I had some leftover caramel and some overripe bananas to use up, so decided to have a little go at making some banoffee blondies, and so glad I did!
Prep time: 15 minutes
Bake time: 40 minutes baking
Makes 16 slices
250g soft brown sugar
150g caramel (I used some left-over, but you could just use caramel from a tin!)
2 ripe bananas
2 medium eggs
200g self raising flour
Milk chocolate shapes, for decoration
- Preheat the oven to gas mark 4 and line a square baking pan with grease-proof paper.
- Place the margarine and sugar into a saucepan over a low heat, stirring continuously until the butter has melted and the sugar has dissolved.
- Remove the pan from the heat then stir in 100g of the caramel until it has all melted. Leave the mixture to cool slightly whilst you peel and chop the bananas into small chunks.
- Add the eggs into the cooled mixture, then fold in the flour and bananas. Tip the mixture into the prepared baking tin and spread to the corners with the back of a spoon. Blob bits of the remaining caramel all over the top of the blondie, then sprinkle the milk chocolate shapes over the top. Bake for 40 minutes until golden brown and set.
- Remove from the oven and allow to cool slightly before cutting into slices. (Be sure to eat at least one slice whilst it's still warm!)