BANoffee Blondies



For the almond praline
100 gms – Caster sugar
100 gms – Whole almonds, skin on

For the blondies
100 gms – Butter
225 gms – White chocolate, drops or broken into pieces
175 gms – Light soft brown sugar
1no – Egg, beaten
200 g (about 2) – Peeled very ripe bananas, mashed
2 tsp – Vanilla extract
225 gms – Plain flour
1 tsp – Baking powder
1/4 tsp – Salt

For the almond praline please follow this link. Blend the praline to a very coarse bread crumb.

For the blondies

Preheat the oven to 180°C.Line a 20cm square cake tin – if the tin has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
Place the butter and white chocolate in heatproof bowl over a pan of simmering water set over a low heat. When the butter has melted, remove from the heat and stir to melt the chocolate.
Pour into a large bowl and beat in the light soft brown sugar, egg, mashed bananas and vanilla extract. Stir in the almond praline.
Sift in the remaining ingredients and fold in thoroughly to mix. Spoon the mixture into the prepared tin and bake for 30-35 minutes, or until just set and golden on top.


Either allow to cool completely in the tin or allow to cool in the tin for 5–10 minutes and serve while still warm. Carefully remove the cake from the tin and cut into squares for serving.



Recipe Courtesy: Rachel Allen

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