These blondies are bursting with flavour. They taste of banana bread, mixed with a thick, fudgy caramel blondie, and have a hint of cinnamon flavour, with sweet white chocolate chips and a smooth caramel swirl throughout. They’re dense and super fudgy. You can eat these cold, but feel free to heat them up to make them warm and gooey if you prefer.
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1 Hour 40 Minutes
160g of unsalted butter, melted
250g of light brown sugar
1 large egg & 1 egg yolk
1 tsp of vanilla extract
180g of plain flour
¼ tsp of salt
1 tsp of ground cinnamon
2 ripe medium bananas, mashed
150g of white chocolate chips
100g of thick ready-made caramel sauce
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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