Choc Chip Banana Blondies wasn’t entirely planned. I had two over ripe bananas that I didn’t want to throw out, so after looking through some recipes I found the perfect way to use them.
The final result was a definite win. They were the gooey chocolately yumminess I was hoping they would be. The best way to eat them is straight out of the oven as you’re cutting them to size, if you can’t wait to eat this goodness like I couldn’t.
If there’s some left over after you cut them freeze them so you can prolong the goodness.
- 100g chopped unsalted butter
- 250g chopped white chocolate
- 250g caster sugar
- 1 lightly beaten egg
- 2 mashed bananas
- 1tsp vanilla extract
- 1 1/3 cups plain flour
- 1/4tsp baking powder
- ¾ cup chopped walnuts
- ½ cup dark chocolate chips
- Icing sugar to serve
I didn’t have any white chocolate so didn’t add this. I also didn’t have any dark chocolate chips so chopped up a block of dark chocolate instead, which is why I think mine were extra chocolatey.
Preheat the oven to 180°C. Grease and line the base and sides of a 20cm square cake pan with baking paper.
Place the butter and 200g of white chocolate in a heatproof bowl. Set the bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until melted. Remove from heat.
Transfer the chocolate mixture to a large bowl and stir in the sugar, egg, banana, and vanilla. Sift over the flour and baking powder, stir to combine then fold in the nuts and dark chocolate chips.
Pour the batter into the pan and bake for 35 minutes or until golden. Cool the blondies completely in the pan.
Melt the remaining 50g of white chocolate. Cut the blondies into squares, dust with icing sugar, and drizzle with melted chocolate to serve.
If you’d like to view other recipes I have in mind, or have already baked for this series please visit my Baking Recipes Pinterest page.