Thursday, July 21, 2016


Q. When is a brownie not a brownie? A. When it is a blondie!  In this case it is a blondie chock full of bananas and white chocolate.  If you like banana cake or banana muffins, then you are going to love this delectable, flavoursome, blondie.  So easy to make in the CC and even easier to eat.  The banana chips on top are a lovely addition, giving this morsel a banana boost and a little bit of crunch.


150g unsalted butter diced
360g white chocolate broken into squares (I used 2 180g Milky Bar blocks)
3 medium bananas (broken into pieces)
350g plain flour
1 1/2 tsp baking powder
1/2 tsp salt
250g brown sugar
2 eggs
2 tsp vanilla extract
Banana chips, as many as you like (optional)

1. Grease and line a 30cm x 20cm tin. Preheat oven to 160 degrees.
2. Place butter and chocolate in the bowl with the kneading blade. Select Sp3, 65 degrees, 6.30 min.
3. When the programme is finished, scrape down the sides of the bowl.
4. Add banana pieces to the bowl.  Pulse three times. Scrape down sides of the bowl.
5. Add all other ingredients in the order specified.
6. Select Pastry P1 for 2 minutes. When there is 30 seconds remaining scrape down the bowl and restart programme.
7. When the programme is complete, pour the batter into the prepared tin. Scatter banana chips over the top (if using). Place in the oven on the centre rack.
8. Bake in the oven for 30-35 minutes or until it is golden brown and just set.  Do not overbake.
9. Allow to cool in the tin before cutting into squares.  It is lovely warm or cold.

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