Roasted Banana Blondies
Inspired by techniques from Serious Eats.
Creamed blondies with roasted mashed banana, warm spices and dark chocolate.
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Method
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Equipment
- 23 cm square metal baking tin, lined with a baking-paper sling
- mixing bowls
- electric hand whisk or wooden spoon
- silicone spatula
- cocktail stick or skewer
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 279 kcal |
| Protein | 3 g |
| Carbohydrate | 38.6 g |
| of which sugars | 22.8 g |
| of which free sugars | 21.1 g |
| Fat | 12.9 g |
| of which saturates | 7.8 g |
| Fibre | 1.8 g |
| Salt | 0.21 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Blondie
- 2 just-ripe bananas, unpeeled (about 310 g)
- 170 g unsalted butter, softened
- 210 g light brown soft sugar
- 100 g caster sugar
- 1 large egg, at room temperature
- 2 tsp vanilla
- 255 g plain flour
- 3 g fine sea salt or table salt about ½ tsp
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 140 g dark chocolate (about 60% cocoa), chopped 100 g for the batter, 40 g for the top
- 1
Roast. Heat the oven to 175 °C (155 °C fan). Put the whole unpeeled bananas on a lined tray and roast 15-20 min, until the skins are black and the flesh is soft. Cool, then peel and mash.
- 2
Cream. Beat the butter with both sugars until light, then beat in the egg, vanilla and mashed banana.
- 3
Dry. Whisk the flour, salt, cinnamon, cloves and nutmeg, then stir them in until no flour shows. Fold in 100 g of the chocolate.
- 4
Bake. Spread in the lined tin, scatter the remaining chocolate on top and bake 35-40 min, until golden and a skewer comes out with moist crumbs.
- 5
Cool. Cool completely in the tin before cutting into 16.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
