BANANA BLONDIES
These are fudgy and rich! I've used peanut butter for ease but you can replace with cashew or almond butter as long as they're quite liquidy ones. I like to decorate them with a sliced banana on the top before baking but it's not necessary if you don't want to put them on there.
Provided by Izy Hossack
Categories Bar Cookie
Time 40m
Yield 16 blondies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350oF, line an 8-inch square brownie tin with baking paper.
- Melt the butter and peanut butter together in a large pot over a low heat, stirring often. Once melted, take off the heat, and stir in the sugar, mashed banana and vanilla. Mix in the flour and pour into the prepared brownie tin.
- Top with the chocolate chunks. Peel the whole bananas and cut in half lengthways. Place cut-side up on top of the batter as well.
- Bake for 20-25 minutes until still soft in the centre but golden and browned around the edges. Remove from the oven, let cool for 10 minutes before slicing into 16 squares.
Nutrition Facts : Calories 300.2, Fat 14.9, SaturatedFat 8.3, Cholesterol 22.9, Sodium 24.1, Carbohydrate 42.1, Fiber 4.2, Sugar 22.6, Protein 4.9
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