cool completely in the pan. Brush top of blondie with a little caramel sauce. Cut into pieces and serve with remaining caramel sauce.
