Banoffee Blondies
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Preheat the oven to 180°C (160°C Fan)/350°F/Gas Mark 4 and line a 20cm (8in) square baking tin with non-stick baking paper.
In a large mixing bowl, using an electric hand mixer, beat together the melted butter and sugar until fully combined. Then beat in the egg, egg yolk and vanilla extract.
Using a rubber spatula or wooden spoon, fold in the flour, salt and cinnamon until just a few streaks of flour remain. Then fold in the mashed banana until just combined, followed by the white chocolate chips.
Scoop the batter into your prepared tin and smooth it out evenly to the edges. Dollop the caramel onto the top, then swirl it through the batter with a knife.
Bake for 20-25 minutes until the edges are light brown and the middle no longer wobbles. Leave to cool in the tin for at least an hour before cutting into 16 squares. Store in an airtight container at room temperature or in the refrigerator for up to five days.
Extracted from Fitwaffle's Baked In One by Eloise Head (Ebury Press, £22) Photography by Faith Mason
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