These banana bread blondies taste freakishly good and arranging the bananas on top makes them look totally awesome.
MAKES 12 PIECES
4 bananas – 2 ripe (250g peeled weight) and 2 firm
150g peanut butter
6 tbsp (135g) maple syrup
4 tbsp vegetable oil
90ml unsweetened plant-based milk
1 tbsp vanilla extract
250g plain flour
80g caster sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
125g dark chocolate
1 tbsp soft light brown sugar
1. Preheat oven to 180C/gas 4. Spread the almonds out over a baking tray and bake for 8-10 minutes until deep golden. Remove from the oven and set aside to cool.
2. Put the ripe bananas in a mixing bowl and mash them with a fork. Add 100g of the peanut butter, the maple syrup, vegetable oil, milk and vanilla extract and stir until well combined.
3. Combine the dry ingredients. Pour the flour, caster sugar, baking powder, baking soda and sea salt into a separate mixing bowl and combine with a fork. Tip the dry ingredients into the wet ingredients and fold everything together to combine and form a smooth batter.
4. Break the roasted almonds into small chunks using a pestle and mortar, food processor or the end of a rolling pin. Cut the chocolate into 5mm pieces. Add 100g of the broken almonds and 100g of the chocolate chunks to the bowl and fold them into the batter. Transfer to a 20cm x 30cm baking tin lined with parchment paper and smooth the top with a spatula or the back of a spoon.
5. Dollop the remaining peanut butter over the top of the cake. Sprinkle the remaining almonds over the top and lightly press them into the batter. Peel the firm bananas, cut them in half lengthways and gently press the slices into the top of the cake, seed side up. Sprinkle the brown sugar over the bananas. Put the tin in the oven and bake for 35 minutes until golden brown on top.
6. Boil a kettle and pour enough water into a small pan until it’s 2cm deep. Place a heatproof bowl over the pan and bring it to the boil, ensuring the bottom of the bowl doesn’t touch the water. Reduce to a simmer then break the remaining chocolate into the bowl and leave to melt (alternatively, melt in the microwave in 15-second bursts). Drizzle the melted chocolate over the cake. Cut into 12 pieces and serve. The blondies will keep for up to 4 days in an airtight container.
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Bish Bash Bosh! by Henry Firth and Ian Theasby is published by HQ, price £20. To order a copy for £16 until 21 April go to mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.